roasted red peppers

Sheppard peppers are everywhere right now: those long, red sweet peppers that are probably on sale at a fruit market or farmer's market near you. The best way to preserve them? Buy a whole bunch, and make roasted red peppers. You can store roasted red peppers in the fridge for a week or so, covered in a bit of olive oil, or separate them out into jars or zip locks, and freeze them for up to 6 months. 

Roasted Red Peppers

Red peppers

Olive oil

salt and pepper

Preheat oven to 425. Halve peppers and remove seeds. Toss with oil, salt and pepper. Spread in a single layer on a parchment lined baking sheet, and bake for 10 to 15 minutes, until they just start to blacken. If you want a smoother texture in whatever you're making with your peppers, then you can remove the skins. Place the peppers in a bowl, cover with saran wrap or a lid, and let them steam for a few minutes. The skins will peel off very easily. Otherwise, you can just store them however you like. 

What to make with those peppers? Put them on pizzas, throw them in pasta, make soup or sauce. Here's some recipes to get you inspired:

Roasted Pepper, Tomato and Bean Salad from Seasonal Ontario Food

Roasted Red Pepper Soup with Corn and Cilantro from Food52

Sunflower Seed and Red Pepper Pate from Honest Fare

Roasted Red Pepper, Basil and Provolone Sandwiches from Food42