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Sunday, October 21, 2012

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8 Ways to Preserve Bell Peppers and Use Wrinkly Old

Peppers

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About Poor and Gluten Free

8 Ways to Use
Swiss Chard
Stalks

P & GF is about me, Danielle, and my allergyfree adventures, writing romance novels, and
traveling from BC to random places like
Wisconsin, Italy and Winnipeg. Most of the
stuff you'll find here is free of gluten, soy, nuts
and sugar, with egg and dairy free options.

8 Ways to
Preserve Bell
Peppers and
Use Wrinkly
Old Peppers

Find out more about me in the About P&GF

tab! Questions? I'd love to hear from you. Email
me: bellyopudge AT gmail DOT com
Resurrecting a
Kombucha
Scoby

Bell peppers are on their way out!

These ads help pay for the copious cups of tea I
drink while writing this blog!

Of season that is. Definitely not out of style.

Depending on where you are, wrinkly bell peppers might be on sale; At the farmers market, in your
CSA box, or maybe youre lucky enough to have a garden and a few left hanging on the stalk. I just
picked up 4 organic peppers at the farmers market for $2. A very good deal for organic peppers.
Grow Your
Own Bread Sprouted
Lentil Bread

Otherwise, year round your local veggie store might have bags of slightly older peppers on sale. One
veggie store I know sells bags of about 6-7 very useable, but older, peppers for $2!
But what to do with those wrinkly old peppers?
Here are a few things I like to do to make use of, or preserve peppers when I get a bumper stash of
cheap spotty peppers. These methods work for any kind of bell pepper, red ones, orange ones, yellow
ones, or green ones.

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How you use your peppers does depend on how many you have.
Gluten Free
Apple Pie

If you only have a couple to play with, you may want to stick to the several options of roasting them.
You really need more than a couple to make the other options worthwhile.
Books by Danielle

DIY Sweater
Recon: How to
turn a large
knit sweater
into a smaller
one

1. Roast them and freeze them. This is my fall-back, and is extremely versatile. Roasted
peppers frozen in containers or bags can be chopped up and tossed in pasta sauces, soups,
sandwiches, and other things for flavouring.

Coming Soon!
An Ancient Egyptian Murder-Mystery Romance

To roast peppers:
Wash your peppers, remove the seeds, cut out any black spot, cut in half and arrange on a
cookie sheet covered with aluminum foil. Turn your oven on to broil, and bake the peppers
skin side up until the skins begin to blacken. Remove and cover with a tea towel to steam
the peppers, this will loosen the skins.
Once cool, slide off the skins, slice the peppers into strips, and pack into freezer containers or
bags.

Homemade
Coconut Oil
Deodorant
Recipe

2. Roast them and pack them in oil. Infusing peppers with the flavours of garlic and rosemary
gives them a lovely flavour and they can be used for a variety of things, like sandwiches, pastas and
antipasto.
Roast your peppers according to the instructions above, then pack in glass jars with a sprig of fresh
rosemary and a garlic clove. Fill to cover the peppers with olive oil. This will keep in the fridge for
months.

What to do
with Squash
Leaves and
Stems: 9
Gluten Free
Ways to Use
Squash Leaves
(Tenerumi)

3. Roast them and turn them into hummous or dip. Following your favorite chickpea hummous
recipe, and blend in a few slices of roasted peppers for flavour and colour. Alternatively, puree a few
slices with sour cream, yogurt, salt, paprika and dill for a veggie and chip dip.

Available Now:
A romance inspired by Egypt's first female ruler

4. Roast them and make soup. Roasted bell pepper soup is a fantastic fall dish. Blend stock with
slices of peppers, carrots, celery, and spices for a thick and filling soup.

8 Free and
Easy DIY
Summer Dress
Tutorials

A GF pasta cookbook with tons of vegan

options & drool-worthy unusual pasta!

5. Roast them and eat them! Can you tell I like roasted peppers? I like them roasted as a side
dish with a bit of flavouring. Cut the peppers in half, then arrange on a baking sheet covered with
aluminum foil skin side down, to create a little bowl.
Mix together 2 Tbsp olive oil, a diced tomato, 1Tbsp rosemary, 1/2 tsp salt and 2 tsp finely chopped
garlic. Spoon into the bell pepper bowls and bake in a 350F oven for about 30 minutes, until the
peppers are soft.
6. Dehydrate them. Dehydrated peppers can be crumbled into bits, then stored and used later to
sprinkle over soups, pastas and other dishes for an extra kick of flavour. Wash and slice the peppers
in quarters, removing seeds and black spots. Dehydrate according to your dehydrator's directions, or
in the oven.
7. Can them. With salt water in a pressure canner, following all standards of safety and hygiene
with a tested recipe. If you don't have a pressure canner, you can pickle them. Just be sure to cut a
wide swath around the black or moldy spots so you don't contaminate your jar with mold.
8. Pickle them. Peter Piper picked a peck of pickled peppers! Now that that's out of my system, I
suggest pickling your peppers in vinegar in a hot water canner, following all standards of safety and
hygiene with a tested recipe. As mentioned above, be sure to cut a good chunk around your moldy or
black spots so you don't contaminate your jar with mold.

Allergic to fresh fruit & veg? Find two whole

chapters of info (40 pgs) & over 60 recipes for
unusual food allergies.

What do you like to do with YOUR peppers?

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Have you checked out my gluten free pasta book Recipes for Unusual Gluten Free Pasta:
Pierogis, Dumplings, Desserts and More! ? Get yourself a copy and start making GF won tons,
pierogis, dumplings, and orzo today :)

A cookbook dedicated to making delicious,

booze-infused meals 24/7.

Looking for more books like these? Check out

my publisher's site - La Venta West, Inc.
This post was shared on the following great sites: Musings of a Housewife, My Meatless Mondays, Melt in Your Mouth Monday, Monday
Mania, Make Your Own,Gluten Free Monday,Slightly Indulgent Tuesday, Traditional Tuesday, Tasty Tuesdays, Scratch Cookin Tuesday,
Gluten Free Wednesdays, Allergy Free Wednesday, Frugal Days, Sustainable Ways, Real Food Wednesday, Whole Food
Wednesdays,Waste Not Want Not, Eat Make w, Simple Lives Thursdays, Keep it Real Thursday, Simple Lives Thursdays, Farm Girl
Blogfest, Fresh Bites Friday, Freaky Friday, Gluten Free Fridays, Whole Food Fridays, Wheat-Free Wednesday Blog Hop,

at 7:38 PM

Recommend this on Google

Labels: preserving

26 comments:
Heidi@OneCreativeMommy.com October 22, 2012 at 9:11 AM
Thanks for the great ideas. Do you know that you can also just chop or slice and freeze peppers?
You don't have to roast them or anything. You do, however, need to double bag them, or they
will make your freezer smell like peppers. I do it all the time. I need to try roasting first. Yum!

More tea funding

Thank you so much for linking up at Gluten-Free Monday on OneCreativeMommy.com.

Reply

Poor and Gluten Free October 22, 2012 at 12:04 PM

Hi Heidi,
thanks! Yes, you are absolutely right and I totally forgot to add that you can just slice and
freeze them :) Although they are much tastier roasted, I think ;p
Reply

Cynthia L. October 22, 2012 at 6:43 PM

Followers

I love the information you have hear!

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I would love it if you would join Foodie Friends Friday with me at http://FeedingBig. We are
always looking for great new tips and recipes!
Thanks for sharing your pepper ideas!
Reply

Poor and Gluten Free October 23, 2012 at 6:47 AM

Thanks for the invite, Cynthia! I'll come by and check it out :)
Reply

Get the WNWNW Button

Chaya October 23, 2012 at 10:01 AM

Thanks for this list. I like the idea of having roasted tomatoes in the freezer. They add
wonderful flavor to dishes and having them, on hand, saves time, at the moment.
Reply

Heidi@lightlycrunchy October 24, 2012 at 9:39 AM

I like to roast them too - but if I get them on sale and don't have time to deal with them before
they would go bad - I cut them in strips, or chop them and freeze them on cookie sheets, then
package them in freezer bags and use them up in stir frys, soups, etc. It's nice to have some of
the food prep already done for you on busy nights. I do the same with onions, if they are starting
to grow. I've even chopped spinach and frozen it, when it starts to wilt a little - I use it later in
soups and pastas.
Reply

Becca @ The Earthlings Handbook October 24, 2012 at 11:11 AM

<div class="poor-and5
gluten-free-button"
style="width: 150px;
margin: 0 auto;"> <a
href="http://www.poora
ndglutenfree.blogspot.c
a/" rel="nofollow">
<img
6
3
4
FBC Member

I love roasted peppers, too! I also freeze raw ones like Heidi; another advantage of doublebagging is that it reduces the yucky freezer-flavored ice crystals on the food.
Reply

Jen October 26, 2012 at 12:39 PM

I'm a gonna need this list . . . have tons of end of season peppers that I need to get busy doing
something with. ;) They are a little past their prime. Thanks.
Reply

Meghan Newsom October 26, 2012 at 1:10 PM

woah! this is magnificant! I hATE throwing old ones out, but am so happy that you linked this up
at gluten free fridays or I would have never found it! Thank you:) I especially like the
dehydrating idea!
all my love-meghan

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Reply

Lea H @ Nourishing Treasures October 28, 2012 at 6:41 PM

Thank you for your submission on Nourishing Treasures' Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3
featured posts! :)
Reply

Anne-Marie Cain October 30, 2012 at 8:16 PM

What a great post with great info! I'd love for you to share it on my new blog hop, {Wheat-Free
Wednesday}! Hope to see you there! :)
http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/
Reply

Cindy Gordon November 1, 2012 at 11:32 AM

What great ideas! I never thought of roasting and freezing them! Fantastic!! Thanks for linking
up at our Gluten Free Fridays party last week! have tweeted and pinned your entry to our
Gluten Free Fridays board on Pinterest! :) I hope that you'll join us this week! Domata will be
sponsoring our party! They will be giving away a box of each of their gluten free products:
Recipe Ready Flour, Seasoned Flour, and Pizza Crust Mix. Cindy from vegetarianmamma.com

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The party will start at 7 pm tonight (eastern)

Reply

Poor and Gluten Free November 1, 2012 at 4:33 PM

Thanks, everyone! I'm so glad you found the post helpful :)
Reply

Kathy Shea Mormino November 5, 2012 at 7:54 AM

Hello! Im stopping in to invite you to join us at the Clever Chicks Blog Hop this week!
http://www.the-chicken-chick.com/2012/11/clever-chicks-blog-hop-7-country-craft.html
I hope to see you there!
Cheers!
Kathy
The Chicken Chick
Reply
Replies
Poor and Gluten Free November 5, 2012 at 10:12 AM
Thanks for the invite, Kathy! I'll come check it out :)

Reply

Anne-Marie November 6, 2012 at 6:43 PM

Hi Danielle! Thanks for sharing at {Wheat-Free Wednesday} last week. Your post has been pinned
to my Pinterest board (Yay! I got it to work! LOL!) and shared on my FB page. I hope you'll share
again this week. The list goes live tonight:
http://www.annemariecain.com/wheat-free-wednesday-11-07-12/
Reply

Teri Gelseth January 1, 2013 at 3:08 PM

I am so stoked! I am almost certain you took the peppers in your pic right from my fridge!
Thanks so much for this timely revisit on peppers :-) I was just heading to fix a bite for the kids
when I saw this post so while I am in the kitchen...!
Reply
Replies
Poor and Gluten Free January 1, 2013 at 3:33 PM
Lol, yes I think most of us periodically end up with a few of these knocking
around in the back of the fridge, getting nasty looking!

Reply

Corie Dilley November 3, 2013 at 10:30 AM

I harvested my bell peppers a couple of weeks ago & I usually eat them raw (I love bell peppers)
or use them as a chip to dip into my fire roasted pepper hummus. I've been freezing them for
years and my boys (12 & 13) prefer snacking on them frozen. I was looking to see how I could
can them in oil & your blog has a perfect way to do just that. Thanks for all of your suggestions.
I'm also going to try that soup.... YUM!
Reply
Replies
Poor and Gluten Free November 3, 2013 at 11:52 AM
So glad you found the post helpful, Corie! How neat that your boys like
snacking on frozen peppers :)

Reply

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Henry Bennett February 8, 2014 at 4:32 PM

Hi, have you tried the Nigella's chilli jam? It doesnt contain gluten but uses peppers and
chillies and sugar jam (I find sugar jam too expensive so use ordinary sugar with a jam setting
agent which contains pectin, sucrose and citric acid).
Reply
Replies
Poor and Gluten Free February 9, 2014 at 10:05 AM
Hi Henry, no I haven't, but it sounds great! I just did a quick google search for
it and also found this simple recipe modeled off of Nigella's but it uses apples
and sugar instead of jam sugar, which sounds like a great, natural alternative
and
perhaps
similar
to
what
you
do?
http://www.alifeofgeekery.co.uk/2013/09/sweet-sticky-chilli-jam.html I'll
have to give it a try when peppers are in season again!

Reply

Lyn April 9, 2014 at 2:46 PM

You can also just cut them in strips and saute' them in a pan with a little olive oil. Then freeze
them in a bag. They are easy to break apart to take just the amount that you need at the time
and return the rest to the freezer. I live in Texas so whenever I can avoid using the oven, which
heats the house, I do!
Reply
Replies
Poor and Gluten Free April 9, 2014 at 7:02 PM
That's a great idea, Lyn! And I agree, when it gets hot in Wisconsin in the
summer the last thing I want to do is be anywhere near the kitchen, so
sauteing is a good alternative. Thanks for sharing!

Reply

Anonymous November 9, 2014 at 6:49 AM

Love your ideas! I've been freezing excess green peppers from my garden, washed, seeded, and
cut in strips, but love the roasted ideas for soft ones, which I have plenty:) The best ones, Ive
blanched for 3 minutes, then filled with a cooked meat & rice stuffing, then frozen until solid,
then wrapped individually or together in a aluminum pan (wrapped in plastic wrap and foil, and
frozen, but only use the best ones for that and have a lot that are softened. About that soup, do
you roast all the ingredients together, than puree them first?
Reply
Replies
Danielle @ Poor and Gluten Free

November 9, 2014 at 12:58 PM

Oooh, yes, when I was traveling in Greece I practically lived off of peppers
stuffed with rice and cooked in olive oil, they were sooo good. As for the
soup, I usually pull some roasted peppers out of the freezer, then cook
everything together for about 15-20 min until soft, then blend it in the
blender or food processor. If you have a good immersion blender that works,
too. My immersion blender is plastic, and I warped it using it in hot soup ;)

Reply

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