Plentiful Pepper Plan–Part 3

As day turns into evening, we find the blonde gardener still in a plethora of peppers…..

As I’m staring at all those pretty peppers,

I remembered a recipe I wanted to try that called for roasted peppers and wondered if I could roast my own.

“Of course you can,” my inner Julia Child encouraged.

So that’s what I did.  And I did it like this:

I turned my oven on to broil.  (500 degrees F)

I put my oven rack about 4 inches from my broiler.

I got out my largest cookie sheet (or jelly roll pan) and lined it with aluminum foil.

I spread my prepared peppers (see Adventures with Peppers–Part 2) on the sheet and misted them lightly with olive oil.  (I used my Misto for this)

I broiled them for about 7-8 minutes.  They will have a charred look and smell wonderful.

+

Once they are done, grab each end of the aluminum foil and wrap up the peppers.  Let stand for about 10 minutes.

After 10 minutes or so, unwrap the foil and take a minute to let the smell of those perfectly pigmented peppers permeate the house.

Mmmm….

It’s at this point you need to peel your puffed up peppers.  This is easy.  The skins should already be separated enough to slide right off.  Don’t wait until the peppers are cold or you might have to cut the skins off and that takes extra time.  Once peeled, they are ready for the freezer or to cook with.  My recipe calls for 1/2 cup of roasted peppers but, since I had so many and was running short on time, I placed 3/4 cup in my vacuum sealer bags for the freezer.

I did keep enough out to make the fresh Roasted Pepper Dip I was talking about.  I will say it was  pretty popular with the people at my place.

Here’s the recipe:

Roasted Pepper Dip

4 oz. cream cheese

1/2 cup sour cream

1/2 cup roasted sweet red (or green) peppers

1/2 cup grated Parmesan cheese

1/3 cup shredded pepper Jack cheese

1/4 cup finely chopped onion

1/8 tsp. garlic powder

1/8 tsp. black pepper

Assorted crackers or chips

In a small bowl, beat cream cheese and sour cream until smooth.  Stir in the peppers, cheeses, onion, garlic powder, and pepper.  Refrigerate for at least one hour.  Serve with crackers or chips.

***

I’m really proud of my pepper production this year.  To purchase those peppers would’ve cost me a pretty penny.  For me to grow all that produce from seed?  Priceless.

This concludes the posts of the plentiful pepper trilogy of 2012.  Thank you so much for your peaceful participation.

Brenda-the Parsimonious Pepper Princess (aka the blonde gardener)

About the blonde gardener

I'm an Arkansas girl born and raised. I garden in the beautiful Northwest part of the state (zone 6b or 7) surrounded by the Ozark Mountains. My favorite part about the area is we have 4 distinct seasons and are able to enjoy a variety of activities. My main passion is gardening but I also enjoy hiking, birding, 4-wheeling and motorcycle trips. Basically anything outside. Thanks for stopping by! Brenda
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4 Responses to Plentiful Pepper Plan–Part 3

  1. Holleygarden says:

    Smart thinking! I bet these taste better than the canned ones, too! And I bet the smell was wonderful. Yum.

    Like

  2. Sounds delicious! I didn’t grow peppers this year and now I wish I had. There’s always next year!

    Like

  3. Mag (Chancy's Mumsy) says:

    Now I call that a great success story. Those peppers are so pretty. and the dip sounds yummy!! Hugs

    Like

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