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How best to keep roasted bell peppers?

topic posted Thu, September 29, 2011 - 7:11 PM by  dirk, Tagged
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I'm going to cross-post this, because I need various opinions.

I love using roasted red bell peppers in the jar -- I quit using pimiento when I discovered these. Unfortunately, they come in large jars, and I don't use that much that often -- about once a week.

The problem -- I keep them refrigerated, and they STILL develop mold after about 10 days, and I have to throw them out -- a waste of money and food.

I'm thinking about drained the brine from them, then covering them with olive oil, and refrigerating them.

Is this a practical idea or not? Any other ideas? Can you drain them and freeze the pieces individually, and keep them in the freezer in a ziplock bag, or does that destroy the texture when thawed?

Any ideas appreciated!
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  • Re: How best to keep roasted bell peppers?

    Mon, October 3, 2011 - 6:46 AM
    Have you thought about roasting the bell peppers yourself? That way you can just roast one or two each week and not waste them. It takes some time, but I pop them in the oven while I'm doing other things and just check on them every 10 min or so and rotate them. Here's one recipe, though you don't have to follow it exactly. You can season them or not, as you like. Also, I don't always coat them in olive oil first, they'll roast without the oil. I also tend to put them directly on the oven rack instead of on a baking sheet, but if you do this, you should put the baking sheet on the rack below to catch the juices that drip out, so that they don't get your oven dirty.

    www.epicurious.com/recipes/...ic-109061

    They taste so much better when you make them fresh. :)

    -Jen
    • Re: How best to keep roasted bell peppers?

      Mon, October 3, 2011 - 9:30 AM
      I think your instincts are right on. Mom roasted peppers all the time and kept them in the fridge in olive oil for what seemed like forever. We loved to make sandwiches of roasted peppers and provolone on crusty Italian bread.
      • Re: How best to keep roasted bell peppers?

        Fri, October 21, 2011 - 11:25 AM
        RE: I'm going to cross-post this, because I need various opinions.
        I love using roasted red bell peppers in the jar -- I quit using pimiento when I discovered these. Unfortunately, they come in large jars, and I don't use that much that often -- about once a week.

        keep them in the refrigerator rather than the doors .
        Always use a clean utensil to remove them .
        Don't double dip the utensil in other words keep the utensil from touching anything but the bell pepper.
        Bacteria is getting in the jar.
        I have had jars of bellpeppers which didn't spoil or mold in ten days.


        if you have an stove top which has a flame you can cook them the same as BBQ.
        However another way is to just slice the top off clean then place in a vegetable streamer then brush with olive oil and seasons and other vegeables or tufu.
        You can slice them in half and get some hard bread with some spagettti sauce which is good isn't quite like an eggplant sandwich but tastes good.

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