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Photo Credit: 2008 © Dan Hemmelgarn

A simple freezer bag is the key to red pepper heaven in the middle of winter.

By preserving peppers in the fall, you can beat pepper envy any day! Here’s how to freeze ruby red ringlets and strips in 3 easy steps:

1. Wash and dry peppers.
2. Slice off the stem end and reach in to remove most of the seeds. (You can save some for next summer’s garden, and send the rest to the compost pile.) Slice across the top of the pepper for rings, or cut down the sides for strips to suit your personal recipes.
3. Seal your cut peppers in quart freezer bags and freeze. Any time you need peppers to dress up a dish, just reach in and grab a handful of red, flavor-filled heaven.

Yes, it’s that easy.

Add red peppers to your favorite recipes, or try sautéing them. Here’s how: In a heavy skillet, add 1-2 tablespoons of organic, extra virgin olive oil. Add a crushed clove of garlic and some sliced red onion. Stir gently over medium heat until the onion is golden (just a few minutes). Add a handful of frozen red pepper strips and allow to heat through for another few minutes, tossing gently. Remove from heat and use to your heart’s (and imagination’s) delight!

Sautéed red peppers pair perfectly with pasta, pizza, quesadillas and frittatas:
● Top a bowl of mundane pasta marinara with sautéed peppers and a generous sprinkling of freshly grated parmesan cheese.
● Make an omelet. When eggs are just set, add a layer of peppers, then sprinkle cheddar cheese on top.
● Top off a plain cheese pizza with your pepper blend, and call it a gourmet pie.
● Add pepper mix to beans and salsa when rolling up a burrito or assembling a quesadilla for a taste of the flavorful Southwest.

Red peppers make a great side to a main dish, bring extra flavor to recipes and are a terrific “anytime” snack. Best of all, they’re easy to store and bring back the taste of homegrown goodness in the middle of winter – making you even more eager of your next harvest!

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