I cut in half lengthwise and clean out seeds and any large membrane. Chop small, heat some olive oil in a skillet, enough to coat all the peppers. Just saute a minute or so til they are bright green. Let cool. I put a few tablespoons in a snack size ziploc. Squeeze making sure all the air is out. I actually roll them up. Put several in a quart freezer bag. They freeze beautifully as long as they are coated with olive oil, I use Bertoli Extra Light always. Easy and fast to add to just about anything, a skillet meal (think spanish rice) sub, sprinkle on pizza, in an omelette, chili, endless possibilities.
Thanks!
The peppers freeze beautifully as long as they’re coated with olive oil, I use Bertoli Extra Light. Easy and fast to add to just about anything, a skillet meal (think spanish rice) sub, sprinkle on pizza, in an omelette, chili, endless possibilities.