You did good!
Put them in a plastic bag and refrigerate them and use within a couple of days....
You could add oil but don't be mistaken that they will keep longer that way....there is a danger of botulism...
but they freeze very well.
When I have a pepper bonanza, I roast and bag and freeze them.
But you can't blacken them in the oven unless you use the broiler....stove top of grill on low works very well.
Linda C

You did it correctly. Now toss them in the freezer for future use. (I usually stem and seed them before doing this.)

I've had VERY poor luck trying to "roast" peppers in the oven; they invariably get overcooked and mushy. I always char them either on the stove burner or the grill. I actually have a special grill-plate that fits over a stove burner for just this use.

It is my understanding that it is unsafe to store peppers in oil because of botulism... unless you're going to use them within a couple of days. You could store them better in a vinegar/salt solution.... but that would definitely change the taste.... which is why I freeze them.

Thanks, I just wasn't sure I had done it right. I WILL take your advice and I WILL NOT store in oil. I will freeze them for future use.

Westelle,
I am very interested in the grill plate that you speak of, is it shown someone where online?

Sapphires

here is a link to Sur la Table and it's called a Stovetop Pepper/Tortilla Roaster

Here is a link that might be useful: Sur la Table

Hi Sapphires:
Sounds like you did OK.

I don't know if you are after the Italian Style,
Roasted Peppers or not.
I do mine different ways.
I did them on the Gas Range. Now I have an Electric Range.

For Italian style Roasted Peppers

One way is in the oven Broiler, on about the middle shelf.
Turn them often until they are blackened.
Then I place them in a pot with a lid, until they are cooled a little.
That way you can collect the juices.
Next I peel the blackened skins off and remove the seeds.

Lay the peppers on a cutting board and slice them in 1/2 inch strips.

Place them in a container with some of the juices.
Add Olive Oil and Spice to you own taste, with

Lots Garlic Powder, some Onion Powder , and salt.
An Italian pinch of Black Pepper is Optional.

This keeps in the frig for a long time.

I don't know exactly how long, because they are gone very quickly.
To store a longer time, put them in the Freezer.

They can be used in sandwiches, Peppers and eggs, etc.

Another way to Blacken them is on the Barbeque.
Try a medium flame.

Now I have to go out tommorrow, to buy some Peppers.

Sapphires, you are a trouble maker.
Have Fun, Lou

Hey Lou good to see you!

I roast a whole bushel of red peppers every Fall when they are dirt cheap.

I don't have a gas stove so I either do them on the BBQ or under the broiler. Both work well but the BBQ makes fast work of them as there is so much surface.

When they are totally black on all sides I place them in plastic bags (the grocery store kind) and tie a knot in it. This allows them to steam and it loosens the skin. When cool I peel and place in zip lock freezer bags. They last me all year.

Love them on pizza and especially in Roasted Red Pepper Soup which I can make in 10 minutes!

Hawk,
Thanks for the alternative procedure, I'll give that a try next.

Westelle,
Thnks for the link.

Chase,
That's a great idea.

Sapphires

I cut them in half, remove seeds and membranes then flatten them with my hands. Broil until just black. I usually remove the skin right away or a minute or two later.

Peppers and garlic in oil are a danger for botulism....equally as dangerous as improperly canned green beans. I know you will say I have been doing it for years and I'm still alive....but since botulism is deadly, it only takes once.

I'm glad the Botulism was brought to my attention.
I've known 100's of Italian families in Philly and
New York, who have been doing this for 60 years.
I have to put the word out.
Funny I've never heard of one case, after all that time.
Guess we are lucky.

I wonder if there is a special grill plate to use on a gas range top? I just throw them on the burner and they get too close to the flame or blacken uneven and I'm always afraid they will blow up or something. I guess you just keep turning them until they're evenly roasted?
I think I'm more comfortable with bumblebeez method, combined with the plastic bag.

Annie1971: The grill on the link I gave above can be used on either gas or electric. I have a gas stove and either do the peppers on this or on the outdoor grill grates.

Sounds like you did a great job Sapphires.

Westelle, can the grill be used on a glass top stove?

I wanted to stuff some Poblanos and used my broiler. Like someone else said, it cooked them to a mush and I couldn't stuff them because they tore up.

Beverly

I remember that pic Sharon. I've been doing the same since you posted it years ago. Love having them in the freezer for your soup, pizza..etc....

David

I roast mine in the oven, turning occasionally, toss them in a plastic bag when cool and straight into the freezer. When you thaw them out, the skins slip right off, just slice them to the thickness you want.

2 cents :)

I just found out how to bring Pics in to Messages.
Hope it works.

Here is a recipe for a Pepper dish I made up a while back.
I used a large Green Bell Pepper, cut in half.

Lou's Stuffed Pepper Prelibato ( Pepper Exquisite )

Use your favorite stuffing.
I used stuffing with par cooked Sausage.
You can also use seafood. Use your wildest imagination.
Maybe you better not ?????

Lay the two halves of Pepper on an oiled baking tin or
whatever you prefer.
Put Provolone Cheese on the bottom @Pile on the Stuffing.
Lay more Provolone on top of the stuffing.
Put sliced Tomatoes on that and sprinkle with
Garlic Powder, Onion Powder,Black Pepper and
a little of Old Bay Seasoning (optional)

Finale : Lay some Bacon strips across the top.(I didn't)

Bake in a 350 Degree Oven for about 15 minutes or
until the peppers are as tender as you like them.
ENJOY !!!

Sorry the Photo didn't come in.
LOU

It looks wonderful, I just have to try it.
Donna

hawk: the pic came thru' for me. Your recipe sounds quite interesting. I just might give it a try.

Beverly: I don't think I'd use this pepper grill on a glass-top stove unless you asked the manufacturer if it was OK to do so... it gets very hot.

Stuffing ( Double for Chicken )

1 Celery stalk, (10in. Piece ) and ½ of a Med. l onion (chopped small) and
Cooked in Micro Wave until tender (about 2 ½ min.)

In a large Bowl mix:

1 cup of small bread cubes
2 cups of Italian Bread crumbs
1 cup of Rice Crispies ( optional )
1 tablesp. Parsley Flakes
2 tablesp. Of Locatelli Romano grated cheese
1 teasp. Of Onion Powder
½ teasp. Of Garlic Powder ( or more to taste )
½ teaspoon of Old Bay Seasoning
Salt to taste ( about ½ teaspoon )
1 piece of Italian Sausage 10 in. long, skinned and
cut into small pieces. Sautee till medium rare.

Add the cooked Onion and Celery.
Put 1 egg into a cup of chicken stock , or Chicken Soup Base )
beat well and mix this into the other ingredients.
Add a little water, if the mixture is too dry.

Add more sausage or whatever you like.

Lou