I love roasted peppers. I mean, LOVE them.

They’re sweet, versatile, and one of those ingredients that somehow manages to make everything better. You can puree them into soup, swirl them into tomato sauce, pile them into sandwiches, or blitz them with feta for the most addictive vegetable dip imaginable. When you roast peppers in a big batch like this, they’re ready at a moment’s notice, without the mess, and packed with flavour.

But when I think about roasting peppers, I don’t think about fancy recipes.

I think about my mom.

She used to make the simplest side dish when I was growing up. Strips of roasted peppers tossed with chopped parsley and garlic, a good glug of olive oil, and sliced boiled potatoes. Everything came straight from her garden. It tasted like summer, bare feet in the backyard, and carefree days that felt like they would last forever.

Honestly, who wouldn’t want to eat something that reminds them of that?

Why Roasting Peppers in Season Just Makes Sense

Beyond the nostalgia, there’s something deeply satisfying about roasting peppers when they’re at their absolute peak.

• They’re sweeter and more flavourful
• They’re more nutritious because they’re freshly harvested
• They’re better for the environment when sourced locally
• And they store beautifully for future meals

Roasting peppers in bulk is one of those old-school kitchen habits that quietly sets you up for months of easy, delicious cooking.

A Bushel of Peppers and a Call to My Parents

Feeling nostalgic, I called my mom and dad and asked if they wanted to roast a bushel of peppers with me.

My mom was busy tending her own garden, so my dad volunteered. I stopped by a local farm in Uxbridge and managed to grab the last box they had for $20. No name, no fuss, just a box of gorgeous red bell peppers and a dash home before dinner.

Bell peppers are my go-to for roasting. Shepherd peppers are easier to peel, but they have less flesh and can fall apart if you’re not careful on the grill. Bell peppers hold their shape beautifully and are perfect for batch roasting.

How We Roast Peppers Without Making a Mess

This is not complicated cooking. It’s practical, unfussy, and deeply satisfying.

First, we washed the peppers thoroughly.
Then we placed them directly on the grill over high heat.

Once they were charred on all sides, we transferred them to a rack set over a baking sheet. This lets excess liquid drain and cool just enough so you can handle them without burning your fingers.

Sometimes I pop them into paper bags while they cool so the steam loosens the skins, but these peeled easily so we skipped that step.

From there:

• Remove the stems and seeds
• Open the peppers flat
• Peel away the skins

That’s it.

Freezing Roasted and Raw Peppers for Later

Just when we finished the first bushel, my dad showed up with another one. Smart man. If you’re going to make a mess, you might as well make it worth it.

The second batch was Shepherd peppers, which we prepped differently. Instead of roasting them, we sliced them raw and froze them for fried peppers later. Perfect for sandwiches, sausages, or quick weeknight meals.

Everything went into freezer bags, laid flat, and stacked neatly. Roasted peppers in the front, raw sliced peppers in the back, already steaming from the heat of the sun.

A Good Day, Start to Finish

September 27th turned out to be one of those perfect days. Warm sun, no rush, my dad by my side, and a kitchen full of food that would carry us through colder months.

It reminded me why I love doing things this way.

It’s not just about the peppers.
It’s about memories, tradition, and taking a little time to care for your future self.

Today was a good day.

Frequently Asked Questions About Roasting Peppers