1. Roast the Peppers

Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper or foil for easy cleanup. Wash the bell peppers thoroughly and place them whole on the baking sheet. Roast the peppers in the oven for 25-30 minutes, turning them occasionally with tongs to ensure even charring on all sides.

You’ll know the peppers are ready when their skin is blistered and blackened in spots.

2. Steam and Peel the Peppers

Once the peppers are roasted, remove them from the oven and immediately transfer them to a large bowl. Cover the bowl with plastic wrap or a clean kitchen towel and let the peppers steam for about 10-15 minutes. This will loosen the skins, making them easier to peel.

After steaming, carefully peel away the charred skin from the peppers. Remove the stems, seeds, and membranes. You should be left with the soft, roasted pepper flesh.

3. Prepare the Garlic and Rosemary Oil

While the peppers are steaming, heat ¼ cup of olive oil in a small saucepan over low heat. Add the sliced garlic and rosemary sprigs. Let the garlic and rosemary infuse the oil for 3-4 minutes, until the garlic is fragrant but not browned. Remove from heat and discard the rosemary sprigs.

4. Toss the Peppers in the Oil

Slice the peeled pepper flesh into strips or large pieces, depending on your preference. Transfer the pepper slices to a mixing bowl, then pour the warm garlic and rosemary-infused oil over them. Gently toss to coat all the peppers in the oil. Season with salt and freshly ground black pepper to taste.

5. Vacuum Seal for Storage

To store your roasted peppers long-term, use a vacuum sealer for freezing. Divide the roasted peppers into portion sizes you’ll use later. Place them in vacuum-seal bags, ensuring they lie flat, and vacuum-seal the bags to remove any air. This method keeps the peppers fresh and flavorful for up to 6 months in the freezer.

If you don’t have a vacuum sealer, you can use freezer-safe bags. Place the peppers in the bags, remove as much air as possible, and freeze them flat for easy storage.

6. Freeze the Peppers

Once vacuum-sealed, place the bags in the freezer. To use later, simply thaw them in the refrigerator overnight or gently reheat them in a pan. The peppers will retain their delicious roasted flavor and texture even after freezing.