Roasting Green Peppers On The Woodstove

      8 Comments on Roasting Green Peppers On The Woodstove
Sweet Italian Peppers, roasted on our woodstove.

Sweet Italian Peppers, roasted on our woodstove.

Roasting Green Peppers

This summer we tried roasting green peppers from our garden over a fire in the backyard. They were delicious!

The last of our tomatoes, peppers, and eggplants.

One of our last harvests of tomatoes, peppers, and eggplants.

When the first frost threatened, I picked every last pepper in the garden and brought in a half bushel of them.

A couple weeks ago we fired up the woodstove to warm the house and I decided to roast most of the pepper harvest. I put my cast iron griddle on, greased it with some olive oil, and tossed on the green peppers. It took some time to get through all of the peppers, but it was well worth it. The small ones were roasted whole and the large peppers were cut in half and seeded first.

Not sure if I should call this frying or roasting...but it was delicious either way!

Not sure if I should call this frying or roasting…but it was delicious either way!

I saved a few peppers for fresh use, we ate our fill of the roasted peppers, and then the rest went into the freezer to use later…when roast peppers are a delicacy!

Did you grow sweet peppers this year? How do you preserve the extras? What is your favorite way to use green peppers? I love to hear your ideas!


8 comments on “Roasting Green Peppers On The Woodstove

  1. Suzanne Robertson

    I have frozen green peppers before and they thawed out very mushy. How do yours thaw when they are roasted?

    1. Lisa Lynn Post author

      Hi Suzanne,
      I haven’t thawed any yet. I was hoping these would be a bit firmer than the blanched peppers I usually freeze. I’ll let you know when I thaw some!

  2. gardenan

    Just last night, I cooked up our last green peppers with onions for a cheesesteak sandwich. LOVE woodstove cooking. Getting my garden underway with the Garden of Eden woodchip method, so am planning to have more harvest next year!

    Just joined your blog and love it. Don’t have chickens yet to stew. Only have a postage-stamp yard, but get all the mileage I can out of it.

    1. Lisa Lynn Post author

      Hi Gardenan,
      Yum! your sandwich sounds delish! Y’all are making me hungry 😉

      Sounds like you are doing a great deal with your set up…good for you! I’m always happy to hear about folks making the most of what they have. Thanks for sharing! I used a ton of wood chips in my last garden and if I can get ahold of some cheap, I’ll be adding them to my current garden. 🙂

      Thanks for following! Always happy to hear your comments!

  3. Vickie

    We grew Anaheim Chiles this year and enjoyed them all summer stuffed with mozzarella and grilled on the barbeque. When I picked the last of my peppers (like you), I decided to roast them over our gas stove, peel them and then freeze them so I can make chile rellenos casserole this winter. BIG mistake! Fire roasting the chiles in a little tiny trailer = runny nosed and watering eyes! Actually, it wasn’t THAT bad, but I will say my sinuses were clear for a few days! Now I have enough frozen fire roasted chiles for several dishes of chile rellenos!

    1. Lisa Lynn Post author

      Hi Vickie,
      I can imagine how pungent that must have been! Hubby likes to cook hot peppers in a cast iron frying pan on high heat before adding eggs…he clears the house out sometimes 😉

      I am envious of your chile rellenos…I started pablano peppers for this purpose, but they didn’t make it. I suspect chipmunks. Thanks for sharing…I’ll have to remember this when I do get some hot chiles to roast!


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