Freezing Bell Peppers

by Lynn

Freezing Bell Peppers (or any peppers for that matter) may seem like an “old school” thing to do for some, but it’s not.

So why freeze the peppers?

Freezing them ensures that they will not go bad sitting on your countertop or fridge. Plus, you have them when you need them.

Here in Alaska, we have the peak growing season like anywhere else in the country. But, unfortunately, our growing season is just shorter. That’s okay!

If you do not grow your own, you can purchase from a local farmer’s market or local grocery store. The produce shipped to Alaska tends to have a shorter shelf life in local stores than in the lower 48. This is where freezing, canning, or storing as many things as possible is important to us, regardless of how the Bell Peppers end up in the kitchen.

Well, it is important to me. Daryl just loves a home-cooked meal. He does minimal complaining about what comes out of the kitchen unless rice is involved. So, I always like to be prepared.

Who Can Start Freezing Bell Peppers?

It does not matter if you live in the city, country, or the middle of nowhere. Anyone can do this. As long as you have the peppers, that is!

I like to do this for two reasons:

We can shop locally, buy more, and stock up when they are on sale. The same will be true once we have our own garden again.

Two, when you live a good way out as we do, there is no “running to the store real fast” for anything. So when I do run low, I can just add it to the list if we have run out instead of stopping what I am doing to make a trip to our local store that may or may not have any in stock right then.

Your location does not matter, and you can do this!

Instructions

Rinse and dry the peppers.

Remove the top of the peppers.

Core them, and remove the seeds.

Slice the peppers into strips (or however you prefer).

Scatter the slices out on a baking sheet, not touching. But, if they do touch, it will be okay!

Place them in the freezer for an hour or until they are frozen. I like to set a timer, so I don’t get busy with something else and forget about them.

Label and date your Storage Bags

Once frozen, remove them from the freezer and place the frozen peppers into zip lock bags getting as much air out as possible before sealing them shut. You can mix them all together, or separate them by color. That choice is entirely up to you!

Put the bag(s) of peppers in the freezer and use them as needed.

When you get some out to use, get out what you need and put the bag back in the freezer. They tend to thaw quickly.

The peppers will not be as crisp once they are thawed. But they are still great for cooking!

Speaking of cooking, I toss them right into a hot pan with some butter if I am sautéing them, or right into the soup, if that is what I am cooking up. I do not let them thaw unless, of course, I have gotten distracted with something else, ha-ha!

Freezing bell peppers is a straightforward task and a time saver when in the kitchen.

Another plus side to this is, that they are already sliced!

I hope you found this helpful! If you did, please rate it below and leave a comment.

peppers

Freezing Bell Peppers

Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • Bell Peppers of your choice
  • Zip Lock or vacuum seal bags

Instructions

Rinse and dry bell peppers.
Remove the top of the peppers.
Core and remove the seeds
Slice peppers into strips (or however you prefer)
Scatter the slices out on a baking sheet so they are not touching
Place them in the freezer for an hour or so until firm. I like to set a timer, so I don’t get busy with something else and forget about them
Label your bag(s)
Once frozen, remove from the freezer and place the frozen peppers into zip lock bags getting as much air out as possible before sealing them shut
Put the bag(s) of peppers in the freezer and use them as needed

Did You Make This Recipe?
Did you make this recipe? Tag me on Instagram at @FollowAlaska.

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