Why bother to freeze bell peppers in autumn? Well, just think of all the time and money you’ll save in winter, whenever you need sliced or diced peppers for pizza, chili, and other cold-weather meals! I tackle the freezing job this way:
How to Freeze Bell Peppers
Wash, rinse, and dry a bunch of peppers. Unlike green beans, bell peppers do not require blanching before freezing.
Slice off the walls of the peppers…
And discard the inner core. I throw my cores on the compost pile, so there’s no waste.
You can cut the walls into any shapes you like. Thin strips are great for stir-fries…
While smaller bits are terrific for chili, spaghetti sauce, meatloaf, and etc.
Pour the pieces onto a baking sheet…
And spread them out with your impeccably clean hands.
Freeze for 1 – 2 hours. Then break up the frozen bits with your hideous, claw-like hands.
Transfer the works to airtight containers, and pop them in the freezer!
Since we froze our peppers first on the baking sheet, the individual pieces won’t stick together in clumps. When a recipe calls for cut up peppers, you can simply reach into a container and grab the amount you need!
Frozen this way, bell peppers will stay fresh and wonderful for at least 6 months.
For more pepper-preserving details (and to hear about my mother’s 60-year-old freezer!), please watch the video above. I appreciate your company!
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Was this food-preserving tutorial helpful to you? You can let me know by posting a comment below. xKevin