Sweet peppers are one of the easiest vegetables to freeze, and they retain their bright colors and flavor beautifully with this method. It is not necessary to blanch peppers before freezing them.
Remove the stems, seeds, and whitish inner membranes from the peppers.
Chop the peppers according to your cooking style. For example, if a recipe calls for chopped bell peppers, I usually cut them into approximately 1/2-inch pieces. Freezing them that way means they are ready to use when I take them out of the freezer. I also freeze some in long, narrow strips for stir fries.
Spread the chopped peppers in a single layer on a baking sheet. Freeze for one hour. This step ensures that the pieces remain loose rather than clumping together, and makes it possible for you to scoop out just what you need later on.
Transfer the frozen pepper pieces to freezer bags or containers. Label the bags or containers with the date (and variety of pepper if you like).
The peppers will keep for up to a year, but their quality is best if used within six months.
For most recipes, including soups, sauces and stir fries, it is unnecessary to thaw the pepper pieces before cooking them.
What You Need
- Sweet peppers such as bell or roasting peppers
- Cutting board
- Baking sheet
- Freezer bags or containers