How to Freeze Bell Peppers

Dear Home Ec 101,

My neighbor is a gardening whiz and brought over a ton of sweet bell peppers. I don’t want any to go to waste, but there is no way we can eat them all. Can you freeze bell peppers?

Signed,

~Peter Piper

Gratuitous Pretty Pepper Pic

 

Heather says:

Not only can you freeze bell peppers, but it takes very little effort. Frozen bell peppers are great additions to eggs, soups, stews, chili, stir fries, and of course we can’t forget sausage, peppers, and onions. I use this not only for when I mooch off of my gardening friends, but whenever I see peppers on the clearance shelf in the produce section.

Get ready, because this won’t take long.

Slice or dice the bell peppers.
Scatter the peppers on the cookie sheet. Make sure there are no clumps or they will be hard to separate later.
Freeze by placing the tray in your freezer.
Scoop into a freezer bag.
Remove as much air as possible and return to the freezer.
That’s it!

This method is often referred to as flash freezing. By freezing the peppers as separate pieces it is easy to take only what you need for a recipe in the future. You will be able to bring a little of summer’s bounty to your winter table.

Your bell peppers will retain their quality for eight months if they are stored in a deep freeze at 0°F or below.

Send your domestic questions to helpme@home-ec101.com



30 Comments

  1. Scott on March 16, 2017 at 9:23 pm

    I got a BUNCH of Red and Greens at the farmers market here in Maricopa, AZ. I sliced them 1/2 inch and froze them they seem fine in the freezer. I took some, coated with olive oil and red wine vinegar. Then I smoked them on the smoker grill at 375 for 25 minutes. Yummmmy! For the meat eaters, I combined the above, cooked bells with smoked and then chopped bison roast meat. (Which I had smoked too) oh my this is delicious!!! Wish I could attach a picture. Colorful , delicios and healthy!!yBison is grass fed.

  2. Olga on June 30, 2016 at 2:25 pm

    gunner, thank you so much for the great idea!

  3. carolyn on March 12, 2016 at 5:16 pm

    after peppers thaw out can you use them in a relish tray???

    • carolyn on March 12, 2016 at 5:24 pm

      I do not know what moderation stands for. I am new at this computer stuff.

      • Heather Solos on March 13, 2016 at 7:49 am

        Hi Carolyn, a lot of people try to post inappropriate things on this site, so all comments are put into a place where only I can see them. This prevents the rest of the audience from seeing spam and foul language. 🙂

    • Heather Solos on March 13, 2016 at 7:49 am

      No, they are only suitable for use in dishes where they are cooked.

  4. ibpod on November 13, 2013 at 2:47 pm

    Froze a couple bags in spring add pulled in august. Not edile. Horrid. Threw all out.. why??? Use caution and assuma the worse till you verify

  5. Cheesy Italian Sausage Lasagna | carpe season on February 23, 2013 at 9:15 pm

    […] sausage improve? Plus some lightly sautéed onions and bell peppers (handily available in frozen form all year long).  We go a little overboard on the cheese because I like my lasagna to be pizza-ey. […]

  6. West Hartford CSA – Week 16 « The Adamah Blog on September 27, 2012 at 3:42 pm

    […] Green Peppers Okay, we know you’ve gotten a lot of peppers this season. They just keep coming! The cold weather is starting to slow them down so the end is in sight. It might be time to put some away so you’ll have them over the winter: http://www.home-ec101.com/back-to-basics-freezing-bell-pepper/ […]

  7. damdannydam on June 26, 2012 at 7:01 pm

    we have a food sealer that takes all the air out and man have I had a bumper crop this year even with the deer feeding on them ya thay even ate on my pepper we have keep our daughter inlaws restaurant keep full so thay havent had to buy them this year all from our home garden just about given up on the peas this year deer been to bad

  8. SnowWhiteFox on April 4, 2012 at 3:29 pm

    Can you use the frozen bell peppers on the grill? Say… skewering then grilling? They’re on sale right now for $0.68/ea and that’s a steal considering they were $3/ea just last week! Thanks!!

  9. HeatherSolos on August 18, 2011 at 11:31 am

    @ChristinaCircleGavenda yes and no. How is that for helpful?

    Seriously, the faster they freeze the less watery they will be, so that is also completely dependent on the temperature of your freezer. Freezing them spread out does increase their freeze time, but it also prevents them from clumping which makes portioning for a recipe easier. 🙂

  10. ChristinaCircleGavenda on August 18, 2011 at 11:29 am

    Does it make much of a difference flash freezing over throwing them chopped in a zipper baggy and freezing that way? I have always just thrown them in a baggy and they’re fine though a bit watery. Will they be less watery when cooked if flash frozen?

  11. Joe on June 6, 2011 at 6:35 pm

    To Chris, Mr. Organic. Take a look at what is happinging in Europe right now with the organic krap, with emphisis on krap. Organic in not all it is not cracked up to be. My guess is that Chris is from the left coast.

  12. joanne brown on June 6, 2011 at 7:26 am

    thank you for letting me know you can freeze bellpeppers joanne brown cairo ga

  13. Chris on April 11, 2011 at 12:58 pm

    Make sure you buy organic bells if you can because they are on the top of the list of veggies high in pesticides. Of course with all the radiation and other things raining down on us from the tragedy in Japan, I don't know if 'organic' will mean anything anymore. Our media and government are not telling us anything near the truth about the amount of radiation we are being exposed to, especially when it rains or snows. Here is a true real forecast of the trajectory from the radiation in the planets jetstream: http://www.atmos.umd.edu/~tcanty/hysplit/ Stay out of the rain if you can! Make sure your iodine levels are normal because if they are low (which most people's are!) supplement them because if you don't, your body will absorb all the radioactive iodine to make up for it. Even if the levels of radioactive fallout are considered low-med, we will still the results in the next 1-5 years with a huge spike in cancer rates.

  14. Nick on November 27, 2010 at 4:58 pm

    How do I keep the bright green color? Will lemon juice retard the the color change to olive drab?

  15. Barbara on June 13, 2010 at 5:19 pm

    Are you saying that you just wash and dry and then slice and put on a cookie sheet and put that in the freezer? that sounds too easy

    • ThatBobbieGirl on June 13, 2010 at 6:33 pm

      Sounds too easy to be true, but it is. They won't be any good in salads or other uncooked dishes, but they're great in recipes that are to be cooked. You won't have to cook them as long as if y ou were using fresh.

  16. KayKay on January 26, 2010 at 1:55 am

    That's my question too, Ginny…did you try? If so, how did they come out when you went to use them later?

  17. Ginny Beck on July 9, 2009 at 3:02 pm

    can you also freeze roasted bell peppers?

  18. Jacqui on September 23, 2008 at 4:52 pm

    I do this almost every time I have peppers. I have a tendency to only need 1/2 or 1 1/2 for whatever I’m making. The left over 1/2 gets sliced into strips and shoved in a sandwich bag. Best part is it means I always have pepper slices on hand to broil with my chicken, top my pizza, pepper steak sandwich, etc. Yum!

  19. gunner on September 20, 2008 at 6:19 pm

    What I do is cit them just like that, and put them in a mason jar. Top off with boiling apple cider vinegar, and then put in fridge. A quick pickle I call it. works for leftover garlic, onions, peppers, and such.

    Not a true ‘can for a year’ pickle, but a simple one. I like to make mixes and then laddle out some to spice up beans in a crockpot or to sizzle in a pan before making an scrambled egg. I call the mixes ‘bean spice’.

  20. Tracy on September 20, 2008 at 7:38 am

    I would assume that you can do jalepinos the same way. I dont eat them but my son does. We got alot of them this year

  21. PollyS on September 19, 2008 at 1:25 am

    The last time I got a good sale on peppers….5 POUNDS for $2!! Yes, It was at the end of the season at a farmer’s stand…anyway, I also froze several halved peppers. I used them for stuffed peppers. And the frozen peppers made the stuffing part so much easier.
    Having already chopped, and prepared veggies in the freezer is so nice when you’re short on time.

  22. Rebecca C on September 18, 2008 at 10:10 pm

    I have a bag of pepper rings and slices I made with on sale peppers a couple of weeks ago. I am glad to know they will keep for 8 months! I am going to buy some more this weekend (3/$2 and yes that’s a crazy good sale around here)

    • helen on March 22, 2014 at 7:20 pm

      Speaking of bell peppers, our krogers store had them marked down to 3 for a dollar. They had red, green, yellowand red. What a deal!!

  23. ThatBobbieGirl on September 18, 2008 at 5:26 pm

    I’ve also successfully frozen (and later, actually used) bell pepper halves for making stuffed peppers. Just stuff them while still frozen, then bake.

  24. Melinda on September 18, 2008 at 3:38 pm

    Funny you should mention this, since I used my frozen bell peppers in Jambalya last night. However, mine had frozen together in a solid clump. I found that banging them against the counter broke the pieces apart, much like you would a bag of ice.

    Hugs,
    Melinda

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