This post may contain affiliate links which come at no extra cost to you. These links allow me to share the products I authentically recommend (and use) and support Cobble Hill Farm by receiving a small commission.
Bell peppers are one of the easiest vegetables to freeze. They don't require anything special, just a good cleaning and chopping or slicing to whatever is the desired size/shape. That means, you can freeze bits of peppers any time and add them to an ongoing freezer bag or container for use later when they are needed. No more waste!
I try to grow extras in my garden that I can put up in the freezer before the growing season is over. Most of the time this works, but sometimes I just struggle getting those little plants to grow. During those struggling years, I visit a PYO field where I can pick a bushel for $18.00. Definitely worthwhile since peppers can get a bit pricey in the off-season.
I like to store mine all sliced thinly into long strips. Then, if I need diced bits for a recipe, it's easy enough to chop them smaller.
Related Post: Freezing Cauliflower For Year-Round Use
Freezing Bell Peppers
Clean the peppers and allow to dry. Slice/chop into desired size and shape.
Prepare a flat sheet, like a baking sheet, with freezer paper. Place cut peppers onto the prepared sheet (they can lay on top of each other as long as it's not too full, you'll be able to break them apart). Place in freezer for 2-3 hours (or more if needed) until completely frozen. Because you've first placed them on a flat sheet to freeze, they will be loose in the bag, allowing you to take out as few or as many as you need.
Remove and place in freezer-safe container. Label container.
Store: in freezer for up to 4-6 months.
To use your frozen peppers: no need to thaw them, just grab what you need from your container and add them to the pan or the dish! If you will need to chop them smaller, allow them to thaw for about 10 minutes on the counter and then you can cut right through them.
Related Post: Freezing Blueberries The Right Way
Just in case you thought I was savvy enough to pull off prepping these peppers on my own, without any supervision, let me show you the truth.
Ollie was the outdoor supervisor. Because I use one of the freezer's in an outbuilding for freezing on cookie sheets, Ollie was keeping an eye on me as went back and forth.
Jack was the indoor supervisor, although he is easily distracted. Here I caught him watching 2 chipmunks chase each other.
4 comments
I love this idea! I prefer the yellow or red peppers and they can get pricey in the grocery store. I think I need to grow more peppers next summer!
Daisy - yes, indeed!!
This is great! I will definitely be doing this! My bell pepper is not doing tremendous this year, we will be lucky to get the 3 that are growing haha, but alternatively my Anaheim Plants are producing like crazy this year! Do you think this would work with them? I was planning on pickling them..
Hi Hannah - yes, it will work for the Anaheim's depending on how you want to use them. Remember that freezing them will make them soft when they are thawed, so as long as that will work for you, you are all set! We freeze poblano's and jalapeno's the same way too and use them for stuffed peppers. I hope this helps!!
Post a Comment