This is my tip for storing a partially used green pepper (or even red or yellow): If you use only a half or a quarter, make sure to use the piece that broke away from the seeds. Store the remainder, seeds intact, in the vegetable drawer unwrapped. The seeds that are still attached will attract any moisture, keeping it away from the pepper. No more soft, slimy peppers.
If I have green or any color peppers that are beginning to soften I slice or dice them and put into sandwich bags and stick in the freezer. That way if you fix a meal that calls for green peppers...walla!
I agree with Jacensgramma, I remove all seeds and keep bell peppers that are washed, and chopped up and frozen in a freezer ziplocbag for almost a year at a time, opening the bag and grab a handful (about the size of a full bell pepper and using them in cooking ). You can do this with all peppers, remember the seeds must go.
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