Freezing Bell Peppers

Selecting High-Quality Bell & Sweet Peppers:

Preparing for Freezing:

Blanching Time:

Best Freezing Method(s):

Boilable Bags:

Tray Packs:

Dry Packs:

Suitable Packaging:

Maximum Storage Time:

Thawing:

Tips & Shortcuts:

Refrigerating Bell or Sweet Peppers:

Bell peppers, celery, onions (and some fruits, like grapes and bananas) can all be frozen without blanching. (I do it all the time). For the peppers, core and wash and thoroughly dry (leaving water on them hastens deterioration because ice crystals form) and then pack in freezer container or bags. To keep their shape (if you have a crowded freezer) you might want to wrap individually and stack them inside something else, like a paper milk carton.

I pre-stuff my bell peppers with the mixture below and when ready to use, take out and place in 2-3 inches of water with a lid and steam all til done. My stuffing is ground beef, minute rice, stewed tomatoes, and diced onions mixed together and spooned into each pepper. Put caps back on the peppers, but remove the stem and store in freezer bags.

I wash, core and chop my bell peppers then put them in a freezer bag. I can take out what I need that way. Celery can also be frozen. For bananas I peel and slice in rounds and freeze on a flat surface then put in bags. I think you can freeze the whole banana too if you are going to use them for bread.

I freeze bell peppers, I take the seeds out, and dice them and put about 1/2 cup in a baggie and then put them all in another container and pop them in the freezer, then use them in cooking.

Yes, you can freze bellpeppers and onions too. I used to do it all the time. What I did was chop them however I was going to use them. Threw them in a snack sized baggie then threw them in the freeezer. I put them in a Gallon sized baggie jsut to keep them contained. When I wanted them I just pulled out a small baggie and dumped them in say a meatloaf or soup or whatever.

Think I will start doing this again when they go on sale soon. HTH, Dahart

Both bell peppers and onions freeze well to be used in cooked foods. They will not be good for eating raw, as in salads. I like to chop them up, freeze them on a cookie sheet and then bag them. That way you can take out and use as many, or few as you like without them being frozen together.

To freeze bell peppers to use in making stuffed peppers, cut the top off, remove the seeds and blanche them in boiling water for a couple of minutes then put them into ice water until cool to handle, turn them upside down on paper towels to drain. Freeze them on a cookie sheet and then bag them for long term storage in the freezer. When ready to use them just remove from freezer, fill them with stuffing and cook them as you would if using fresh ones. They are delicious.

If the bell pepper has been frozen and then thawed, it probably won't freeze well a second time. I have frozen soups that were made from some frozen ingredients but they are usually mushier than the original soup.

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I dice peppers and put 1/4 to 1/2 cup in baggies and toss them in the freezer.

I have been freezing green peppers for years. When they are in season, I buy at most inexpensive time. I cut, chop and dice them and put them in baggies. I use them all winter for a wide variety of dishes. No need to defrost. You can use them frozen for any type of cooking since they are already cut and ready. I also clean out whole peppers and freeze them that way. They are easy to stuff while still frozen. Make plenty of mixture and stuff them later if you like or right away. It dosen't really matter. They also can be cooked while still frozen. I loved stuffed green peppers in the winter. Any green pepper should keep for 6 months stuffed or unstuffed. That goes for any chopped peppers too.

I usually blanche mine first, then chop, dry off, and freeze using my foodsaver in half cup portions for use in recipes all winter. And I always parboil fresh ones before making stuffed peppers - if you don't, they will have a bitter flavor.

About a month ago, I bought a bag of sliced red peppers for $1.00 from a local restaurant food supply fruit market. I think it was about 3 pounds. I could not believe my luck. I rinsed them and put them in a bag in the freezer. I have been using them in my cooking with great results. If I ever see them again, I will buy them up!

My favorite way to eat peppers is to clean them and char them on the BBQ. When the skins are black put them in a large bowl, cover, and let them steam for a 1/2 hour while you grill your other foods. Peel off the skins, slice and dice and put in freezer bags. The flavor is wonderful. I don't know how long they last in the freezer because I use them frequently.