Can I freeze bell peppers to use them later?
I bought a few too many bell peppers for chili and now I don't want them to go bad before I'm able to use them again. Can I freeze them until I'm ready to use them again, or will this ruin the peppers?
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.
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.
Slice them into strips and freeze them in a single layer on a cookie sheet. Once frozen, place in freezer bags. The cookie sheet method is so they don't freeze together in the bag. That's it!
Yes, you can freeze them. Remove seeds, and cut up, then place in airtight bags. Some people blanch them first, but it's not really necessary.
Personally I would roast them down, peel the skins away, pack them into a jam jar and cover in olive oil.