Did you know bell peppers freeze beautifully for use in all your favorite recipes? I’m walking you through the very easy steps to learn how to freeze bell peppers!
Preserving the Harvest
So why do I freeze bell peppers? Well, like clockwork, spring brings about the mad dash to eat, gift, or preserve all the goodies that come from our garden. And bell peppers are no exception! We always eat our fill of raw peppers dipped in hummus, fajitas, soups, salads, but we can’t ever seem to eat them quickly enough!
The solution? I learned how to freeze bell peppers! Even if you don’t have a garden, though, you might find your bell peppers are starting to “go” before you’ve gotten to eat them. Even if they’re getting a little wrinkled and soft, they’re still perfectly fine to freeze.
Any time I use frozen bell peppers in a recipe in my Instagram stories, I get this question: “How do I freeze bell peppers?!” So I’m laying it out for you and sharing a few simple tips and tricks to preserving them in the freezer. Keep reading!
Step by Step Instructions
Bell peppers can be frozen in three easy steps: First, wash and slice the peppers in the desired way, either in long strips or diced. Next, par freeze the bell peppers for an hour, spread on a parchment lined baking sheet. Last, transfer to a freezer bag and store until you’re ready to use.
Once you learn how this method, you’ll be able to freeze most other types of peppers, even hot peppers like jalapeños!
Step 1: Prep the Bell Peppers
First things first, make sure to wash the bell peppers well. Use a sharp knife to cut the flesh away from the seeds and stems.
You can then slice the peppers into thin strips or dice them into bite sized pieces, depending only on your personal preference. I sometimes do a little of both! The longer strips are good for fajitas and stir frys, the diced pieces are better for omelets.
Step 2: First Freeze
Good news: Unlike other vegetables, you don’t need to blanche the peppers first! They freeze wonderfully when they’re raw.
Gently pat the peppers dry with a paper towel, then lay the peppers on a parchment lined baking sheet, and separate the pieces as much as possible. A little bit of touching is just fine!
Set the pan in the freezer for just an hour. This will start the freezing process. Why do we do this? Keep reading!
Partially freezing the peppers while they’re separated from each other will prevent you from ending up with a giant frozen clump of frozen peppers all stuck to each other and hard to cook.
Step 3: Transfer & Freeze
Last but not least, transfer the peppers to a freezer bag or air tight container. Squeeze as much air out as you can, seal, and store in the freezer until you’re ready to enjoy!
Frozen Bell Peppers FAQ
Frozen bell peppers can be used interchangeably with fresh bell peppers in any recipe that requires cooking. Some of the best ways to use frozen bell peppers are in soups, stews, fajitas, stir frys and omelets. Cook them exactly as you would if they were fresh, but allow for slightly more cooking time.
Store bell peppers in an airtight bag in the freezer.
For best quality and freshness, use frozen bell peppers within 3-4 months.
Recipes that use Bell Peppers
There are endless ways to use bell peppers during your meal prep! Once you have them frozen, add a handful next time you’re cooking an an omelet, stir fry, soup, and more to add some extra veggies and flavor! Here are more of my favorite uses:
How to Freeze Bell Peppers
- 2-4 bell peppers
- Wash the bell peppers. Cut away the flesh from the stem and the seeds. Dice or thinly slice the bell peppers, however you prefer them cut for eating later. Pat them dry with a paper towel.
- Transfer the peppers to a baking sheet, spreading the pieces apart so they touch as little as possible. Place in the freezer for 1 hour.
- Remove the baking sheet from the freezer and transfer the peppers to an airtight bag or container. Squeeze all the air out of the bag and seal. Set back in the freezer until you're ready to use them.