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A large serving spoon scooping frozen bell peppers from a bag.

How to Freeze Bell Peppers

The easiest way to freeze bell peppers and preserve them for cooking later on!
Course Side Dish
Cuisine American, Mexican
Keyword Preserving
Prep Time 10 minutes
Freezing Time 1 hour
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 18kcal


  • 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.



For best quality, store bell peppers in an airtight bag or container in the freezer, and use frozen bell peppers within 3-4 months. 


Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 126mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1863IU | Vitamin C: 76mg | Calcium: 4mg | Iron: 1mg