Jordan

I bought a big bag of sweet peppers and was wondering if I could freeze some to use at a later date? I love them but there are just me and hubby to cook for so would like to freeze instead of ending up throwing them away. Any help will be appreciated

ejudy

I freeze peppers quite a bit. I will chop them into 1/2 cup or 1/4 cup packages and can then put them in dishes I'm making. They are good for cooking after freezing but not eating like a fresh pepper.

Onebyone

I freeze whole peppers to use in cooking. I chopped them when needed. Saves time to stick whole peppers in the freezer bag and take out one or two when needed.

QuiltE

As already said, clean and cut as you would normally, to whatever size you would want later.

Instead of packing them into a bag, scatter them on a flat surface (cookie sheet, tupperware box, etc.) until frozen. Then transfer to a ziplock bag. This way makes it so you can bring out only what you need, rather than having a frozen clump!

Then just add directly to whatever you are cooking. No need to thaw.

Do the same with onions and celery, and you have ingredients ready for a stir fry, soup, casseroles, etc. without a lot of work at the time!

Bon Appetit!

toverly

I keep chopped peppers and chopped onions in a ziploc bag in the freezer. So handy to just drop into anything I'm cooking.

juliasb

I do this all the time. I love to have them ready to go in mostly small chunks ready to be used in what ever calls for the peppers.

tropit

Make it even easier by using your food processor to chop up a big batch of peppers and onions.

Tartan

They are fine for cooking after freezing but mushy for anything else.

ptquilts

Yep, peppers are one of those vegetables that don't need to be blanched before freezing, along with onions. I have some in the freezer now.

Snooze2978

I freeze pretty much all my extra produce from the garden including peppers, squash, onions but not eggplant....so far. I find cutting the peppers up to a size I'll use the most, place them on a cookie sheet uncovered, let them fast freeze as I call it for a couple hours and then bag them up. This seems to keep the frost from developing on them while in the freezer. Also seems to keep them from getting mushy once thawed out. I make a lot of soups in the winter time so cutting all my veggies ahead of time make short work when I go to make the actual soup.