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This post is long overdue. The peppers shown here are from my garden in October. As I’ve mentioned before in my garden journals, our bell peppers did amazing this past year and I only hope for that trend to continue. Bell peppers are one of the easiest things to freeze and they are great to keep on hand for soups, stews and sautés. Even if you can’t grow them yourself, you can still stock up when you find them on sale and use the same technique.
How to Freeze Bell Peppers
Step 1: Choose fresh peppers without soft spots or blemishes.
Step 2: Wash peppers and slice off the stem ends.
Step 3: Remove seeds and pith (the white part) from the inside.
Step 3: Cut as you wish (I diced mine, but you could do strips for fajitas or leave them whole for baked peppers).
Step 4: Arrange peppers in single layer on tray and flash freeze for 2 hours.
Step 5: Remove tray from freezer and place peppers in freezer bag removing as much air as possible.
Step 6: Lay flat to freeze and you are done!
Bell peppers should last 6-12 months in a deep freeze. Whenever a recipe calls for them I just scoop out however much I need and cook them like normal.
Writing this is making me want Spring to come even faster! I can’t wait to plant the first seeds of the season. Be sure to check out my Farming & Self-Sufficiency Pinterest Board for more gardening inspiration.
Have you ever froze bell peppers? What other fruits or veggies do you keep on hand in the freezer? I’d love to know!
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