When fresh peppers are in season, they're quite inexpensive. And if you have a garden, they're easy to grow, producing a dozen or more peppers per plant. With a bounty of sweet or hot peppers available, it makes sense to freeze some to use throughout the winter. Some recipes advise blanching peppers before freezing, but this method simply chops and freezes the vegetables for an extra speedy process. Great in salads, sauces, and stews, or as part of an omelet or quiche, sweet and spicy peppers add a ton of flavor to many recipes. While the frozen peppers don't lose flavor, they won't be quite as crispy once defrosted and best for cooked recipes. However, if the lack of crispiness doesn't bother you, they're perfectly fine to use uncooked in salads and wraps. If you're freezing hot peppers, keep the oil away from your face and eyes and wear disposable gloves.
8 to 10 sweet peppers (or 20 small peppers)
Steps to Make It
Gather the ingredients.
Sort through the peppers and set aside any with mold or soft spots. You may be able to use part of these peppers immediately in a recipe but they won't freeze well.
Wash and dry the freezable healthy peppers.
Slice the peppers in half, and remove all of the seeds.
Slice the peppers into whatever size and shape works best for your needs: fat strips, skinny strips, rings, or quarters.
Rinse the peppers again. Drain and dry them thoroughly with a paper towel. The drier the peppers are, the less likely they are to suffer from freezer burn.
Spread the pepper pieces out on a baking sheet in a single layer and freeze them for at least 12 hours. This will keep the peppers from freezing together in clumps.
Transfer the frozen peppers to heavy-duty freezer bags. Remove as much air as possible from the bags before sealing them to help prevent freezer burn.
Thaw before adding to your recipe, and enjoy!
When fresh peppers are in season, they're quite inexpensive. If you have a garden, they're easy to grow, and you might get as many as a dozen peppers from each sweet pepper plant, and more from plants that produce smaller hot peppers. Given that, it makes sense to freeze some of the crops so you have peppers on hand throughout the winter.
You'll be surprised at how readily frozen, and defrosted peppers retain their flavor and even some of their crispness. It's also quite easy to freeze peppers for later use. Some experts recommend blanching peppers in boiling water before freezing them, but that's not necessary and only adds work to the process. Instead, chop and freeze peppers directly.