Freezing Peppers


August 10, 2011 by Sara Kreidler

Peppers are a cinch to freeze for later use.  First,wash your peppers in cold water.

Then lop off the top and cut the pepper in half lengthwise.

Scrape out the seeds and the white membrane with a spoon.  Discard the top of the pepper, seeds and membranes.

Place the peppers in a freezer bag and squeeze out as much air as possible before sealing.  Toss it in the freezer and you’re done!  You can cut the peppers into smaller pieces (chunk it, dice it, slice it) if you like, but I prefer to keep them whole and decide how to cut them up when I am ready to use them.  When you thaw the peppers, they won’t have the same crunch that they did when they were fresh (of course), but they’re perfect for adding to soups, stews, chili, casseroles, marinara sauce, or stir fry.

Follow the same procedure for bell peppers.  Wash the pepper.

Cut the pepper in half lengthwise.

Remove and discard the stem, seeds and membranes.

Put it the pepper halves in a freezer bag, squeeze the air out, seal the bag and toss it in the freezer. That’s it!

4 thoughts on “Freezing Peppers

  1. […] ma vie en food cooking, canning & csa-ing Skip to content Homeabout ma vie en foodcooking indexcanning inventorycsa inventory ← Watermelon Coolers Freezing Peppers → […]

  2. […] excuse this terrible picture.  After freezing peppers, corn, broccoli and kale after work this evening, I got to the zucchini and squash and was a little […]

  3. […] 3 yellow horn peppers. […]

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