August 10, 2011 by Sara Kreidler
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.