How to Freeze Peppers

How to freeze peppers

The Spruce / Cara Cormack

  • Total: 15 mins
  • Prep: 15 mins
  • Cook: 0 mins
  • Freezing: 12 hrs
  • Servings: 16 to 20 servings
  • Yields: 8 to 10 peppers

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.

Ingredients

  • 8 to 10 sweet peppers (or 20 small peppers)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. Wash and dry the freezable healthy peppers.

  4. Slice the peppers in half, and remove all of the seeds.

  5. Slice the peppers into whatever size and shape works best for your needs: fat strips, skinny strips, rings, or quarters.

  6. 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.

  7. 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.

  8. 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.

  9. Thaw before adding to your recipe, and enjoy!

Recipe Variation

  • To freeze whole peppers, cut off the tops, scoop out the seeds, and put the tops back on. These make good stuffed peppers, though it's easier to add the stuffing while they're still frozen.

Tips

  • Though they can be kept for much longer, try to use frozen peppers within six months to avoid freezer burn.
  • When storing the peppers in the freezer of your refrigerator, keep them in the back where it is the coldest.