TIPS & TRICKS: PEPPERS - BELL & HOT

 

Peppers are among the easiest vegetables to freeze because they require almost no preparation. No blanching, boiling, or complicated steps, just a little chopping and they're ready for the freezer.

Bell Pepper Method:
Wash, remove the stems and seeds, then slice, dice, or cut into strips depending on how you typically use them. Spread the pieces on a baking sheet and freeze until firm before transferring to freezer bags. This keeps them from clumping together.

Hot Pepper Method:
For hot peppers, the simplest approach is often the best: freeze them whole. You can pull out one or two whenever a recipe calls for heat, and it saves your hands from handling spicy peppers more than necessary. If you've ever accidentally touched your face after chopping jalapeños, you'll appreciate this method.

Best Uses:
Frozen peppers work beautifully in cooked dishes such as fajitas, stir-fries, soups, sauces, omelets, and chili. Like most frozen vegetables, they soften after thawing, so they're not ideal for fresh veggie trays or salads.

Freezer Life:
For the best flavor and quality, use within 8 to 10 months.

Pro Tip:
Freeze a mix of diced bell peppers and onions together. Having a ready-made soup, chili, and casserole starter waiting in the freezer can make weeknight cooking significantly easier.