Prep 5 mins
Cook 0 mins
I use a lot of bell peppers when I cook, and I like to use all different colors, but those yellow and orange babies get mighty pricey where I live, so when they go on sale I buy up a few of every color and they're right at my fingertips whenever I need them! (These are for use in cooking, not for fresh eating).
- Clean peppers, removing membrane and seeds; wash and pat dry.
- Rough chop. (You can chop to whatever size you need when you use them.).
- Place in zip top bag, removing as much air as possible, or vacuum pack.
- Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Thank you for posting. I cut some peppers in half to use for stuffed peppers, some in long strips for use in stir fry recipes. I placed the cut up peppers on a cookie sheet, then when they were frozen, placed them in freezer bags. They do not stick together when frozen in this manner. Thanks again for this great idea.
We flash freeze on cookie sheet first too. Love to always have them on hand!
This is the way I do my peppers also, except, I lay them flat on a cookie sheet and freeze them like that first for an hour or so. Then I place them in plastic bags. I freeze them flat, so that they don't stick together when you place in the bag. (Much easier to take the amount you want out of bag later.) I also make a bag of peppers with onions, freezing the same way.