Learn How to Freeze Fresh Peppers for Later Use

Man in Kitchen Slicing Peppers
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When fresh peppers are in season, they're quite inexpensive, and if you have a garden, they're easy to grow — you might get as many as a dozen peppers from each sweet pepper plant, and more from plants that produce smaller hot peppers. Given that, it makes sense to freeze some of the crop, so that you have peppers on hand through the winter.

You'll be surprised at how readily frozen and defrosted peppers retain their flavor and even some of their crispness.

It's also quite easy to freeze peppers for later use. Some experts recommend blanching peppers in boiling water before freezing them, but that's not really necessary ... and it adds work to the process. Instead, chop and freeze peppers directly.

How to Freeze Peppers

You can preserve both hot peppers and sweet peppers by freezing them. Process as many peppers at once as you can — that cuts down on the overall labor. Gather your peppers, a cutting board, a cookie sheet and freezer bags to start. Here are the steps involved:

  1. Wash and dry your peppers.
  2. Sort through the peppers and set aside any with mold or soft spots. You may be able to make use of part of these peppers immediately, but they will not freeze well.
  3. Slice the peppers in half, and remove all of the seeds. If you're processing hot peppers, take care to keep any of the oil away from your face and eyes. Wear gloves if necessary.
  4. Next, slice the peppers into whatever size and shape works best for your needs (fat strips, skinny strips, rings, etc.).
  1. If you like to make stuffed peppers, you can even freeze peppers whole. Just cut off the tops, scoop out the seeds, and put the tops back on. Keep in mind that whole peppers will take up lots of freezer space.
  2. Spread the pepper pieces out on a cookie sheet in a single layer, and freeze them (this will keep your peppers from freezing together in clumps).
  1. Then, transfer the frozen peppers to freezer bags.

More Tips for Freezing and Using Peppers

To avoid freezer burn, try to use your peppers within six months of freezing. They'll keep for much longer, though, so no worries if it takes you longer to use them up.

Peppers do lose some of their crispness when frozen, so they're best used in cooked recipes. However, if the loss of crispness doesn't bother you, they're perfectly fine to use uncooked in salads and wraps.

If you're making stuffed peppers with frozen peppers, remove them from the freezer and stuff them while they're still frozen. There's no need to thaw them out first, and in fact they'll be easier to fill this way.