How to Freeze Chopped Bell Peppers
During the summertime I like to freeze bell peppers for later use. I will prepare a few packages of them in 1 cup portions and use them throughout the winter when I make omelets, scrambled eggs, breakfast casseroles, soups, stews, quiches, stir-fry’s, cheesesteak sandwiches, tossed into a pot of chili, etc.
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If you’re looking to freeze WHOLE BELL PEPPERS you can check out my previous post on how to do that. It’s a really simple process!
When it comes to freezing chopped bell peppers you always want to start out with good quality peppers that are free of disease. They need to be ripe, but not overly-ripe. Wash them thoroughly. Cut off the stem. Rinse out the seeds & membranes and then chop into small pieces.
Line a plate with one or two paper towels. Place your chopped pieces onto the plate. Use another paper towel to blot-off excess moisture and water. You want them to be dry. Lay all of your pieces in a single layer onto a glass baking sheet or in a glass baking dish. Place dish in the freezer for 1 hour.
Remove from freezer and pour your frozen pieces into a measuring cup. I like to freeze mine in 1 cup portions but you could certainly freeze them according to your own needs. After measuring them out pour them into a freezer bag. Purge out all of the air. Label bags and place into the freezer.
I personally find that blotting off the moisture and freezing them on a baking sheet helps to prevent freezer burn and keeps the pieces from sticking together in large clumps. Make sure you purge out the air as best that you can. I don’t use plastic containers for them as it takes up too much space in my freezer and I can’t purge out air which causes freezer burn.
If I only need a 1/2 cup for my recipe then I can easily remove that amount from my bag and place the rest back into the freezer. Just change your label to reflect that. You can thaw them out overnight in your refrigerator or thaw on the counter-top for an hour. A great way to preserve those bell peppers for wintertime use!
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