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What is the best way to freeze fresh bell peppers?

According to the University of Nebraska-Lincoln Extension, when freezing bell peppers:

  1. Select crisp, tender peppers.
  2. Wash.
  3. Cut out stems and cut peppers in half.
  4. Remove seeds and membrane — save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.
  5. Cut peppers into strips, dice or slice, depending on how you plan to use them.
  6. Freeze peppers in a single layer on a cookie sheet with sides, about an hour or longer until frozen. This method is often referred to as “tray freezing.”
  7. Transfer to a “freezer” bag when frozen, excluding as much air as possible from the bag. The peppers will remain separated for ease of use in measuring out for recipes.
  8. Pour out the amount of frozen peppers needed, reseal the bag and return to the freezer.

As a general rule, frozen fruits and vegetables should be used with in 6 months. Visit our Fruit & Vegetable Nutrition Database for your selection and storage questions for almost 200+ varieties!

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