According to the University of Nebraska-Lincoln Extension, when freezing bell peppers:
- Select crisp, tender peppers.
- Cut out stems and cut peppers in half.
- Remove seeds and membrane — save time by using a melon baller or the tip of a spoon to scrape out seeds and membrane.
- Cut peppers into strips, dice or slice, depending on how you plan to use them.
- 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.”
- 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.
- 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!