Freeze Hot or Sweet Peppers

Fresh peppers have a long growing season that lasts until the fall, but you don't have to stop enjoying them when the weather turns cold. Peppers, both sweet and hot, can be frozen in a few easy steps, and they taste a lot better than the store-bought variety. Learn how to freeze peppers and enjoy them later in three ways: stir-fried, roasted and stuffed.

Steps

Freezing Peppers

1. Pick or buy peppers. Choose peppers at the peak of their season, usually in late summer or early fall. Look for peppers with bright colors and firm flesh. Avoid limp or bruised peppers.
2. Wash the peppers. Take care to remove all dirt, debris and traces of pesticides. Drain the peppers in the colander.
3. Cut off the tops of the peppers.
   • For sweet peppers, try to cut just around the circumference of the stem, to preserve as much of the pepper as possible.
   • If you're sensitive to the oils produced by hot peppers, wear plastic gloves or cover your hands in plastic wrap to protect them.
4. Core the peppers and remove the seeds.
   • Make sure to remove the white membranes that the seeds are attached to.
   • The seeds are the hottest part of hot peppers, so be careful when you're handling them.
   • Rinse and drain the peppers to make sure all the seeds are removed.
5. Slice, dice or chop the peppers as desired.
   • Think ahead to the meals you'll be making with the peppers when considering what shape and size to make them.
   • Consider freezing some sweet and hot peppers whole in case you want to roast or stuff them.
6. Place the prepared peppers on baking sheets.
   • Ensure that the pepper pieces aren't overlapping, or they may freeze together.
   • If you wish, you can cover the baking sheets with plastic wrap before placing them in the freezer.
7. Place the peppers in the freezer. Leave them there until they are frozen solid.
8. Remove the frozen peppers from baking sheets.
9. Place them in freezer bags or other storage containers.
10. Freeze the peppers until you're ready to use them.

Stir Frying Sweet Peppers

1. Remove cut up sweet peppers from the freezer. Take as many pepper pieces as you'd like to stir fry from the freezer bag or storage container, and replace the container in the freezer before the remaining peppers can thaw.
2. Place a wok or skillet over medium high heat. Pour a few tablespoons of olive, sesame, or canola oil into the pan.
3. Add peppers and other cut vegetables to the pan. You might want to include broccoli, onions, water chestnuts, baby corn, or any other vegetables you enjoy in a stir fry.
4. Stir fry the vegetables with tongs. Toss and stir them frequently while they cook.
5. Season the vegetables with salt and pepper. You may also want to add soy sauce, garlic and other seasonings.
6. Remove the vegetables from heat when they are cooked.
   • They should be bright with some remaining crunch. Serve over rice or serve as a side dish.

Roasting Hot Peppers

1. Preheat the oven to 400 degrees F (204 degrees C).
2. Remove some hot peppers from the freezer. Whether you use whole or chopped hot peppers, they will be excellent roasted. Return the remaining peppers to the freezer before they can thaw.
3. Place the peppers on a baking sheet. Drizzle them with olive oil and sprinkle them with salt. Use tongs to toss the peppers until they are evenly coated.
4. Place the peppers in the oven. Roast them for 10 minutes.
5. Remove the peppers from the oven and toss them. Return them to the oven for another 10 minutes.
   • If the peppers are slow to cook, turn up the heat.
   • You may also roast the peppers under the broiler.
6. Remove the peppers from the oven when they are fully roasted. They should be moist and tender, with patches of brown and black on their skin. Serve as a side dish or over a salad.

Stuffing Sweet Peppers

1. Preheat the oven to 350 degrees F (177 degrees C).
2. Remove whole sweet peppers from the freezer. Green, red or yellow peppers are great for stuffing, and each pepper serves one person. Return the remaining peppers to the freezer before they can thaw.
3. Prepare the stuffing. Create a stuffing that appeals to you and your family using a mix of ingredients.
   • Mix cooked ground beef, bread crumbs, an egg, cheddar cheese and salt and pepper for a traditional stuffed pepper taste.
   • Try a can of black beans, cooked brown rice, tomatoes, an egg, cheddar cheese and salt and pepper for a vegetarian option.
4. Stuff the peppers. Stand the peppers on a baking sheet so that their opening is facing up. Spoon equal portions of the stuffing into the peppers, filling them up to the top.
   • Top with additional bread crumbs, cheese or seasonings.
   • Place a pat of butter on the top of each pepper for added richness.
5. Place the tray of peppers in the oven.
   • Bake for 45 minutes, or until the cheese is bubbling and golden brown. The peppers should be moist and soft.

Tips

• You can use a food processor to speed chopping. Be extra careful so you do not end up with pepper mush.

Warnings

• Wash your hands with hot soapy water once your are done preparing the hot peppers.
• Use caution when cutting with a knife.
• Do not touch your face or eyes while preparing hot peppers.
• Use caution when handling hot chili peppers. Wear gloves for protection from the hot peppers.

Things You'll Need

• Bell peppers (sweet peppers)
• Hot peppers (your favorite chili pepper)
• Kitchen knife
• Cutting board
• Colander
• Baking sheets
• Freezer containers or storage bags

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• Do Once a Month Cooking
• Julienne Peppers
• Make Freezer Pickles
• Freeze Cauliflower
• Chop Onions with Only a Knife
• Freeze Bananas
• Freeze Onions

Sources and Citations

• University of Nebraska PDF document on freezing peppers

See also

• Thaw Frozen Fish
• Freeze Cauliflower And/or Broccoli
• Freeze Butternut Squash
• Freeze Celery
• Freeze Broccoli
• Freeze Dry
• Freeze Strawberries
• Freeze Cauliflower
• Freeze Cabbage
• Freeze Quiche

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What links here

• Freeze Onions
• Freeze Tomatoes