Enjoying the vibrant flavor of peppers when they are ripe is one of the most enjoyable parts of summer. Freezing bell peppers is an efficient way to preserve their taste and freshness. This guide will cover everything you need to know to properly freeze peppers so that you can enjoy them throughout the year.

Assorted colors of bell peppers on a marble surface.
Photo credit: Pexels.
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

The best ways to freeze bell peppers

Freezing peppers is a relatively easy, quick and straightforward process. Follow these steps for the best results, and you’ll have a stash of peppers ready for any recipe. It’s great for a an overabundant summer garden, or when you just can’t use up everything you bought from the store. Fresh peppers will last about 5 days in the refrigerator but beyond that, you’ll probably want to freeze them to maintain freshness.

Whether you enjoy meal prepping or need tog et quick and healthy meals on the table quickly during the week, having a stash of frozen peppers on hand is a lifesaver.

Method 1: Freezing peppers whole or in pieces

This method is the most popular and allows you to freeze peppers either whole or cut into pieces, depending on how you plan to use them later.

Step 1: Start by washing and thoroughly drying the peppers.

Step 2: Remove the stems, seeds and inner membranes if desired. You can freeze them whole or slice them into strips, rings or pieces. We have a guide on how to cut bell peppers for the easiest methods if you need assistance.

Step 3: Spread the pepper pieces on a baking sheet in a single layer and freeze until solid. This prevents them from clumping together.

Step 4: Once frozen, transfer the peppers to freezer-safe bags or containers. Remove as much air as possible before sealing to prevent freezer burn.

Method 2: Freezing cooked peppers

If you prefer to have pre-cooked peppers ready to go, this method involves cooking them before freezing.

Step 1: Cook the peppers by sautéing or roasting them until they reach your desired level of doneness. This will take five to 10 minutes for sautéed peppers. Roasted vegetables take about 30 minutes. This method is great for prepping ahead to make roasted red pepper dip.

Step 2: Allow the cooked peppers to cool completely.

Step 3: Transfer the cooled peppers to freezer-safe plastic or reusable silicone bags. Remove the excess air from the bags, seal them tightly and freeze them.

A red bell pepper, a yellow bell pepper, and a green bell pepper are lined up horizontally on a bright orange background, offering inspiration for learning how to freeze peppers effectively.
Photo credit: Pexels.

Method 3: Blanching peppers

While blanching is a common practice for preserving certain vegetables before freezing like cabbage, corn or green beans, it is not frequently done with peppers. Most people prefer to freeze peppers raw because they retain their texture, flavor and nutritional value quite well without the need for blanching. However, blanching is still an option if you want to take an extra step to retain the bright color in bell peppers.

If you decide to blanch your peppers before freezing, follow these instructions:

Step 1: Start by preparing an ice bath. Fill a large bowl with cold water and plenty of ice cubes. 

Step 2: Bring a large pot of water to a rolling boil. Meanwhile, wash the peppers thoroughly and remove the stems, seeds and inner membranes. Cut the peppers into slices, rings or pieces, depending on how you plan to use them later.

Step 3: Place the pepper pieces into the boiling water. Blanch the peppers for about two to three minutes. It’s important not to overcook them; you want them to be slightly softened but not fully cooked. If you overcook the peppers, their color will dull.

Step 4: Immediately transfer the blanched peppers to the ice bath to cool rapidly. Leave them in the ice water until they are cooled completely.

Step 5: Drain the peppers well and pat them dry. Spread them out on a baking sheet in a single layer and freeze until solid. Once frozen, transfer the peppers to freezer-safe bags or containers, removing as much air as possible before sealing.

Reheating and serving frozen peppers

The best way to reheat frozen peppers depends on how they were prepared and your intended use.

Whole or sliced peppers

Frozen peppers can be used straight from the freezer, or you can thaw them in the refrigerator overnight. If using from frozen, add them directly to dishes like stir-fries, such as a vegetable yaki udon, spicy udon noodles, casseroles or a simple pasta dish, like this aglio olio e peperoncino, allowing enough time for them to heat through.

“I use frozen peppers in soups, casseroles and even stir-fry recipes. The convenience of using frozen peppers cuts down on prep time and helps you get dinner on the table quicker. And it’s so easy to freeze them yourself!”

— Lucy, Southern Food and Fun

Cooked peppers

For cooked peppers, thaw them either in the microwave on the defrost setting or in the refrigerator overnight. You can also use a bowl of cold water to speed up the process by submerging the sealed bag of peppers until thawed. These peppers are perfect for recipes like fajitas, quesadillas or as toppings for pizza. 

Feel free to add the peppers to the dishes while they’re still frozen, too. This option is best for items like soups, stews and sauces. 

“We grow red, green and orange peppers in pots and in our garden, and I freeze them to use later in Mexican dishes and on pizzas. I slice some peppers and dice others, flash-freeze them on a pan and then into freezer bags so I can grab them as needed.” 

— Sarita Harbour, Recipes From Leftovers

For added flavor, be sure to use plenty of herbs and spices in dishes using frozen vegetables. Popular choices include cilantro, basil and paprika. 

Different color bell peppers cut in a variety of ways on a white marble surface.

Blanched peppers

You can thaw blanched peppers overnight in the refrigerator or in a bowl of cold water by submerging the sealed bag of peppers until they’re fully defrosted. While blanched peppers won’t retain their original crispness after defrosting, they have a pleasant, tender texture that’s perfect for cooked dishes like pasta sauces, soups and stews like this veggie-packed ciambotta recipe.

How long do bell peppers last in the freezer?

According to the Food Keeper app run by foodsafety.gov, fresh bell peppers will last 6-8 months from the date they’re frozen.

Do frozen peppers maintain their crispness?

Unfortunately, they do not. Even if you freeze peppers raw and whole, once thawed, their texture softens. This doesn’t mean they’re not great for certain recipes, you just have to know what to expect. Don’t plan on using frozen peppers for a crudité platter, but they’re a wonderful convenience for soups, stews, casseroles, stir fries and any other cooked use.

Can you freeze other types of peppers?

Yes, these freezing methods can be applied to many other types of peppers beyond the sweet bell pepper such as poblano peppers, cubanelle peppers, jalapeños and many other hot pepper varieties.

A skillet full of vegetables and beef on a wooden table.
Ground Beef Stir Fry.

Freezing peppers is a practical way to extend their life and ensure you have them available throughout the year. Whether you freeze them raw, cooked or blanched, each method is appropriate for different uses.

By following these freezing techniques, you can enjoy peppers in a variety of dishes year-round, preserving their fresh flavor. Choose the method that best suits your cooking style and the dishes you plan to make. From a colorful stir-fry addition to a pop of flavor in a comforting stew, the addition of frozen peppers makes meal prep so much easier.

This article originally appeared on Food Drink Life.

Gen La Rocca, a woman with blonde hair in a braid, stands indoors in front of white cabinets, wearing a blue sweater and a yellow apron, smiling at the camera.
Gen La Rocca

Gen is a professional chef, writer and editor living in Southern California. She is the owner and recipe creator behind Two Cloves Kitchen, a food site featuring contemporary, California-inspired recipes. She has edited over 20 novels, short stories and essays for publication.

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *