Fresh bell peppers are so easy to freeze. Once thawed, they’ll still be crisp and tasty enough to be used raw or in cooked dishes. Just follow these simple steps:
• Wash peppers.
• Slice or chop the peppers, being sure to remove all seeds and membranes.
• Spread sliced peppers in a single layer on a cookie tray and place in freezer until frozen (this takes about an hour.)
• Transfer the frozen peppers to airtight containers or heavy-duty freezer bags and return to freezer.
• Use frozen peppers within 12 months for best quality.<< Back to Shelf Talk main page