- Wash and dry your peppers.
- Slice them in half, and remove all of the seeds. Then, slice the peppers into whatever size and shape works best for your needs (fat strips, skinny strips, rings, etc.)
- Spread the pepper pieces out on a cookie sheet in a single layer, and freeze them (this will keep your peppers from freezing together in clumps).
Then, transfer the frozen peppers to freezer bags.
To avoid freezer burn, try to use your peppers within six months of freezing. They'll keep for much longer, though, so no worries if it takes you longer to use them up.
- Peppers that are moldy or past their prime should not be used. Stick them on your compost pile instead.
- Peppers lose some of their crispness when frozen, so they're best used in cooked recipes. If the loss of crispness doesn't bother you, they're perfectly fine to use uncooked in salads and wraps.
What You Need
- A cutting board
- A cookie sheet
- Freezer bags