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Peppers are such a lovely fruit. They come in many different colors, sizes, and degrees of heat. This method of freezing peppers will work for all varieties of peppers, including bell, banana, jalapeño, shishito, cherry red, and more!

Did you know: A green pepper is just an unripe one—give it time, and it will turn red, orange, purple, yellow, or even chocolate brown!

Regular peppers are a delicious addition to a crudités platter with veggie dip; they have a distinctive crunch and a beautiful sweetness (if ripe). Stir-fried peppers and onions are phenomenal with hamburgers, hot dogs, sausages, and steaks. Many times, I use pepper to begin my soups, and they are an excellent start for a chicken or steak stir-fry.

Learn how to grow, plant, and harvest peppers.

What You Need to Freeze Peppers

When it comes to freezing your garden-fresh peppers, all you need are a few simple kitchen tools, some room in your freezer, and a bit of time. 

To freeze peppers, you will need:

• Cutting Board
• Knife
• Quart Bags or Freezer Containers

And that’s it! It truly is such an easy way to preserve this nutritious and delicious vegetable for the winter months.

How to Freeze Peppers

Begin by gathering your peppers. Sun-ripened peppers from the garden are my preference, but this method is also a wonderful way to preserve peppers purchased at the grocery store or the farmer’s market.

• Wash the peppers in cool water to remove any dirt and dry them thoroughly. I tend to wash the peppers the night before I freeze them and leave them out on a clean dish towel overnight.
• Then, remove the stems, seeds, and membranes of the pepper. This all makes excellent fodder for your compost pile.
• Cut or dice peppers to the size you want. I tend to dice my peppers, which I find to be the appropriate size for sauces and soups, but you can also freeze julienned, chopped, or minced peppers.

• I just pack the pieces right into freezer-safe zip-top bags, them laying flat so that they will stack nicely in the freezer. I tend to use a lot of peppers during the year, so I try to fill quite a few quart bags in season.
• Other people will spread the cut peppers on a baking tray so they’re not touching each other, then freeze them till firm. After, they transfer to freezer bags with all the air pressed out or to a vacuum-sealed bag. I utilize  the tray method with blueberries so they don’t freeze in globs, but find this isn’t necessary with peppers, for me. The choice is yours! (Learn more about how I freeze blueberries)

Cooking With Frozen Peppers

When it is time to use my frozen peppers, I break off the appropriate amount for my recipes and toss them directly into the pan. Most of the time, an onion or two is already there slowly frying in coconut oil (and a dash of salt) until soft. I like to wait until the oil begins to turn the color of the peppers (about 20 to 30 minutes) before continuing with my recipe. This ensures that both the onions and the peppers are soft and delicious. 

You can use frozen peppers in nearly any recipe that calls for cooked peppers (the texture will be slightly rubbery if eaten raw). One of my favorite ways to use them is the Creamy Fettuccine with Vegetables!

You Can Also Freeze Stuffed Peppers! 

Simply prepare the stuffed peppers as usual, then place them on a baking sheet prior to cooking. Place the baking sheet in the freezer. Then transfer the whole stuffed peppers to a freezer bag or container. When you are ready to eat them, place the frozen peppers in a baking dish and bake as usual, adding 30 to 45 minutes to the baking time. Enjoy!

I freeze much of my harvest! Whether you’re a gardener or just don’t want to throw away food, I find freezing to be one of the best ways to preserve my garden produce. Be sure to check out my tips for freezing Brussels sprouts.