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Sunday, June 05, 2011


Not only can you freeze bell peppers, but it takes very little effort. Frozen bell peppers are great additions to eggs, soups, stews, chili, stir fries, and of course we can’t forget sausage, peppers, and onions. I use this not only for when I mooch off of my gardening friends, but whenever I see peppers on the clearance shelf in the produce section.
Get ready, because this won’t take long.
Slice or dice the bell peppers.
Scatter the peppers on the cookie sheet. Make sure there are no clumps or they will be hard to separate later.
Freeze by placing the tray in your freezer.
Scoop into a freezer bag.
Remove as much air as possible and return to the freezer.
That’s it!
This method is often referred to as flash freezing. By freezing the peppers as separate pieces it is easy to take only what you need for a recipe in the future. You will be able to bring a little of summer’s bounty to your winter table.
Your bell peppers will retain their quality for eight months if they are stored in a deep freeze at 0°F or below.

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