How to Freeze Bell Peppers

Preserve your bumper crop of bell peppers with this easy step-by-step tutorial from farm-to-table experts.

Green bell peppers growing

Green bell peppers growing

Photo by: Shutterstock/Art789


Freezing bell peppers is easier than you think. They hold up well in the freezer and can speed up your meal prep time. Whether you have a bumper crop this season or you just score a deal at the farmers' market, you can easily freeze bell peppers with materials you already have in your kitchen.

Materials Needed

  • fresh bell peppers
  • sharp knife
  • cutting board
  • baking sheet
  • parchment paper
  • plastic storage bags

Prepare the Pepper for Freezing

This method works for any type of bell pepper. Wash and dry the bell peppers and gather your materials (Image 1). Cut the bell peppers in half and remove the pithy membrane and seeds (Image 2). Cut the bell peppers according to how you use it the most when cooking. If you make a lot of stir-fries, slice the peppers. If you use peppers in soups or stews, chop them. Or, do a mixture of both (Image 3).

Flash Freeze the Peppers

In order to store the peppers in bags without sticking together, they need to be flash-frozen first. Flash-freezing means freezing individual pieces of food separately before packing the frozen food in airtight containers. Spread the sliced or chopped peppers in a single layer on a parchment paper-lined baking sheet and place it in the freezer for one hour (Image 1). After an hour has passed, place the partially frozen peppers into a plastic storage bag. Be sure to label the bag with the contents and date (Image 2). Place the bags back in the freezer so that they can continue to freeze (Image 3).

Ready for Your Next Meal

When your recipe calls for bell peppers, take out as much as you need and leave the rest in the freezer. Frozen bell peppers will last for 6 to 12 months in the freezer, but it's better to use them within 6 months for the best flavor and texture.

Sliced frozen bell peppers in storage bags

Photo by: Debbie Wolfe

Debbie Wolfe

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