Wondering what to do with too many bell peppers? Learn how to freeze them whole, diced, or in strips so you can store them long term. Tips for cooking frozen bell peppers so they don’t get too soggy and recipe ideas are also included.
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Got peppers? If you’re reading this post at the end of summer when you just harvested your garden peppers or picked up a lot of them at the farmers market, then your answer is probably “yes.”
Peppers are a delicious addition to SO many recipes. They can even shine as the main ingredient in a dish, like in stuffed peppers. So if you have too many on hand, don’t let them go to waste! Freeze them for later use instead.
How to Store Peppers Long Term (Diced or Strips)
The tips in this post on how to freeze bell peppers also apply to other types of peppers, including sweet and hot peppers. Refer to the instructions in this section to freeze peppers diced or in strips and the next section if you want to freeze them whole.
- Wash and dry the peppers.
- Cut them into your desired shape and size. If you will be adding frozen peppers to stir fries, soups, or other hot recipes that call for chopped peppers, dice your peppers before freezing. Cut peppers into strips if you will be using frozen peppers in fajitas or other recipes that call for strips.
- Spread them out on a baking sheet.
- Place the baking sheet in the freezer, somewhere it won’t get bumped. Flash freeze the peppers for about an hour or until they are frozen solid.
- Transfer the frozen peppers to freezer bags (I love Stasher bags) or containers. Seal completely, removing as much air as possible before closing the bags. Label the containers.
- Store the peppers in the freezer.
How to Freeze Bell Peppers Whole
If you want to freeze bell peppers for stuffed peppers, you should freeze them whole. To do this, trim off the tops of each pepper and remove the seeds. Place the whole peppers on a baking sheet, flash freeze for an hour or until frozen solid, and transfer to freezer bags. You do not need to thaw frozen whole peppers if you are using them to make stuffed peppers.
How long can you freeze bell peppers?
Bell peppers can last in the freezer for up to six months. However, I recommend using them within three months. They will taste fresher and have a better texture if used sooner rather than later.
How to Cook Frozen Bell Peppers
Frozen peppers should be added to hot dishes instead of recipes that use them raw. This is because they can get mushy when they thaw. To prevent soggy dishes, only use frozen peppers in hot recipes like soups, stir fries, casseroles, and sautéed vegetables. You should add them directly to the dish from frozen.
Here are some recipes that you can make with frozen bell peppers in place of fresh ones:
📖 Recipe
How to Freeze Bell Peppers
Equipment
- Stasher bags or other freezer-safe container
Ingredients
- 4 bell peppers
Instructions
- Wash and dry the peppers. Remove the stems and seeds.
- Cut the peppers into desired size and shape, such as diced or strips. You can also leave them whole.
- Spread the peppers out on a baking sheet.
- Place the baking sheet in the freezer, somewhere it won't get bumped. Let the peppers freeze for about an hour or until they are solid.
- Transfer the frozen peppers to freezer bags or containers. Seal tightly, label, and store in the freezer.
- Use within six months and preferably three months. Add frozen peppers directly to hot dishes like soups, stir fries, and casseroles. Do not thaw them first or use them in dishes that call for raw peppers or else they will get mushy.
Notes
- 4 medium bell peppers yield about 2 cups diced
- These instructions also apply to freezing other types of peppers, not just bell peppers!
Nutrition
Enjoy those peppers! – Lizzie
Norm G
This is confusing. I landed here because whenever we use frozen peppers in dishes like chili, they ‘melt’ into nothing and leave behind thin tough skin you can hardly chew. We have tried various ways of freezing and chopping with same results. Many sources are saying to thaw the peppers on paper towels to absorb extra moisture, then add them near the end of the cooking time. The idea is it leaves a little more “pepper” that hasn’t left behind just ‘skin’. Your comment seems to be the opposite of the advise I have been seeing on how to use frozen, chopped peppers.
Lizzie Streit, MS, RDN
Hi Norm, I’m sorry that’s been your experience. I have had luck with the techniques I recommend. You could try thawing them beforehand and blotting them dry with paper towels if you want to. It’s up to you.