Preserving Without Canning: Freezing Bell Peppers

freezing bell peppers

Last year we froze a bunch of bell peppers, and I’m here to report, one year later, that it was pretty much the best thing ever. Freezing is so much less effort than canning, and it was great to have organic, pre-cut, non-$4.99 (the off season organic price, um heck no am I paying that) bell peppers ready to toss into soups, spaghetti sauces, omelets, or whatever.

You don’t have to grow your own bell peppers to participate in preserving them for the winter- you just have to stock up at the grocery store or Farmer’s Market when they reach the lowest price of the season. Then you’re a mere few hours from having bell peppers for the rest of the year. It’s ridiculously easy.

Step 1: Wash bell peppers.

Step 2: Cut up as normal- remove seeds and either slice or chop. (Here’s my little cheapie serrated knife I love).

Step 3: Spread  flat onto a cookie sheet and stick in the freezer for 30 to 40 minutes to flash freeze. The flash freeze prevents the peppers from freezing into one massive ice-pepper clump, so when you are ready to use them you can get out the quantity you need. (Please excuse my stained cookie sheet- it’s my sweet potato pan).

Step 4: Dump frozen pepper pieces into a Ziploc or vacuum seal bag and freeze. You can also use freezer-safe mason jars– they work great!

bell pepper Collage

That’s it! When I’m ready to use them, I just dump them into the pot or pan frozen and they thaw right out and can be sautéed along with other fresh veggies. If I’m concerned about water in my pan, I dump the peppers into a bowl of warm water, then place them on a towel to soak up as much moisture as I can before cooking. They are soggy when thawed, so I wouldn’t plan to use them anywhere you’d prefer crunchy peppers (such as a veggie platter), but they’re fine if you are sautéing or making soups or sauces.

You can follow this same method for freezing berries if you go pick a bunch when they’re in season. 

Have you frozen peppers or berries before? Is this the method you followed? What else do you freeze?


Preserving Without Canning: Freezing Bell Peppers

This post is shared at: Frugal Days, Sustainable Ways #78 and Unprocessed Fridays #9 over at Girl Meets Nourishment.

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  1. Have you tried stuffing your peppers with a meat, cooked rice, mozzarella cheese, spaghetti sauce mixture? Pop two stuffed peppers in a freezer bag, freeze them and you have a frozen homemade “TV dinner ” any time during the winter. Love it:)

    • Great idea Tammy! Thanks! (I love stuffed peppers, but never thought of having them ready to go in the freezer.)

    • I do that Tammy, however I also bag up two portions of seasoned tomato sauce (made from fresh tomatoes), then when I heat them I have a delicious sauce ready to go.


  2. Mona Fields says:

    Lots of things don’t need blanched… just frozen and transferred to containers. Blueberries, Blackberries, Onions, Green Beans, etc… our grandmothers worked far too hard than need be because of Old Wives Tales. Now we have the Internet to determine the easiest and proper way to do things. HOOOORAYYYY!!!

  3. I freeze fruit all the time like you do peppers. Bananas, papaya, pineapple, and strawberries are my favorite. Always have instant smoothie or banana ice cream!


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