Whether it’s the bounty from your own garden or a sale you can’t pass up at the grocery store, freezing peppers is easy to do and makes for a quick no fuss addition to your weeknight meal prep. This technique works for all colors of peppers. Red just happens to be my favorite color.
What is it called? Sometimes you get a pepper that seems to be prego with another tiny pepper. That little pepper inside a bigger pepper is called an “internal proliferation.” Its form can vary from irregular and contorted to near-perfect.
A pepper growing inside a pepper is a type of parthenocarpy, which is the formation of fruits without fertilization or the formation of seeds. No one is sure what causes them.
Food for thought…right? Now you know what it’s called.
Back to the peppers. Cut the peppers how you would normally use them if you were chopping up a fresh pepper for a recipe. Place them on a parchment lined rimmed baking sheet and pop in the freezer for 2 hours or so. Then add them to a zip top bag and put them back in the freezer.
Use the frozen peppers to make stir-fries or dice them while still frozen and add to soups and chilis.