Freezing Red Peppers

Freezing Red Peppers via farmgirlgourmet.com

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.  🙂

Freezing Red Peppers via farmgirlgourmet.com

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.

Freezing Red Peppers via farmgirlgourmet.com

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.

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24 Comments

  • Reply
    amy blair
    May 22, 2015 at 9:39 am

    so you leave the skin on the red pepper? I have always been told to scald it off. However, when I eat them I leave it on. When I cook with them I do blister it off. But, when freezing leave the skin on? Just asking. I love to can and preserve. thank you for the info about the nub inside the pepper, or any vegetable/fruit, that was nice to know.

  • Reply
    September Larson
    September 5, 2014 at 2:35 pm

    Thanks for your blog and visitors comments. Will be freezing peppers this afternoon!

  • Reply
    Deb T
    September 11, 2013 at 10:08 pm

    Curious why to use parchment over the cookie sheet for the peppers? Is it a chemical reaction to the aluminum / metal?

    • Reply
      FarmgirlGourmet
      September 16, 2013 at 7:21 am

      parchement prevents them from sticking to the pan. As they freeze they will stick a little.

  • Reply
    Lisa Eirene (@LisaEirene)
    January 15, 2013 at 12:22 pm

    What a great idea for stir-fries! I hate buying that package of frozen veggies. It’s never as good as you think it will be!

    • Reply
      FarmgirlGourmet
      January 15, 2013 at 2:10 pm

      I’m with you Lisa. I hate buying frozen veggies, especially when you can do them this way.

  • Reply
    Katie
    January 12, 2013 at 8:32 am

    Great tip! I’m all about freezing and saving as much food before it goes bad!

  • Reply
    Erika @ The Hopeless Housewife
    January 11, 2013 at 6:52 pm

    Great idea! It’s always a good idea to have red peppers on hand.

  • Reply
    Milisa Armstrong
    January 10, 2013 at 8:56 pm

    You are so smart! Thanks for the link love too!

  • Reply
    Robert Skinner
    January 10, 2013 at 3:56 pm

    You may want to consider a quick blanching, in boiling water or steam, to destroy the enzymes before freezing.

  • Reply
    Erin @ The Spiffy Cookie
    January 10, 2013 at 1:55 pm

    I always have to freeze my peppers! Too many recipes call for just half or a portion of them and if I don’t have another recipe lined up which uses it, it’ll go to waste! I really need to eat salads more to solve this problem.

  • Reply
    FireRunner2379
    January 10, 2013 at 12:33 pm

    I do the same thing but I roast them first!

  • Reply
    Stefanie @ Sarcastic Cooking
    January 10, 2013 at 12:33 pm

    Great info! Who knew that’s what a tiny mutant baby pepper was called!

    • Reply
      FarmgirlGourmet
      January 10, 2013 at 12:53 pm

      I know right? When I opened up the pepper I thought “I need to research what this little nugget is called”. It’s always good to learn something new. 🙂 Thanks for commenting…now lets drink VODKA! haha

  • Reply
    Marnely Rodriguez-Murray
    January 10, 2013 at 12:32 pm

    What a neat idea! I tried this with carrots – don’t. Mine were soft and ugly when I used them after freezing!

    • Reply
      Mike Chavez
      January 10, 2013 at 12:36 pm

      You might try blanching carrots first before you freeze them.

      • Reply
        FarmgirlGourmet
        January 10, 2013 at 1:03 pm

        You’re right Mike! Such a smarty farty you are. 😉

    • Reply
      FarmgirlGourmet
      January 10, 2013 at 1:03 pm

      Blanching does help, but I prefer to not freeze carrots either. I will dehydrate them to reconstitute in soups or chilis rather than freeze.

  • Reply
    Lauren @ muchadoaboutsomethin.blogspot.com
    January 10, 2013 at 12:31 pm

    Interesting! We usually eat our peppers as soon as the land in the fridge. I’ll have to start stocking up when they are on sale from now on and freeze them!

    • Reply
      FarmgirlGourmet
      January 10, 2013 at 1:02 pm

      Glad to inspire you Lauren. 🙂

      • Reply
        Sherry M.
        April 28, 2014 at 2:05 pm

        What about eating raw after freezing…..will they be crunchy?

        • Reply
          FarmgirlGourmet
          May 13, 2014 at 11:38 am

          They are best used in cooking applications after being thawed. Freezing will make them not crisp any longer.

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