Freezing Red Peppers

by FarmgirlGourmet

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

amy blair May 22, 2015 - 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.

September Larson September 5, 2014 - 2:35 pm

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

Deb T September 11, 2013 - 10:08 pm

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

FarmgirlGourmet September 16, 2013 - 7:21 am

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

Lisa Eirene (@LisaEirene) January 15, 2013 - 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!

FarmgirlGourmet January 15, 2013 - 2:10 pm

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

Katie January 12, 2013 - 8:32 am

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

Erika @ The Hopeless Housewife January 11, 2013 - 6:52 pm

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

Milisa Armstrong January 10, 2013 - 8:56 pm

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

Robert Skinner January 10, 2013 - 3:56 pm

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

Erin @ The Spiffy Cookie January 10, 2013 - 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.

FarmgirlGourmet January 10, 2013 - 1:57 pm

Haha Erin. You and me both!

FireRunner2379 January 10, 2013 - 12:33 pm

I do the same thing but I roast them first!

FarmgirlGourmet January 10, 2013 - 1:00 pm

That’s a great idea!!! Thanks for sharing.

Stefanie @ Sarcastic Cooking January 10, 2013 - 12:33 pm

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

FarmgirlGourmet January 10, 2013 - 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

Marnely Rodriguez-Murray January 10, 2013 - 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!

Mike Chavez January 10, 2013 - 12:36 pm

You might try blanching carrots first before you freeze them.

FarmgirlGourmet January 10, 2013 - 1:03 pm

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

FarmgirlGourmet January 10, 2013 - 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.

Lauren @ muchadoaboutsomethin.blogspot.com January 10, 2013 - 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!

FarmgirlGourmet January 10, 2013 - 1:02 pm

Glad to inspire you Lauren. 🙂

Sherry M. April 28, 2014 - 2:05 pm

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

FarmgirlGourmet May 13, 2014 - 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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