It is a pity to waste food. If you've bought a large quantity of peppers at a discounted price or your plants have been very productive, you can freeze what you don't eat right away to have it available later.
Steps
Part 1 of 3: Prepare the Peppers
Step 1. Choose peppers that are ripe and crunchy
Overripe ones use immediately in the kitchen.
Step 2. Rinse the surface of the peppers with fresh running water
Step 3. Cut them in half with a sharp knife
Remove the seeds and the membrane that are inside.
Step 4. Cut them into vertical strips or dice them, depending on how you prefer to use the peppers in your recipes
You can also make a part of them in each way and freeze them separately.
Part 2 of 3: Freezing the Peppers
Step 1. Find a pan that fits in your freezer
Arrange the contents of your freezer so you can place the pan on a flat surface for half an hour.
Step 2. Cover the pan with parchment paper to prevent the vegetables from sticking to the bottom
Step 3. Sprinkle the strips or diced bell pepper
Make sure they are not piled together. Each piece of pepper will need air to circulate all around it.
Step 4. Quickly freeze the peppers by placing them in the freezer
Your freezer should be 0 degrees or below.
Step 5. Leave the peppers in the freezer for 30 minutes or an hour
When you remove them, check that they have frozen individually.
Part 3 of 3: Storing Frozen Peppers
Step 1. Lift the peppers off the parchment paper with a spoon or flat spatula
Step 2. Place the peppers in small freezing bags, about 90g to 175g at a time
Step 3. Remove all the air from the freezer bag and close it tightly
If you close it with a vacuum sealer, the peppers will keep even fresher.
