Green peppers can be frozen raw, but if you think you want to cook them once thawed, blanching them before placing them in the freezer might be a good idea. In this article you will find many tips, recipes and useful details to learn how to freeze them in the most appropriate way.
Steps
Method 1 of 4: Prepare the Green Peppers
Step 1. Choose ripe peppers
They should be a nice green color and have a firm texture.
- Use as fresh peppers as possible. Of course, freshly picked ones from the garden would be ideal, but if you choose to buy them at the supermarket make sure they are still in top shape.
- If you can't freeze the peppers right away, keep them in the refrigerator, but don't wait more than a day.
- Do not use discolored, partially mushy or bruised peppers. Stay away from peppers that are overripe or harvested for too long.
Step 2. Wash them carefully
Rinse them under cold or lukewarm running water.
- Rub them with your hands to remove any dirt. Avoid using a vegetable brush as you may damage the thin protective membrane of the vegetables.
- Dry them with paper towels.
Step 3. Remove the seeds and cut them as desired
Normally it is good to remove at least the seeds and the stem and cut the peppers in half.
- Remove the stem with a sharp knife. Proceeding with the right attention, while removing the stem, you will be able to remove a good part of the seeds.
- Cut each pepper in half, side to side. Rinse each half under running water to remove any remaining seeds. If necessary, help yourself with the knife and remove any filaments that trap the seeds.
- Decide whether to leave the peppers cut in half or make smaller pieces. For example, you can cut the peppers into cubes, strips or rings. There is no ideal cut, only your personal tastes and needs exist once the peppers are defrosted.
Method 2 of 4: Blanch the Green Peppers
Step 1. Choose whether or not to blanch your peppers
Remember that if you blanch them, once defrosted you will need to cook them.
- If you're going to eat them raw, perhaps adding them to a salad, don't blanch them so they keep their crunchy texture and skip to the next section right away.
- If, on the other hand, you plan to cook them, blanching them will be an important part of the freezing process that will allow you to keep them for a long time. Blanching the peppers will in fact eliminate the enzymes and bacteria that can be the cause of their loss of flavor, color and nutrients over time.
Step 2. Fill a large pot with water and place it over an open flame
- Fill it with water about 2/3 of its capacity. If the water level drops significantly during the process, add more.
- Give the water time to boil before proceeding further.
Step 3. Fill a bowl with ice water
Pour some water into a bowl and then add a dozen ice cubes. The tureen must be full for about 2/3 of its capacity.
- During the process, if necessary, add more ice to keep the temperature very cold.
- Use a bowl of the same capacity as the saucepan.
Step 4. Blanch the green peppers
Immerse them in boiling water and let them cook for a short time.
- Halved peppers will need about 3 minutes to cook, while those cut into smaller pieces will be ready in a couple of minutes.
- As soon as you start blanching the peppers, start the kitchen timer.
- You can reuse boiling water for the same purpose up to 5 times.
Step 5. Immediately transfer the peppers to the ice water
After the necessary cooking time, remove the peppers from the pot with the help of a slotted spoon and immerse them in the water and ice.
- Immersion in water and ice will immediately stop cooking, drastically lowering the temperature.
- Let the peppers cool in the water for the same amount of time as when cooking in boiling water.
Step 6. Drain the peppers carefully
Transfer them to a colander and let them drain for a few minutes.
Alternatively, drain the peppers with a slotted spoon and place them on several layers of absorbent paper to dry them
Method 3 of 4: Freeze the Green Peppers
Step 1. Place the peppers on the bottom of a baking sheet
Create a single layer: the peppers should not overlap or touch each other.
- This step, if done correctly, will prevent the peppers from sticking together and will allow you, in the future, to defrost only the desired amount.
- Conversely, if the peppers during pre-freezing come into contact with each other they will stick together and it will be impossible to separate them without defrosting them.
Step 2. Pre-freeze the peppers
Place the pan in the freezer and wait until they harden.
- When it is no longer possible to slice the peppers with the knife, the pre-freezing process will be complete.
- It may take a couple of hours. The exact amount of time will depend on the size of your peppers - the smaller the pieces, the faster the pre-freezing process will be.
Step 3. Transfer the peppers to a resealable plastic food bag or plastic container
Collect them from the pan with the help of a spoon.
- Remember that if you blanched the peppers during the freezing phase they could expand, if you have decided to use a plastic container it will therefore be important to leave 1-2 cm of space between the vegetable and the lid of the container.
- Glass containers are not recommended, as they may break during freezing.
- If you are using a resealable plastic bag, remove as much air as possible before sealing it. Remember that excess air can cause cold burns.
- Use a vacuum sealer if you have one.
- Label the bag, or container, so you always know how long your peppers have been frozen.
Step 4. Store the peppers in the freezer for as long as necessary
At the appropriate time you can decide to cook them frozen or let them thaw.
- If you have frozen raw peppers, you can keep them for up to 8 months.
- If you have blanched the peppers, you can usually keep them for about 9-14 months. The type of container and the temperature of your freezer will determine the precise time frame.
Method 4 of 4: Alternative Methods
Step 1. Freeze the stuffed peppers
Stuff your halved peppers as you like, for example with a mixture of ground beef, rice and tomatoes, then freeze them for quick serving at the right time.
- In a large bowl, combine 450 g of ground beef or pork, 1 minced clove of garlic, 1 teaspoon of salt, 500 ml of tomato paste, 250 g of chopped onion, 500 g of diced mozzarella and 500 g g of cooked rice.
- Blanch 6-8 green peppers. Remove the stems and seeds and cook them in boiling water for 3 minutes.
- Stuff the peppers. Use the same amount of filling for each pepper.
- Place the stuffed peppers on a baking sheet and place them in the freezer for several hours until they are very hard.
- Wrap each pepper in cling film and then arrange them in a plastic container before returning them to the freezer.
- At the appropriate time, discard the peppers, let them partially defrost and cook them in the oven at 200 ° C for 30-45 minutes.
Step 2. Make a pepper cream
Roast the peppers and then turn them into a ready-to-use puree.
- Wash the peppers and remove the seeds.
- Sprinkle them with extra virgin olive oil and then bake them in the oven at 220 ° C for about 50-60 minutes.
- Let them cool partially and then turn them into a cream using a blender or food processor.
- Line a baking sheet with parchment paper and pour spoonfuls of pepper cream onto the paper.
- Place the pan in the freezer for a couple of hours or until the puree has hardened.
- Using a spatula, remove the frozen cream from the pan. Transfer it to a resealable plastic food bag or plastic container.
- Put it in the freezer; it will keep for up to 12 months.
- When the time comes, add your pepper puree to a soup, stew, sauce, or other recipe of your choice. Your dish will be enriched with an excellent aroma of roasted peppers.
