How to Freeze Peppers - Hot or Sweet
Got an abundance of peppers from your garden? Whether you have hot chiles or sweet bells, here is how to freeze peppers to enjoy all winter long.
Servings: 12 people
Calories: 18kcal
Ingredients
- 6 bell peppers or other peppers of choice
Instructions
Prepare the Peppers
- Bell Peppers: Trim out the stems, membranes and seeds of bell peppers. Peel, slice, chop, or dice depending on how you will use them.
- Jalapeño Chiles: I freeze jalapeños, Sorrento, and other thin skinned chiles whole, but you can also remove the stems, seeds, membrane, and chop into pieces before freezing. Wear gloves when working with hot peppers.
- Anaheim Chiles: To peel skins, blister the pepper by grilling or broiling until the skins crack and separate from the flesh. Remove from the peppers from heat and place in a covered glass bowl to steam. Once the peppers are cool enough to handle, remove skins, stems, seeds, and membrane. Wear gloves to prevent burning your hands.
Freeze
- Line baking sheets with parchment paper, and arrange the pieces on the trays so they are not overlapping.
- Place the baking sheets in the freezer and freeze until the peppers are solid, about 1 to 2-hours.
- Add the frozen peppers to freezer bags, remove air by sucking out with a straw, and seal the bag. Label, date, and store the frozen peppers in the freezer until you are ready to use. Use within 8-10 months.
Notes
You do not need to thaw before using. Simply remove the amount you need and cook according to your recipe.
Nutrition
Serving: 0.5pepper | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 2mg | Potassium: 124mg | Fiber: 1g | Sugar: 3g | Vitamin A: -5IU