How to Freeze Bell Peppers

Learn how to freeze bell peppers and stock up while summer sale prices last! Having frozen bell peppers on hand makes for easy stir-fries, soups, and sauces throughout the year!  

Can You Freeze Bell Peppers? 

Bell peppers are one of the best — and easiest! — vegetables to freeze. 

Unlike green beans or sweet corn, there’s no need to blanch bell peppers before freezing them. Simply dice or slice them, then freeze! 

Bell peppers have a relatively short shelf life, so you have to eat them within a few days of buying or harvesting them. If you had a bumper crop or took advantage of sale prices at the grocery store, you need to freeze any extra peppers ASAP before they go bad.

Although bell peppers are available year-round, they’re best when frozen while in season. They’re the most flavorful in the summer and fall, and they have they crispest texture. 

This guide will walk you through how to freeze bell peppers (any color!), how to thaw frozen bell peppers, and will also share recipes that you can make using frozen bell peppers. 

When Are Bell Peppers in Season? 

Bell peppers are often thought of as a summer vegetable, but they’re actually harvested twice per year. Bell peppers are in season: 

• Summer: June and July 
• Fall: September to November 

How to Pick the Best Bell Peppers for Freezing 

When selecting fresh bell peppers for freezing, look for: 

• Brightly colored skin that’s naturally shiny 
• Firm flesh 
• No visible bruising, mold, or wrinkling 

Tip: Size isn’t necessarily an indication of ripeness! 

Tools Needed for Freezing Bell Peppers

If you plan on freezing fresh peppers, I recommend having the following tools on hand. 

• Baking tray: I recommend freezing the prepared bell peppers in a single layer on a baking sheet prior to sealing it in freezer bags. This prevents the peppers from clumping together once frozen. 
• Parchment paper: Prevents the peppers from sticking to the baking sheet during the initial freezing process. 
• Chef’s knife: Make sure your knife is sharpened before you start slicing the bell peppers. 
• Cutting board: If you have a veggie-specific cutting board, use that and not one used for cutting raw meat. 
• Small bowl: For collecting the seeds, membrands, and stems of the bell peppers as you slice and dice them. This keeps my counters clean and makes for easier cleanup later on. 
• Small spoon: Makes scooping out the seeds and white membranes easier. 
• Vacuum bags: Freezing bell peppers in vacuum bags keeps them fresher for longer and is the best method for avoiding freezer burn. 
• Zip-top freezer bags: Make sure to suck all the air out of the bag before sealing it. You can use either vacuum bags or zip-top freezer bags. 

Do You Need to Blanch Bell Peppers Before Freezing? 

Nope! Bell peppers are one of the few veggies you can simply clean, cut up, and freeze. They retain their texture well once frozen, although they do lose some of their crispness once thawed.  

However, so long as you select bell peppers that are ripe and in good condition, they’ll freeze well!  

How to Freeze Bell Peppers 

Before freezing the bell peppers, think about how you plan on using them later on. Bell peppers can be sliced or diced, so just pick whichever method you prefer. 

Note that you can freeze any color of bell pepper — red, yellow, orange, or green! 

Here’s my preferred method for freezing peppers: 

1. Wash the peppers under running tap water, then thoroughly dry with a clean kitchen towel. 
2. Slice the peppers in half, then remove the seeds and white membranes. A spoon makes quick work of this! I like to put the seeds into a bowl rather than pile them up on my countertop for easier cleanup. 
3. Dice, slice, or cut the peppers into thick strips. 
4. Spread the prepared peppers in an even layer over a parchment paper-lined baking tray. 
5. Place the tray into the freezer and freeze just until hardened, about 1 hour. 
6. Transfer the peppers to a freezer-safe container, freezer bag, or freezer vacuum bag. 
7. Label, date, and freeze for up to 6 months. 

Can You Freeze Whole Bell Peppers? 

Yes! If you plan on making stuffed peppers, freezing whole bell peppers is a good idea. 

To do so, cut off the tops, remove the seeds, then replace the tops. I recommend wrapping each pepper in plastic wrap before sealing in a freezer bag or container. 

Tip: It’s best to stuff the peppers with filling while still frozen as they hold their shape better that way.

Tips for Freezing Bell Peppers

• If freezing the peppers in a regular freezer bag, remove as much air as possible (you can suck it out with your mouth or use a straw). The less air, the less chance the peppers will develop freezer burn.
• You can freeze any color bell pepper you’d like! The process is the same no matter what. 
• I like freezing the peppers first on a tray; if you add them straight to a bag, they form a giant clump that’s hard to break up. 
• Think about how you plan on using the peppers before preparing them for freezing. If you don’t know how you’ll be using them, I recommend slicing the peppers. You can always dice them up later! 
• Only freeze whole peppers if you know you’re going to stuff them later on, otherwise you’ll be taking up unnecessary freezer space. 
• If the peppers develop freezer burn, they’ll still be safe to eat but the texture will likely be compromised. When that happens, add them to a soup or sauce that’s going to be pureed. Then you won’t notice the textural changes.  
• There’s no need to blanch peppers before freezing them. They last a long time without blanching. 

How Long Do Frozen Bell Peppers Last? 

If stored properly, frozen bell peppers will last up to 6 months.

How to Cook with Frozen Bell Peppers

While I don’t recommend substituting fresh bell peppers with frozen on, say, salads or any other raw dish, frozen bell peppers can be used interchangeably with fresh peppers in stir-fries, soups, and more! 

Add frozen bell peppers straight to whatever you’re cooking, noting that since they’re frozen they’ll momentarily lower the cooking temperature so you may need to add a few extra minutes to whatever it is you’re making.

Frozen peppers won’t be as crisp once thawed, which is why I recommend using them for cooking rather than casual snacking or in salads. 

Should You Thaw Frozen Bell Peppers Before Using? 

In general, I don’t recommend thawing frozen bell peppers. They cook quickly from frozen, and thawing them first releases moisture and also makes them soggy. 

Add the diced or sliced peppers directly to stir-fries, omelets, soups, and sauces. 

How to Thaw Frozen Bell Peppers

If you choose to thaw frozen bell peppers, the best method is to set them out on your counter (if diced or sliced). They’ll thaw in about an hour. 

Whole bell peppers are best thawed overnight in the fridge.  

Can You Freeze Other Fresh Peppers? 

Yes! Pretty much any sweet pepper can be frozen using the instructions outlined in this post. 

If freezing hot peppers, it’s best to leave them whole. Simply wash them under running water, pat dry, and seal in a freezer bag. This preserves their seeds, which is where much of their heat comes from. 

More Summer Freezing Tutorials: 

Enjoy summer green beans all year long by freezing them! This post explains How to Freeze Green Beans, how to blanch green beans for freezing, how to thaw frozen green beans, and more!  

Freezing sweet corn preserves its shelf life and means you’ll enjoy the taste of summer year-round! In this post, I’ll explain how to freeze corn both on and off the cob.  

Freezing basil minimizes food waste and ensures you always have some on hand for soups, stews, sauces, and more! This post explains how to freeze basil 4 ways, plus you’ll get access to 10+ basil recipes.

Freezing tomatoes is the perfect way to preserve them for using in soups and sauces year-round. This post will explain the best way to freeze tomatoes, whether or not they should be blanched before being frozen, and more! 

This guide explains how to freeze strawberries, plus it answers the most commonly asked questions about thawing frozen strawberries and using them in recipes.

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