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How to Freeze Bell Peppers

This is a fantastic way to freeze any amount of bell peppers whether you have one extra that you can't use right now or an entire bumper crop in your garden. You'll be done in no time at all!

Prep Time
5 mins
Freeze Time
2 hrs
Total Time
2 hrs 5 mins
Servings: 10 Servings
Calories: 14 kcal
Cuisine: American

Ingredients

  • 1 lb bell pepper you can use any amount of bell peppers for this recipe

Instructions

    Cup of Yum
  1. Rinse the peppers well and allow to dry.
  2. Remove the tops, cut in half and remove the seeds and ribs. Cut the peppers into equal sized small pieces. About 1" each.
  3. Spread out onto a baking sheet
  4. Place into the freezer and allow to stay there for at least 2 hours
  5. Remove from freezer and place in zip lock FREEZER bags. Squeeze out as much air as you can before sealing. Label the bag with sharpie marker.
  6. Place back in the freezer and you can use as much as you need from the container for 6 months - 1 year.

Notes

  • PRO TIP:  Put as many of the frozen pieces as you want in a large gallon size zip lock bag and just use the amount you need each time, reseal the bag and save it for later. 
  • This recipe will work for ANY amount of peppers you want to freeze. 
  • The most important instruction is to spread the peppers out so that they have enough space between them that they won't stick together. 
  • Best uses for these peppers will be stir fry, baking, and casseroles. 

Nutrition Information

Calories 14kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 2mg (0%) Potassium 96mg (3%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 1420IU (28%) Vitamin C 58mg (64%) Calcium 3mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 10Servings

Amount Per Serving

Calories 14

% Daily Value*

Calories 14kcal 1%
Carbohydrates 3g 1%
Protein 1g 2%
Fat 1g 2%
Saturated Fat 1g 5%
Sodium 2mg 0%
Potassium 96mg 2%
Fiber 1g 4%
Sugar 2g 4%
Vitamin A 1420IU 28%
Vitamin C 58mg 64%
Calcium 3mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.