How to Freeze Peppers, Both Hot & Sweet
Easily freeze peppers - both hot and sweet - to use in recipes all winter long. This quick method for freezing peppers is a great way to preserve your in season produce.
Servings: 4 -6 cups
Calories: 148kcal
Equipment
- Cutting Board
- sharp chef's knife
- large baking tray
- freezer baggies, containers, or vacuum sealer
- straw (if using baggies)
Ingredients
- 4 to 8 bell peppers or hot peppers
Instructions
- Wash peppers
- Stem, core, chop or slice the peppers. Don't forget the gloves when working with hot peppers - even mild peppers can sting.
- Spread the peppers out on a cookie sheet in an even layer, place it in the freezer and freeze until firm, about 12-24 hours.
- When the peppers are frozen, use a spoon or spatula to break them up and place the them in freezer containers or baggies (use the straw method to remove as much air as possible from baggies). Label with the contents and the date and put them in the freezer.
Notes
How to use in recipes: Remove the amount of peppers needed for a recipe and add directly to a recipe frozen. For example, you're making enchiladas and sautéing the filling in a pan - adding frozen peppers will just sauté along with other vegetables.
How to use in place off canned green chilies in recipes:
When a recipe calls for a can of mild, green chilis, use 1/3 cup of frozen Anaheim or Poblano chili peppers and add them to your recipe (I usually add them frozen). To use frozen slices for fajitas:
To serve, thaw first (or not - they will take a bit longer to cook, though) and either cook in 400 degree oven for 15-20 minutes until tender (broil a few minutes for charred spots if desired), OR cook on stovetop in large pan for 15 minutes.
When a recipe calls for a can of mild, green chilis, use 1/3 cup of frozen Anaheim or Poblano chili peppers and add them to your recipe (I usually add them frozen). To use frozen slices for fajitas:
To serve, thaw first (or not - they will take a bit longer to cook, though) and either cook in 400 degree oven for 15-20 minutes until tender (broil a few minutes for charred spots if desired), OR cook on stovetop in large pan for 15 minutes.
Nutrition
Serving: 1cup | Calories: 148kcal | Carbohydrates: 29g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 19mg | Potassium: 1004mg | Fiber: 10g | Sugar: 20g | Vitamin A: 14904IU | Vitamin C: 608mg | Calcium: 33mg | Iron: 2mg
