Can you freeze bell peppers? Certainly. There are several ways but I like this quick and easy method I found on the University of Nebraska-Lincoln website. It's the same as the one I use to freeze berries so I savor summer even in the snowy winter.
I've been waiting patiently for my bell peppers to turn that gorgeous shade of red that gives color and sweetness to any recipe. Imagine my disappointment when I noticed that the plant was so weighed down with beautiful bells that a branch split. That meant I had to get in gear to save these veggies.
Tray freezing is a technique I'm already familiar with, using it for preserving blueberries, strawberries and raspberries from the farmer's market. You freeze the produce on a baking sheet in a single layer. Once frozen you put it in a freezer bag, so the individual pieces or berries don't stick together. It's better for food safety and quality.
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You can cut the peppers in strips or dice, however you'll want to prepare them for the intended dish. To avoid that messy moment when the seeds go everywhere I simply cut around the stem, down all four sides. You are left with the core and most of the seeds, just toss it out. There may be a few seeds to pick out.
I cut my peppers in strips, I can always dice them if needed when I go to use them. Place them in a single layer and let freeze. Once frozen you can pop them into freezer bags. Use within a year from freezing. Easy, huh?
Follow the pics to see how simple the tray freezing method can be.