Excess vegetable products are a pity if thrown away. If you happen to buy a lot of peppers, or your pepper field is having a big harvest, freeze the excess peppers for use all year round.
Step
Part 1 of 3: Preparing the Peppers
Step 1. Choose peppers that are ripe and crunchy
Immediately use the overripe peppers in your cooking.
Step 2. Rinse the surface of the peppers in cold running water
Step 3. Cut the peppers in half using a sharp knife
Remove the seeds and membranes in the peppers.
Step 4. Cut the peppers into vertical strips or cubes, depending on how you want to use the peppers in the recipe
You can also take each serving of peppers and freeze them separately.
Part 2 of 3: Freezing Peppers
Step 1. Find a suitable pan for your freezer
Rearrange the contents of the freezer to make sure the pan has enough flat space to lay out for an hour.
Step 2. Cover the pan with parchment paper or wax paper to prevent the vegetables from sticking
Step 3. Spread the pepper pieces
Make sure each piece doesn't clump together. Each piece of pepper needs air to circulate throughout.
Step 4. Lightning-freeze the peppers by placing them in the freezer
The freezer should be 0 degrees or below.
Step 5. Leave the peppers in the freezer for 30 minutes to an hour
Check to see if the peppers are frozen when removed.
Part 3 of 3: Storing Frozen Peppers
Step 1. Remove the peppers from the parchment paper using a spoon or a flat spatula
Step 2. Pour the peppers into small freezer bags, about half to one cup (90-175 grams) for each bag
Step 3. Press all the air out of the freezer bag
Seal tightly. If you have a vacuum packaging machine, use it to keep the peppers fresher.