How Do You Freeze Fresh Green Peppers?

Updated on March 27, 2018
angela_michelle profile image

Angela, though not a natural green thumb, has studied gardening in order to better care for her yard.

Green Peppers are rich in nutrients.
Green Peppers are rich in nutrients. | Source

Green Pepper: A Fruit?

Green peppers are actually fruits, despite being often misidentified as a vegetable, much like that of tomatoes and zucchini.

Peppers, in general, are either sweet or hot. Green peppers have a stronger flavor than their red, yellow, or orange counterparts and tend to be slightly more bitter.

Peppers are green from the moment they grow; therefore, you want to wait until they grow to be about as long as the palm of your hand before you pick them. They also are generally a nice, rich dark-green color and shiny when they are ripe. Although they often will taste good if you pick them before they reach their full potential, wait a few days and you will get much more fruit by waiting.

Once picked, they will stay fresh in your fridge for 3-4 days without losing much of their flavor or crispness. If you need to keep them longer, it is a good idea to freeze them. They will stay nice and frozen for a year and a half.

Green Peppers Preservation Recipe Rating

5 stars from 3 ratings of Green Bell Peppers

Cook Time

Prep time: 15 min
Cook time: 3 min
Ready in: 18 min
Yields: Serving size: one pepper or one cup sliced

Approximate Nutrition of a Green Pepper

Nutrition Facts
Serving size: 1 Bell Pepper
Calories 33
Calories from Fat0
% Daily Value *
Fat 0 g
Saturated fat 0 g
Unsaturated fat 0 g
Carbohydrates 8 g3%
Sugar 4 g
Fiber 3 g12%
Protein 2 g4%
Cholesterol 0 mg
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

Supplies

  • Lots and lots of fresh grown peppers
  • 1 Knife
  • 1 Cutting Board
  • 1 Pot, full of water
  • 1 Bowl, full of water and ice
  • 1 Timer, set at three minutes
  • 1 Slotted spoon
  • Several Freezer Bags

How Do I Freeze Fresh Green Peppers?

  1. First, wash freshly picked green peppers. They are best when they are shiny, crisp, and a dark green. If you are picking them out of your garden, make sure they have grown longer than the palm of your hand.
  2. Cut the stem out and scrape the seeds.
  3. Rinse and cut into long slices.
  4. Bring a large pot of water to a rolling boil for at least one minute.
  5. Once the water has been boiling for a minute, place chopped peppers into the boiling water for three minutes.
  6. Take out with a slotted spoon and place them in a bowl of ice cold water for an additional three minutes.
  7. Remove peppers from ice cold water and pat dry.
  8. You can begin another batch in the same water. The water can be used several times before it needs to be changed.
  9. Place dried peppers in a ziplock or vacuum sealed freezer bag. If you choose a ziplock freezer bag, try to get as much air out as possible.
  10. Close tightly, date, and keep frozen for up to a year and a half.
  11. Once ready to eat; thaw, prepare, and enjoy!
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First, boil green peppers for three minutes.Then, place them in ice cold water for three minutes. Towel dry and place into a freezer bag. Seal tight and store for up to a year and a half.
First, boil green peppers for three minutes.
First, boil green peppers for three minutes. | Source
Then, place them in ice cold water for three minutes.
Then, place them in ice cold water for three minutes. | Source
Towel dry and place into a freezer bag. Seal tight and store for up to a year and a half.
Towel dry and place into a freezer bag. Seal tight and store for up to a year and a half. | Source

Benefits of Eating Fresh Green Peppers

Green peppers contain a lot of great nutrients that our bodies need. Here is a comprehensive list of those vitamins and what they will do for your body.

  • Vitamins A - Green peppers contain vitamin A, which is a great anti-aging vitamin that helps keep your skin nice and glowing.
  • Vitamin B6 - Bell peppers contain 17 percent of the daily requirement of vitamin B6, which is extremely important for fighting infections. Although important for men, vitamin B6 is especially important for women. It reportedly regulates estrogen and progesterone, keeping the hormone levels balanced.
  • Vitamin C - One serving of green peppers contains twice the required daily amount of vitamin C. This is great for boosting your immune system, which can help prevent colds and flus. Vitamin C can also speed up the healing of minor injuries that occur in everyday life, including torn muscles. This nutrient is also the building block for your musculoskeletal system, which makes this vitamin a must for those who work out.
  • Vitamin K - 14 percent of your daily need of this mineral is found in green peppers, which is great for assisting in your body's ability to clot blood.
  • Lutein and zeaxanthin antioxidants - These antioxidants have great anti-inflammatory properties that purportedly help reduce disease- or infection-related inflammation.
  • Maganese - 9 percent of daily requirement of maganese, as well as 7 percent of potassium, is found in the green pepper. These nutrients are necessary for proper muscular functioning and healthy glucose levels.
  • Omega 3 and 6 Fatty Acids - Omega fatty acids are very important in heart health and preventing strokes and heart disease.
  • Fiber - All peppers are great sources of fiber in your diet that helps you maintain a healthy weight, as well as regulates your bowel health.
  • Beta carotene, lutein, thiamine, riboflavin, folate, choline, niacine, pantotehnic acid - These nutrients are all provided in the green pepper. When combined, they can help give your skin a glow, improve your eyesight, protect your organs against disease and cancer, as well as encourage great brain and heart functioning.
  • Iron, phosphorus, calcium, zinc, magnesium, copper, and fluoride - These minerals in conjunction help balance the PH in your body, strengthens your bones and teeth, regulates your heart beat, and transports oxygen-rich blood throughout your body. These are also important in the firing of your nerve synapses, which are necesary for your brain to communicate with your body.

Green peppers are an often-overlooked fruit that can easily be added to your daily diet. They contain so many wonderful nutrients.

Sources

  • “How to Videos, Articles & More - Discover the Expert in You.” EHow, Leaf Group, www.ehow.com/facts_5242866_green-pepper-nutrition-information.html#ixzz26TEV3xC4.
  • “World Community Cookbooks.” Mennonite Central Committee U.S., Mennonite Central Committee U.S., 4 Aug. 2014, www.worldcommunitycookbook.org/season/guide/peppers.html.

Questions & Answers

    © 2012 Angela Michelle Schultz

    Comments

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      • lex123 profile image

        lex123 3 years ago

        When I was looking for information about green capsicum I reached your hub, and was very happy to know about the method of storing them in the fridge. I love green peppers and we call them capsicum Thanks for this.

      • angela_michelle profile image
        Author

        Angela Michelle Schultz 5 years ago from United States

        You can actually freeze all peppers the same way.

        Thank you remaniki... I love green peppers as well!

      • Wesman Todd Shaw profile image

        Wesman Todd Shaw 5 years ago from Kaufman, Texas

        Are we talking "Bell peppers" here?

        I definitely chop and freeze bell, jalapeno, and banana peppers that we grow here - of course fresh is best, but frozen peppers keep a good long time, and pickling those peppers works well too!

      • remaniki profile image

        Rema T V 5 years ago from Chennai, India

        Hi Angela,

        This is a simple method to use green peppers long after their season is over. Here we only buy it from supermarkets, so this is a great idea.

        I love green peppers both for their taste and their nutritive value.

        Thanks. Sharing it across. Cheers, Rema.

      • angela_michelle profile image
        Author

        Angela Michelle Schultz 5 years ago from United States

        I unfortunately cannot get my husband to eat stuffed peppers. Sigh, but I love them. We actually only plant three plants, and we get a fair amount from it. We're not huge green pepper fans, so a few goes along way for us. We only use two at most at a time...

      • Janis Goad profile image

        Janis Goad 5 years ago

        I would love to have enough peppers from my garden to freeze, but i don't have good results on the production end!! Maybe they don't get enough water. I love red peppers, more than green.

        I may have to resort to buying them and freezing. I do like stuffed peppers.

        Thanks for the advice!!

      • Sharyn's Slant profile image

        Sharon Smith 5 years ago from Northeast Ohio USA

        I really enjoyed reading all the great info about green peppers. I still have some coming in the garden and am going to freeze them to pull out whenever for chili and others recipes.

      • angela_michelle profile image
        Author

        Angela Michelle Schultz 5 years ago from United States

        Thank you everyone for your thoughts!

      • GoodLady profile image

        Penelope Hart 5 years ago from Rome, Italy

        Delightful hub. We do still have green peppers at the local fruit and veg store, so I will follow your instructions thank you! I like a nicely grown pepper in the winter occasionally (when only greenhouse imported ones are available) Pinning this because i like it a lot.

      • carol7777 profile image

        carol stanley 5 years ago from Arizona

        Great hub and I love to find new ways to make things last. Especially when buying on sale and can't eat whatever it is up in one sitting. If you could find a way to freeze watermelon that would be perfect. Voted UP

      • hirundine profile image

        hirundine 5 years ago from Nelson, B.C. Canada

        Hi anglea_michelle,

        I usually freeze my peppers, straight from the vine. Either sweet of hot. Onto a tray until frozen. Then into a ziplock bag and stored. I use them straight from the freezer. They slice easily, with a good knife, when frozen. Whip out the core and slice.

        Generally, I make tomato sauce for pasta, etc. For freezing after sauce is made. So a lot of the peppers are in that. Into a ziplock, on a tray in the freezer until frozen. Then the bags store more compactly than containers. They also pop out of the bags better, when thawing to use.

        My pepper growing season is short. So I always overwinter a pepper plant or two, in the house. By the time February spins around, they are in full bloom again.

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