Have you picked a lot at the weekly market or does your garden produce more peppers than you can eat? Then the question quickly arises: how can you preserve the crunchy vegetables before they become soft? Peppers only stay fresh in the fridge for a few days – but with a little preparation, you can use them for much longer. Freezing peppers is particularly practical as a simple storage solution.
Freeze peppers: Step by step
Peppers are great for freezing – especially if you want to freeze them later. cooked dishes you want to use. Wash the peppers thoroughly and remove the stems, seeds and white inner skins, as these can become bitter or soft when defrosted.
Cut the peppers into strips, cubes or ringsdepending on how you want to use them later. Pre-freezing is recommended to prevent the pieces from sticking together: Spread the sliced peppers on a baking tray and freeze them for about an hour. Then wrap it up airtight – it will keep for up to ten months in the freezer.
Tips for freezing peppers
Think about how you want to use the peppers before you freeze them. Cut into small pieces, they are perfect for stews, stir-fries or sauceswhile larger pieces are ideal for stuffed peppers or casseroles.
For particularly colorful and aromatic results, you can briefly roast the peppers. blanchTo do this, place them in boiling water for a few seconds and then quench them in ice water. This preserves the color, texture and most of the vitamins. Make sure they are frozen dry to prevent the formation of ice crystals.
Nutrients during freezing
Bell peppers are rich in Vitamin C, beta-carotene and antioxidantswhich are largely preserved during freezing. Only a small proportion of the sensitive vitamins can be lost through freezing.
Many other vegetables such as broccoli, peas or zucchini are ideal for freezing. This ensures you have fresh, healthy ingredients all year round – without preservatives and with minimal effort.
Checklist: Freezing peppers made easy
Wash and prepare: Clean the peppers thoroughly, deseed and remove the white inner skins
Chop up: Cut into cubes, strips or rings – depending on later use
Optionally blanch: For more flavor and color briefly in boiling water, then quench
Pre-freeze: Freeze pieces individually on a tray so that they do not stick together
Pack airtight: Seal tightly in bags or tins to avoid freezer burn
Label: Note the freezing date – shelf life approx. 10 months
Use: Ideal for cooked dishes such as pans, casseroles or sauces
This article was created partly with machine support and carefully checked by the editorial team before publication.
