I prize sweet red peppers, but invariable my prodigiously productive plants present me with a peck more than I can promptly eat. Do I profligately permit them to putrefy? Positively not. I pop them into plastic ziplock bags and place them in the freezer.
Grumpy grows all kinds of peppers — ‘Giant Marconi,’ ‘Gypsy,’ ‘Merlot’ purple bell pepper, ‘Sweet Banana’ peppers — and they all freeze superbly. If you’ve ever priced red peppers at the supermarket, you know they cost a pretty penny. So why not preserve what you’ve produced for free? I prepare them in a plethora of ways — sautéed with onions and mushrooms to smother grilled steaks; in spicy Indian dishes; in chili; in beef stew; even in Cuban black beans.
All I do is pick a pepper from the bag, rinse it off, remove the stem cap and seeds, and start slicing. When I’ve sliced enough, I press the bag to push out most of the air, reseal the bag, and put it back in the freezer. Last year, I preserved so many I didn’t have to purchase a single pepper all winter.