Save Those Sweet Peppers!

October 10, 2013 | By | Comments (1)
Saving Peppers

Though he will likely never fly for the Air Force, Grumpy’s son, Brian, enjoys our homegrown peppers. Photo: Brian’s Dad.

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.

Frozen peppers

We’ve kept frozen peppers for over a year and they’re still good. Photo: Steve Bender

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.



  1. Jessica B.

    Another good idea for red bell peppers is to roast them before you freeze them. The skins come right off, and you can cut them up and freeze them like the rest.

    October 12, 2013 at 10:13 am

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