Last summer Ken tried something new – he chopped and froze bell peppers. Peppers do not require the blanching that most vegetable do. Previously we dried pepper slices in the dehydrator, and I often used them in things like chili and stews that I cooked for a long, low temperature on the wood cook stove. Frozen peppers do not need to be re hydrated, and can be placed in a dish just before serving to thaw and maintain the vitamin C that is so high in ripe peppers.
The frozen peppers were so convenient I found myself adding them to several varied dishes – meats, beans, vegetables medleys like onion and cabbage, our frozen sweet corn, reheated rice and fried rice to name a few
Here is the process. Rinse and cut out cores and seeds.
Chop, place in bags, squeeze out air, label and freeze. Pretty easy, right?