Freezing peppers
It happens to all of us. You make a menu plan, you do the shopping, and then something happens. I had a recipe I wanted to try that called for a red and yellow pepper but then I didn’t get to it. No way was I going to waste those peppers so I washed them, seeded and sliced them, and tossed them in a freezer bag. If I’d had more time, I would have flash frozen them so it would have been easier to grab just a few later. But as it is, I can probably whack the bag on the counter to separate them and pull out just what I need later.
They won’t be good for eating raw after freezing but they’re great for cooking. Some recipe I like that use cooked peppers include:
- Red Pepper Soup
- Sweet and Sour Tofu Stir Fry
- Shrimp, Peas and Peppers over Rice
- Red Rice with Tomatoes and Bacon
- Chicken and Vegetables Stir Fry
Besides freezing, another thing I do is to pickle a small amount in a pint or quart mason jar. I don’t process them. Just keep them in the refrigerator. Pickled items are usually read in 3-5 day and disappear within a week or two. Pickled peppers are great on sandwiches.
Stir fry pepper steak.
p.s. I LOVE red rice with peppers. 🙂