Bell peppers really are the easiest produce to save. There is no need to blanch, cook, sterilize, or dehydrate.
Wash, and quarter the peppers, length-wise.
Place each quarter (skin down) on a board, and cut out the seeds.
Slice each quarter (cross, or length-wise) into thin strips.
Fill small freezer bags with sliced peppers. If you can, try leaving little, or no air in the bags. Sliced, frozen peppers freeze very well. When ready to use, just take them out of the bag, and briefly rinse ice under cold, running water.
They are perfect in omelettes, sauces, stir fries, cottage, cream cheese, on pizza, and in burritos, too. Bon Appetit!
(1) If you are not familiar with cups, assume an empty, 15 ½ oz. size can to have 2 cups capacity (1 cup =8oz. =227g.),
tsp. = teaspoon,
tbsp. = tablespoon,
1lb = 453 grams
See, additional conversion help, below:
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Special Thanks to Town & Country Gardens Contributors: blogger, bulabean, dive-angel (Karin), flickr, Jasmine&Roses, Rita Crane Photography. Rita Crane, daughter of LIFE magazine photographer Ralph Crane. Her work can be seen on Flickr at Rita Crane Photography or on her website., TMR Davies, W.D. Williams