Peppers are just about the easiest thing in the world to freeze… all you really need to do is cut them up, raw, and stick them in the freezer.
However, when I’m using fresh peppers in a dish I like to cook them a little in a hot, dry pan. (I’m sure there’s a technical term for this, but I have no idea what that might be; let’s call it “singe” for simplicity’s sake.) I think it gives the peppers a better flavor.
So, before I freeze my peppers I like to prep them by singeing them first. Then, come wintertime, when I want to put them in chili or a pasta dish, or to use them in my Beans & Rice, all I have to do is pull them out of the freezer and toss them in. I don’t even really have to defrost them!
How to Freeze Peppers
*** This technique works equally well for green, red, yellow, orange, and even purple peppers.***
Needed:
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Peppers
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A cast iron pan — I like to use this one; it’s my biggest.
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A good, sharp knife, and a cutting board
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Bowls or small plates, and several dinner plates
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Freezer bags — quart size, plus a pen for labeling them
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Music — optional, but I find it’s always best to have good tunes (or good company) for this sort of project; for the record, I was hanging out with Madonna for this batch 😉
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Plans to cook bacon or some other greasy dish. Again, this is strictly optional, but it will go a long way toward making amends with your cast iron pan.
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