Your freezer lets you store cooked peppers and onions, whether you've grown a bumper crop, found a sale at the grocery store or gone overboard in the kitchen. The frozen surplus cuts down on food prep, since you don't need to cut up fresh peppers and onions every time a recipe calls for them.
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Instead, you can cut up the vegetables at one time, cook them in a large batch and store them, which means you only have to clean up once. Use the frozen peppers and onions as a convenient way to add healthy vegetables to any meal.
Things You'll Need
Freezer storage bags
- Spread the cooked peppers and onions in a single layer on a baking sheet, leaving a space between each piece so they don't clump together when freezing. Use multiple baking sheets if needed.
- Place the baking sheets in the freezer for about 1 hour, or until completely frozen. Remove the baking sheets from the freezer.
- Pour the peppers and onions into freezer storage bags, leaving 1/2 inch of head space to the top of the bag.
- Press out any remaining air and place the freezer storage bags into the freezer. For best results, use the peppers and onions within 4 to 6 months.
You can freeze cooked peppers and onions that have only been blanched or flash-boiled for a few minutes so that the crunch remains. The process works equally well for peppers and onions that've been caramelized.
You can cook and freeze peppers and onions separately or together. Don't stress too much about preventing every last piece of pepper or onion from touching another piece, but try to keep them as separated as possible.