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Bell Peppers ready to be seeded on a cutting board
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5 from 9 votes

How to Freeze Bell Peppers

This is a fantastic way to freeze any amount of bell peppers whether you have one extra that you can't use right now or an entire bumper crop in your garden. You'll be done in no time at all!
Prep Time5 mins
Cook Time0 mins
Freeze Time2 hrs
Total Time2 hrs 5 mins
Course: Preserving
Cuisine: American
Keyword: how to freeze bell peppers, freezing bell peppers
Servings: 10 Servings
Calories: 14kcal
Author: Wendi Spraker
Cost: $5


  • knife
  • cutting board
  • freezer style plastic reclosable bag
  • Sharpie marker
  • baking sheet
  • freezer


  • 1 lb Bell Pepper you can use any amount of bell peppers for this recipe


  • Rinse the peppers well and allow to dry.
  • Remove the tops, cut in half and remove the seeds and ribs. Cut the peppers into equal sized small pieces. About 1" each.
  • Spread out onto a baking sheet
  • Place into the freezer and allow to stay there for at least 2 hours
  • Remove from freezer and place in zip lock FREEZER bags. Squeeze out as much air as you can before sealing. Label the bag with sharpie marker.
  • Place back in the freezer and you can use as much as you need from the container for 6 months - 1 year.



  • This recipe will work for ANY amount of peppers you want to freeze. 
  • The most important instruction is to spread the peppers out so that they have enough space between them that they won't stick together. 
  • Best uses for these peppers will be stir fry, baking, and casseroles. 
PRO TIP:  Put as many of the frozen pieces as you want in a large gallon size zip lock bag and just use the amount you need each time, reseal the bag and save it for later. 


Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 96mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1420IU | Vitamin C: 58mg | Calcium: 3mg | Iron: 1mg