As you know, we harvested a lot of peppers this fall. We ended up leaving most of them on the plants until right before we had our first frost a couple of weeks ago, and so have had about 2-3 dozen peppers sitting in our kitchen. Some are big, some are small, some were ripe, and others still green. We knew one thing, though, that we weren’t going to be able to consume them all by the time they went bad. We decided to freeze them instead!
The thing about freezing bell peppers, is that it is super easy to do, and they taste just as great after they unfreeze, later in the winter, when you want that fresh bell pepper taste. In order to freeze bell peppers, follow these simple steps:
1. Dice up your bell peppers into pieces, just like you would when cooking your bell peppers.
2. Spread out the pieces of your peppers onto a cookie sheet.
3. Place the cookie sheet into the freezer for as long as it takes to freeze them solid (typically 30 minutes).
4. Take the cookie sheet out of the freezer, and put the bell peppers pieces into freezer bags.
5. Store the bags of peppers in the freezer!
The reason that you want to cut the pepper up when you freeze bell peppers, is so you can take only what you need, instead of unfreezing an entire pepper. Your frozen peppers will stay good for at least 8 to 12 months, after which they may taste a little freezer burned.
Now, you can enjoy an amazing omelet that includes home grown bell peppers…in the heart of winter. 
Have you ever frozen your bell peppers? How many bell peppers did you get from your garden this year?
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Great tips – I’ve always wondered what to do with excess garden foods!