When Menu Plans Change, Save the Produce!

Freezing peppers

Freezing peppers

It happens to all of us. You make a menu plan, you do the shopping, and then something happens.  I had a recipe I wanted to try that called for a red and yellow pepper but then I didn’t get to it. No way was I going to waste those peppers so I washed them, seeded and sliced them, and tossed them in a freezer bag.  If I’d had more time, I would have flash frozen them so it would have been easier to grab just a few later. But as it is, I can probably whack the bag on the counter to separate them and pull out just what I need later.

They won’t be good for eating raw after freezing but they’re great for cooking.  Some recipe I like that use cooked peppers include:


  1. Stir fry pepper steak.

    p.s. I LOVE red rice with peppers. :-)

  2. Besides freezing, another thing I do is to pickle a small amount in a pint or quart mason jar. I don’t process them. Just keep them in the refrigerator. Pickled items are usually read in 3-5 day and disappear within a week or two. Pickled peppers are great on sandwiches.

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