Green peppers, the less-ripe baby brothers of red bell peppers, deliver crispness, color and a hint of sweetness. To keep them at their crunchiest after you buy them, it’s important not to let moisture — in the form of washing and overwrapping — become a factor. When you do cook green peppers, prepare an extra portion, because cooked peppers can be stored in the freezer.
Crisp in the Crisper
Don’t wash or cut bell peppers when you bring them home from the market, unless you plan to use them right away. Instead, put the peppers in perforated plastic bags and store them in the crisper of your refrigerator. If you don’t have these specialty bags, wrapping them loosely in plastic wrap is an alternative. Peppers will stay fresh for about a week like this.
Freezing the Bells
Briefly boiling sliced green bell peppers, then plunging them in cold water, is one way to prepare the vegetables for freezing. Put these blanched peppers in a freezer bag and store them for up to six months. In addition, pepper strips which you’ve roasted, then peeled and cooled, will also store in the freezer for six months.
References and ResourcesHarvest to Table: Sweet Peppers: Kitchen Basics
Bon Appetit: Green Bell Peppers