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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.

About the Author

Ellen Douglas

Ellen Douglas has written on food, gardening, education and the arts since 1992. Douglas has worked as a staff reporter for the Lakeville Journal newspaper group. Previously, she served as a communication specialist in the nonprofit field. She received her Bachelor of Arts from the University of Connecticut.