Content

• What you need

• Use your fingers to gently rub the surface of the bell pepper to remove dirt. Avoid using an agricultural cleaning brush to scrub bell peppers, as a hard brush tip can scratch or damage the crust.
• Dry the bell peppers with a paper towel.

Separate the seeds and cut the bell peppers into desired pieces. At least the stem and seeds should be cut off and the bell pepper cut in half.

• Use a sharp-pointed knife to cut around the stem. Slowly remove the stem part, besides that, the seed part is removed during the process.
• Cut the bell pepper wide, side to side. Wash the bell peppers one more time to remove any leftover seeds. If necessary, you can use a sharp-pointed knife to remove any remaining particles.
• You can cut bell peppers in half or cut them into smaller pieces. For example, cut seeds save, cut into small pieces about 1.3cm, cut long strands or cut into circles. Cut bell peppers will depend on each person's preferences and also based on the shape you want to have when the bell pepper is thawed.

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Part 2 of 4: Blanching green bell peppers

1. 

   
   
   Determine if you need to blanch a bell pepper. Only blanch bell peppers if you want to cook them after thawing.
   • If you want to use green bell peppers in fresh, unprocessed dishes, do not use the blanching step. Skip the blanching step and move straight to freezing bell peppers. Fresh, frozen green bell peppers will become crispy after thawing.
   • However, blanching is an important step if you want to use bell peppers in processed foods. Blanching green bell peppers clears enzymes and bacteria that cause the loss of nutrients, flavors, and colors over time. Thus, bell peppers will retain their current state and nutritional values ​​longer when frozen.

2. 

   Fill a large pot with water. Bring water to a boil over high heat.
   • Fill the pot 2/3 full with water. If the amount of water drops significantly while blanching the bell peppers, add hot water so that the water level still accounts for 2/3 of the pot.
   • Wait for the water to boil before moving on to the next step.

3. 

   
   
   Prepare a large bowl of ice. Place a tray of ice cubes, or about a dozen ice cubes, in a large bowl. Fill in cold water until 2/3 of the bowl is full.
   • Continue adding ice if necessary to keep it at a cool temperature throughout.
   • The size of the bowl should be about the same as the pot you are using.

4. 

   Blanch green bell peppers. Add green bell peppers to boiling water and blanch for a short time.
   • Cut green bell peppers in half and need to blanch for about 3 minutes. And bell peppers are cut into strips, small pieces, or circled for about 2 minutes.
   • Count the time to blanch the bell pepper as soon as you add it to the water.
   • That amount of water can be used to blanch 5 batches of bell peppers.

5. 

   
   
   Quickly dip bell peppers in ice water. At the end of the blanching time, use a hole spoon to remove all the bell peppers from the boiling water to ice.
   • The ice will quickly lower the temperature of the bell peppers, stopping the processing.
   • Wait for the bell peppers to cool for about the same time as the blanching.

6. 

   Wait for the bell peppers to drain. Put the bell peppers in the basket and allow the water to drain.
   • Or, take the bell pepper out of a bowl of cold water with a spoon and place it on layers of clean paper towels.
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Part 3 of 4: Freezing green bell peppers

1. 

   Put green bell peppers on a tray. Arrange green bell peppers cut in half or small pieces into a layer, so that they do not overlap or touch each other.
   • This step makes it easy to measure the amount or allows you to use a portion of bell peppers instead of having to use them all.
   • If you let the chili pieces touch while frozen, they will stick, making it difficult to separate each piece unless it is thawed.

2. 

   Freeze the tray of green bell peppers. Place the bell pepper tray in the freezer and let it sit until the bell peppers freeze.
   • Freezing means that the bell pepper cannot be broken or cut with a knife.
   • This may take several hours. Pieces of bell peppers cut in half and larger pieces take longer to freeze than small pieces.

3. 

   Place green bell peppers in the bag or box used in the freezer. Take pieces of frozen green bell peppers from the tray and place them in a plastic zippered bag or freezer plastic box.
   • If you have blanched bell peppers in the past, leave a gap of 1.3cm from the top of the bag / box as the bell peppers will become larger when frozen. However, if you don't blanch the bell peppers, you don't need to leave that space.
   • Do not use a glass container as it will break when used in the freezer.
   • If you are using a plastic bag to store green bell peppers, you will need to expel all of the air before sealing it. Leftover air can cause the bell peppers to freeze.
   • Ideally a vacuum bag is used, but it is not required.
   • Label the current date on the bag or box, so you can keep track of when bell peppers are frozen.

4. 

   Freeze bell peppers until needed. Thaw bell peppers before use or cook them directly while still freezing.
   • Unblanched green bell peppers can be stored for up to 8 months.
   • Poached green bell peppers can last from 9 to 14 months, depending on the tightness of the bag / box and the coldness of the freezer.
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Part 4 of 4: Other Methods

1. 

   Stuffed green bell peppers are frozen. Stuffed green bell peppers with a mixture of minced meat, rice and tomato sauce. Freeze green bell peppers until needed.
   • Combine 450 grams of minced beef or sausage meat, 1 clove of garlic, 1 teaspoon of salt, 500 ml of tomato sauce, 1 cup of diced onion, 2 cups shredded mozzarella cheese, and 2 cups of rice. Mix all ingredients together in a large bowl.
   • Blanch 6 to 8 bell peppers. Cut off the stem and seeds. Then blanch the bell peppers in boiling water for about 3 minutes.
   • Stick the meat mixture into bell peppers. Use an equal amount of mixture to stuff each bell pepper.
   • Place stuffed green bell peppers on a tray and freeze for a few hours or until frozen.
   • Wrap each frozen bell pepper in plastic wrap, then place it in a freezer bag / box, and place in the freezer for several months.
   • When processing is necessary, remove the plastic wrap and bake partially thawed stuffed bell peppers at 200 ° C for about 30 to 45 minutes.

2. 

   Squeeze green bell peppers into pieces. Grilled and puree green bell peppers to compress into pieces, helping you to save storage space.
   • Wash bell peppers and cut off the seeds.
   • After pouring olive oil on green bell peppers, roast them at 220 ° C for about 50 to 60 minutes.
   • Wait for the green bell peppers to cool down before blending them in a blender or all-purpose blender.
   • Scoop small spoonfuls of ground bell peppers into a baking tray lined with parchment paper.
   • Freeze the pieces of bell pepper for 1 or 2 hours until it is frozen.
   • Use the dough mixer to scoop the pieces of green bell peppers out of the baking tray. Then put in a usable bag or box in the freezer.
   • Freeze bell peppers for 12 months or until needed.
   • When needed, add pieces of green bell pepper to soups, stews, sauces, salsa, chili sauce or other liquids. The pieces of bell peppers will decompose when processed, making the dish more grilled.
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What you need

• Tissue
• Sharp knife
• Pot
• Big bowl
• Spoon hole
• Tray
• Stencils
• Mixing plants
• A usable bag or container in the freezer
• Food wrap