How to Store Bell Peppers: 6 Ways to Store Bell Peppers

You can store bell peppers in a few different ways, depending on how long you want to keep them and how you plan on consuming them:

1. 1. Countertop: If you plan on using your bell peppers soon, you can leave them out for a couple of days at room temperature without losing too much freshness. It’s a good idea to place them in a produce bag and keep them somewhere cool and dry to prevent mold and other decay.
2. 2. Refrigerator: Storage in the fridge might be the best option if you plan to use your bell peppers in a week or so. First, make sure your peppers are dry; excess moisture will lead to early spoilage. Place the peppers in a plastic bag, ideally with holes for air circulation, like a mesh bag. They should go in the crisper drawer, which permits airflow, with other veggies. Place cut bell peppers in an airtight container with a paper towel to absorb moisture.
3. 3. Freezer: Before freezing bell peppers, remove the stem and slice off the top of the peppers. You can dice or slice the peppers into strips about a half-inch wide. Arrange the peppers on a baking sheet in a single layer, and place them in the freezer to flash freeze for an hour. Then, remove them from the freezer and put them in a freezer bag. Press as much air as possible out of the bag, then return them to the freezer. You can also freeze peppers whole. Replace the tops to the peppers, wrap in plastic wrap, and place them in a freezer bag. Frozen peppers will last for six months or longer.
4. 4. Pickled: Pickled peppers are a combination of a preservation technique and a recipe. There are two categories of pickling: lacto-fermentation, which uses salt and water to encourage beneficial bacterial transformation, and vinegar pickling, which uses acetic acid to preserve the peppers' flavor and add a sour tang. Once pickled, peppers will last in the fridge for a few weeks.
5. 5. Canned: Canning is a form of preserving that gives your peppers the longest potential shelf life. You can try canning pickled peppers, sweet peppers, hot peppers like jalapeños, or peppers packed in vegetable oil. Canning refers to sealing foods in glass jars. Heat and pressure, most often with steam or boiling water, kill any potentially harmful bacteria and help the lids adhere to the top of the jar, making a tight seal. Peppers preserved this way can last for years in your pantry.
6. 6. Dried: You can dry smaller, hot peppers whole, but bell peppers are usually best dried after being sliced. Slice and dry the peppers in an oven set to the lowest temperature or in a dehydrator. The dehydrator is designed specifically for the task and will give you the best results in the least amount of time. You can blanch peppers before drying them to preserve their color. Place the pepper slices in boiling water for a minute, then directly in cold water. After drying them, place the peppers in a single layer on a cookie sheet. Once dried, peppers will last for a few weeks.

There are a few things to keep in mind when you’re deciding on the best method to store your bell peppers:

1. 1. Buy fresh bell peppers. Purchase the freshest peppers possible. You want peppers that are firm and smooth, without bad spots or wrinkles. This will ensure the best flavor and the best chances for preserving their freshness.
2. 2. Keep the peppers dry. When preparing peppers for storage, try to remove any excess moisture. Moisture will lead to mold and other kinds of spoilage, so reducing the water, both on the peppers and around them, wherever they are being stored, is essential.
3. 3. Know the pepper varieties: Green bell peppers are mild, have very little heat, and are sweet. Red bell peppers and yellow bell peppers are riper and have a sweeter flavor. However, this also means these types of pepper will tend to spoil faster, so keep that in mind for your pepper recipes and preserving.

You can use bell peppers, whether fresh, pickled, canned, frozen, or dried, in various ways. Peppers make a great addition to soups and stews, and you can also use them as a topping on pizza or as an appetizer. They are also good snacks on their own, having vitamin A and vitamin C.

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