Bell peppers: How to buy, store, and freeze them properly

Florina peppers and green peppers or colorful peppers?

Green peppers, Florina peppers, and colorful bell peppers are essential staples in any kitchen. In Greece, we tend to favor sweet peppers over hot ones, and growers focus their efforts on these popular varieties. Peppers are widely cultivated throughout the country. From Northern Greece and Crete to the Peloponnese and many people grow them in their own gardens.

Peppers are beloved in Greek cuisine for the color, flavor, and nutrition they bring to a dish. They’re easy to clean, quick to cook, and always welcome at the table.

There are countless tempting recipes featuring peppers. Some of the most beloved include chicken with peppers, stuffed peppers with ground meat and rice, spicy cheese spread (tirokafteri), Florina pepper and feta pastries, and roasted pepper salads.

How to keep peppers fresh: Buying and storing

Peppers stay fresh for many days when stored properly. Without washing them, wrap them in a paper produce bag and keep them in the fridge. They can last anywhere from a week to 10 days, depending on their condition at the time of purchase.

Freshly harvested peppers have a bright green stem, firm flesh, and smooth, glossy skin. Avoid any that have bruises, wrinkles, soft spots, or discoloration. Pay close attention to the stem—a vibrant green, tender stem is a clear sign of freshness and indicates the pepper will keep longer once you bring it home. Their color should be rich and vivid, with a healthy shine.

In general, green bell peppers and round, multicolored varieties keep their freshness longer than Florina peppers. Baby peppers stay just as fresh as larger ones when stored the same way, and typically last about a week after purchase.

How to freeze peppers

Peppers freeze well and can be stored for months if prepared properly. Start by washing them thoroughly, then drying them completely. This is crucial as any remaining moisture can cause ice crystals to form, leading to freezer burn.

Cut the peppers as desired (into cubes, strips, or larger pieces), removing the seeds and white membranes. You can mix different varieties if you like. Lay them out on a paper towel or clean kitchen cloth and gently pat dry. Once fully dry, portion them into freezer bags based on your typical cooking needs.

Frozen peppers can go directly into whatever dish you’re making, as there’s no need to thaw them first. However, they should be cooked immediately after being removed from the freezer, as thawing causes them to release moisture and become overly soft. Only defrost what you plan to use.

Before sealing the bags, press out as much air as possible. Label each bag with the freezing date.

If you have a big freezer, you can also freeze them whole and use them to make stuffed peppers.

Freezing whole peppers for stuffing

You can also freeze whole peppers for stuffed pepper recipes. Choose medium-sized peppers, wash and dry them thoroughly, then slice off the top as you would for stuffing. Remove the seeds and membranes, place the peppers (and their tops) on a tray in the freezer, and freeze until firm, about an hour. Then transfer them to airtight freezer bags, removing excess air before sealing.

Frozen whole peppers will keep for months. When you’re ready to cook, fill the frozen peppers with rice and herbs, as you would for traditional stuffed vegetables, and bake them straight from the freezer. No thawing required.

Freezing cheese-stuffed peppers

One of summer’s most delicious dishes is roasted red peppers stuffed with cheese. When peppers are in peak season, stuff them following your favorite recipe, but instead of baking, freeze them as-is. Once frozen solid, they’ll keep for several months. When you’re ready, cook them straight from the freezer, either in the oven or in a skillet.

Don’t miss the chance to preserve peppers at their best. Stock your freezer with them now and enjoy effortless, flavorful meals all year long.