billyporter said:Rick,
I used to freeze cut up peppers all the time to use on pizzas. I got tired of them frosting over every time I opened the container. Plus, the skin seemed tough so eventually I quit.
I think this year I'll just freeze some of the Marconi's. I do miss having them.
I have had good results freezing bell peppers if I blanch them for a short while before freezing. They last well into winter, but if you keep them frozen too long they do what Rick said, and there's not much left but the skin. I recently used the last of my frozen bells, and they were pretty good yet, but they were at the end of their good period. I get the frozen mixed color varieties in the store now, as the fresh reds are over a buck each.
Pablano and Anaheim peppers freeze well if roasted and skinned before freezing. They last much longer in the freezer for me then bell peppers.
I can't wait until I can have fresh from the garden again.
