You can also freeze them whole with the stem on, if you’re feeling rebellious. Just know that the stem will be a weird, rubbery thing when thawed. It’s not great, but your lazy self might appreciate it.
Another trick: blanch them for two minutes first before freezing. This stops enzyme action and keeps color bright. But honestly, who has time for that? If you’re eating them within three months, skip the blanching and live on the edge.
The whole point is to make your life easier, not to add another chore to your Sunday. You’re not a professional chef; you’re just a person who bought too many peppers at the farmer’s market.
So, go ahead. Freeze them whole. You’ll feel like a can-do hero every time you grab one without slicing into your finger. And that’s a win for everyone.
