I have a refrigerator shelf full and wondered if I could freeze them successfully if I cooked them first, in some olive oil, for peppers and sausage sandwiches later on? Or should I just blanch the peppers and freeze them to be cooked later? They do get mooshy and watery when they’re frozen, but I really need that shelf space.
I don’t cook them. I chop them, leave them on a sheet in the fridge to dry out, then seal them up and freeze. I know some people blanch them first. But I don’t like the results, so I just get them fresh now.
Chop the peppers and freeze. They will cook up fine. In fact, Trader Joe’s sells them that way. I like to chop onions and cook them with a bit of butter in the crock pot. Freeze for pre-sautéed onions. Yum.
Of course, I don’t keep my onions in the fridge, so you could go that way, too.
Chop and freeze.
I just chop and freeze in vacuum sealed bags, cuts down on the odor of the onions.
Thank you! Chop and freeze it is, no blanching required.
Second the vacuum seal, unless you want your ice cubes to taste like green peppers.