I love peppers, but, wow! My garden produced a ton of beautiful peppers this summer and they are still coming in.
Just last weekend, I picked more than Peter (who picked a peck)!
Clearly, It’s been a good year for peppers!
Can you believe all this – right out of my backyard…
The question is, how can I enjoy these delicious morsels year- round?
By freezing them of course!
Luckily, it’s super easy to freeze peppers.
- Clean and fully dry peppers
- Prepare baking tray (must fit in freezer) with sheet of parchment paper.
- Cut up peppers in a variety of sizes and remove seeds.
- Spread cut peppers on baking trays with space between pieces.
- Freeze until frozen.
- Transfer frozen peppers to freezer bags.
Then use them for everything from scrambles, to fajitas to soup for an extra burst of of essential vitamins and minerals including:
- Vitamin C
- Vitamin A
- Iron
- Copper
- Zinc
- Potassium
And more!
Not to mention, a cup of chopped pepper is only about 30 calories so they won’t up your calorie count
Did you know DinnerTime has hundreds of recipes calling for peppers? And we are adding more all the time.
Check out my favorites below!
15-Minute Healthy Roasted Chicken and Veggies
Fast and easy all on one sheet pan!
Weeknight Pepper SteakSuper flavor in 30 minutes!
Red Pepper-Spinach Soba Noodles
Protein packed veggie-noodle medley.
P.S. If you don’t have peppers in your garden, stop by your local farmers market. There are bound to be a ton of peppers there too!