As we continue to share breakfast ideas, one thing we do is have breakfast prep things done when we have extrat time so that when morning comes, those little tasks do not add up to a lot more time.
One of them is freezing already diced peppers and onions. We actually do use a lot of both in our breakfasts and our upcoming recipes and ideas will show you why. But we love prepping and freezing peppers and onions for lunches and dinners too! Also, when the colored bell peppers are in season, then this is a great way to stock-up and store.
In addition, onions tend to be the cheapest in the 3, 5 and more pound bags and although they do have longer shelf life than most produce, it is nice to chop them all up and store them in your freezer.
The way that we are going to show you allows you to freeze and store many onions and peppers in one bag, but use anywhere from a tablespoon to a few cups…. essentially as you need them.
Let me explain, if you cut and freeze in individual bags/servings, then you are bound to use that amount when you pull it out of the freezer. This way, you can open the bag and take exactly what you need.
Let’s answer some questions first about how to freeze Onions and Peppers:
- You can freeze onions and peppers for up to 6 months
- We use them for casseroles and recipes.
- Note that bell peppers when defrosted are not crisp – frozen peppers should only be used in dishes that are going to be cooked.
- You can freeze it in slices or chunks. Whatever shape you want.
How to Freeze Onions and Peppers
- First, chop them up to the desired size/shape. To be honest, I do not like chopping onions and so I cheat by throwing big chunks in my food processor and “pulsing” the button to chop them up. I do the same for peppers, especially when I have a lot of them. This method works and is very fast. BUT they don’t chop uniformly and are not very pretty looking after. However, I don’t care, especially when I am trying to throw a meal together quick and can just grab what I need already cut up. This really isn’t a concern for onions, but for peppers, if you want nice looking chunks, you end up with a hodgepodge in the food processor 🙂
- Second, create a layer of the peppers or onions on a cooked sheet that is covered in wax paper. Try to make the layer as even as possible with a spatula.
- Freeze overnight.
- Then pull them off the wax paper and dump into a gallon size ziploc bag.
- If there are any chunks, break them up so that all of the pieces are separated
- Then place in your freezer for long-term storage.
- When a recipe calls for chopped peppers or onions, just open your bag and grab the amount you need.
I pulled my bags of peppers and onions out of the freezer to show you! As you can see, there is a hodgepodge of sizes on the pieces of peppers from the food processor, but it saves me loads of time, so who cares 🙂 Also, our peppers bag is filled with green, red, orange, yellow and even purple bell peppers. We were blessed to find them for .25 each and stocked up and froze a bunch! It is a beautiful pepper rainbow!
Do you have any tips on how to freeze onions and peppers? What was your experience?
Don’t forget to check out our growing list of Building Better Breakfasts for Less.