If you have part of a bell pepper left over from a recipe and no other immediate use for it, just slice it into strips or dice (whichever you prefer), seal in a freezer bag and freeze.

You can also freeze whole bell peppers. Simply wash well, slice off the top and remove seeds and membrane. I like to stuff it with a crumpled up ball of wax paper inside–seems to help fight the freezer fuzzies that can form inside. Wrap the pepper in foil then put in freezer bags (remove as much of the air as possible). When you take the pepper out to thaw, remove wax paper ball when still frozen.

You can stuff bell peppers before freezing. Here’s a stuffed pepper recipe:

Stuffed Pepper Filling

2 cups cooked rice
1 lb. cooked lean ground beef
1 medium onion (diced)
1/2 tsp salt
1/2 tsp pepper
2 cloves garlic (minced)
parsley to taste
oregano to taste

Directions: Mix ingredients well, stuff the peppers with filling, wrap peppers and freeze. You can stuff whole peppers or halve the peppers first (lengthwise) and stuff the halves.

Top with your favorite italian tomato sauce and grated cheese (mozza, cheddar, parmesan, provolone) when heating.

You can stuff whole peppers that were first frozen (empty), just make sure to stuff when the bell pepper is still frozen. Once thawed it’s not as firm.

If you have filling left over, you can freeze that as well.

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