I’m sure you’ve seen the packages of frozen veggies in the grocery store. They are convenient, and inexpensive. What they aren’t is fresh from the garden. I planted peppers this year for the first time, and I was taken aback at the quantities we received from only 4 small seedlings. I like to eat peppers, but I couldn’t keep up.
For more like this, read Keys To Saving.
According to StillTasty, diced or cut peppers can be frozen for 10-12 months at best quality. See the garlic cloves in the picture? Find how to freeze them here: Hey! You Can’t Freeze Garlic, Can You?
The key to succesful freezing is to spread the cut pieces flat on a sheet of wax paper, then on a baking sheet. Lay the baking sheet in the freezer until frozen. Immediately place in an airtight container (I use Ziploc bags). To use, place the frozen pieces in a colander, and run through cool water until thawed.
If you don’t have a garden full of peppers, buy extra when you find a good price, and freeze the excess. Keep the frozen peppers to use only when you can’t find a great price on fresh.