Bell peppers will last approximately 1-2 weeks in the refrigerator, but can also be frozen.
For best preservation of flavor and quality, store peppers in a plastic bag in the vegetable drawer of your refrigerator.
If you plan on freezing your peppers, slice or chop them up, place in a single layer on a cookie sheet and freeze; then promptly place the pieces in an airtight container or heavy-duty freezer bags for future use.
- Sheet Pan Bell Pepper Nachos
- Veggie Egg Breakfast Tacos
- Turkey Quinoa Stuffed Bell Peppers
- Pizza Chicken
- Thai Red Curry with Chicken and Vegetables
- Pasta with Peppers, Squash, & Tomato
- Roasted Vegetable Ratatouille
- Grilled Panzanella Salad with Bell Peppers, Summer Squash, and Tomatoes
- Ina Garten's Roasted Vegetable Torte
- Cranberry-Red Pepper Relish
- Elsa Petersen's Pickled Peppers
- Roasted Red Pepper Vinaigrette
- Hot Roasted Red Pepper Soup
- Cold Red Pepper Soup
- Mexican Polenta-Stuffed Peppers
You may also want to check out two recipes from Farmer John's Cookbook: The Real Dirt On Vegetables: Seasonal Recipes and Stories from a Community Supported Farm by Farmer John Peterson & Angelic Organics (Gibbs Smith Publisher):
- Bell Peppers Lemonly Dressed and Cumin-esque
- Roasted Red Pepper Soup