Picked a Peck of Pickled Peppers?

It's hot outside, the sun is high, and the pepper plants are producing.  Last year my pepper plants did so well that I got more than I could eat.  That's when I learned you can easily freeze bell peppers!  I froze so many last summer (more than a dozen) that I haven't had to buy a single green pepper for cooking in the last year!

Pepper plants in the middle, growing tall!

To freeze your peppers, start by rinsing them.  I like cutting my peppers so that I can be lazy later and pull them out and cook them right away.  For freezing, I chop them in large pieces for stir fry and others I dice small for using in chili and soup.  I met a lady once who said she just cut the top out of them and pulled out the pit and seeds, then froze the pepper whole.  

Two of my garden peppers

After I slice or dice, I divide them into freezer bags, suck all the air out, and label the bag with what they are, how I cut them, and about how much it is.  Then just plop them into the freezer.  So easy!  They are ready for your next quick recipe.  I really enjoy using them in spaghetti sauce on a cold winter night.  First, I start by sauteing the diced peppers and onions with a little olive oil and minced garlic and I brown some meat.  For the meat, I typically use very lean ground beef and sometimes I add some sausage for a little kick.  Then add a favorite store-bought spaghetti sauce base and some Italian seasoning.  Heat everything until it's hot and prepare your spaghetti noodles.  Then you are ready to serve a warm homemade spaghetti meal using your pre-diced peppers from the garden.

Sliced, packaged, labeled, and ready for the freezer