Carefully inspect the bell peppers that you plan on freezing for any signs of soft spots, molds, or rot. Separate these peppers from your batch and cut out the bad parts.

Rinse the surface of the bell peppers under cool running water. Use a sharp chef’s knife to cut the top off of bell pepper. Tear out the core and shake out the remaining seeds. 

Cut them across the round to create ringlets. If you want thin strips, cut them right down the center. Dice the pepper into chunks for soups, casseroles, and sandwiches. Rinse the bell peppers once more to get rid of pesky leftover seeds.

Next step is to flash freeze the peppers to keep them from sticking together in the freezer. Find a cookie sheet that will easily fit in your freezer.

Cover the sheet with a wax or parchment paper to prevent the bell peppers from sticking to the tray.

Carefully spread your cut up or diced bell peppers on the paper. Make sure that you don’t place them in clumps or allow them to touch. This will prevent them from sticking together when you store them in your freezer. 

Place the bell peppers in your freezer to flash freeze. Let the peppers sit in the freezer for about 30 minutes to an hour.