While bell peppers are added to food as a flavor component, they also add important nutrients to a dish. One red sweet bell pepper provides a day’s worth of vitamins A and C, for example. Freeze extra bell peppers for use later in stews, soups and casseroles.
Cut the stem ends off of the bell peppers.
Slice the peppers into strips or rings.
Place cut peppers in a single layer on a cookie sheet and freeze.
Pack the frozen strips of peppers into freezer bags and close tightly. By freezing the slices individually first, you prevent the pepper slices from freezing together. You can remove as many as you need from the bag and return the rest to the freezer.