To freeze fresh bell peppers, wash the vegetables and cut the stems off. Cut each pepper in half, remove the membrane and seeds and cut the peppers into slices or chunks. Place the peppers on a baking sheet and freeze them for approximately one hour.
Once the peppers are frozen, transfer them to resealable freezer bags or airtight containers for nine to 14 months. Storing frozen peppers in vacuum-sealed bags in a deep freeze extends the freezer life of the vegetables. When left too long in the freezer, the flavor and texture of the peppers becomes compromised.
Another way to freeze fresh bell peppers is to blanch them first. This method results in a softer pepper, making it more appropriate for peppers that are destined for use in cooked dishes. To blanch peppers, fill a large pot with water and bring it to a boil over high heat. Blanch halved peppers for three minutes, and blanch rings or strips for two minutes. Add the peppers to the pot and cover it. Once the water returns to a boil, start timing the peppers.
Transfer the vegetables to a bowl filled with ice water to cool the peppers and stop them from cooking further. Drain the peppers, pat them dry and transfer them to a baking sheet to freeze before packaging them for storage.