i have been freezing green yellow red bell peppers etc for years.
take a fresh pepper. fresher the better. if it is wilted then why would
freezing it improve it.
here is my twist, and a simple test
wash the green peppper very lightly.only with cold water.
then put in a bag whole.
put the juice of a lime in the bag.
and freeze it quickly
when it is well frozen, bring it out and tap it to remove the lime juice
put it back in the bag
and give it a good whack on the floor
now you have a bag of bite sized pieces of peppers.
the stem seeds and pulp are easy removed

works great on pizza and such
if you want to use in a salad, put the bits in out of the bag frozen.
do not thaw
personally i like it.

"Serendipity" > wrote in message
...
> Ribitt wrote:
>
>> "Garrett Fulton" > wrote in message
>> ...
>>
>>>I was wondering if anyone has tried drying green bell peppers to preserve
>>>them. I getting very tired of the ridiculous prices for these in winter.
>>>I've got a high vacuum pump and a bell jar and can completely desiccate
>>>them. Just would like to know if the drying method has worked okay for
>>>anyone else before I start.
>>>
>>>Thanks,
>>>Garrett Fulton
>>>
>>>
>>
>> Green peppers freeze quite well. Cut them into 1" (25 mm) squares, or
>> whatever. Freeze them on a cookie sheet then pack them away. They don't
>> clump together this way.
>
> I both dry and freeze peppers. Frozen green peppers have a fresher taste,
> IMO.
>>
>> And dehydrating in a convection oven at 140 or 150 F works, but you end
>> up with shrivelled up chunks, high in flavour, but with a dark colour.
>> The texture is "leathery".
>>
>> What's your end use? In a soup or a chili the frozen chunks have always
>> worked well for me and they don't have to be rehydrated.
>>
>>
>