Froze the bell peppers.

Freezing bell peppers is one of the best ways to extend their shelf life while maintaining their vibrant color and rich flavor. From my experience, the key is to prepare the peppers properly before freezing. First, start by washing and drying the bell peppers thoroughly. Removing any moisture helps prevent ice crystals from forming. Then, I like to chop the peppers into slices or cubes depending on how I plan to use them later—sliced for fajitas or diced for soups and stews. Blanching is optional; however, I often skip it for peppers as freezing fresh maintains the crunch better. After chopping, I spread the pieces on a baking sheet in a single layer and freeze them until solid. This step avoids clumping and allows you to use only the amount you need. Once frozen, transfer the bell peppers into airtight freezer bags or containers, squeezing out as much air as possible to avoid freezer burn. Label the bags with the date so you can keep track. Properly stored, frozen bell peppers can last up to 6 months, making meal prep and cooking much more convenient. When you're ready to cook, there's no need to thaw the peppers unless the recipe calls for it; frozen peppers work great straight from the freezer in sautés, casseroles, and chili. Keep in mind that freezing softens the peppers' texture, so they are best used in cooked dishes rather than raw. I find that this freezing method helps reduce food waste and saves money by allowing me to buy bell peppers in bulk when they are in season or on sale. Plus, having frozen peppers on hand makes cooking quick and easy without compromising on taste or nutrition.