Penny Saver: Red Peppers

Right now, red peppers are $2.99 a pound in the market. That’s kind of ridiculous, yet red peppers are so healthy, add great flavor and color, and taste wonderful.  How can anyone resist them? I will buy the nicest one I can find, and make it stretch for as any meals as possible. (I’ll tell you below how to help a fresh pepper last as long as possible in your refrigerator.)

I also will shop the old produce rack, where the produce manager puts items that are over ripe or damaged. I recently found two bags of red peppers for only 79¢ a pound. Only one pepper had any spoiled spots; the rest  were just a little wrinkled.

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So, I rinsed them all and set them to dry.

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Then, I seeded them and sliced them. I laid them out on a cookie sheet covered with waxed paper, and placed them in the freezer.

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Once they were frozen solid, I layered them between waxed paper in a freezer container. If you don’t have a freezer container, any air-tight container or bag will do. If you use a plastic bag that isn’t for freezing (which means it is thicker plastic), just double bag it.

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Now, my peppers are ready to use. I’ve saved money, and I’ve saved time.

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“She is energetic, a hard worker, 
and watches for bargains.
She works far into the night!”
Proverbs 31:17-18 (TLB)



1. Cut and wash only the portion of the pepper you will use, leaving the stem and seeds intact.
2. Put the remaining pepper in a plastic bag or container, with a sheet of paper towel.

I have kept peppers this way for well over a week. I know nutritional value diminishes as produce ages, but there are always aesthetic and fiber-content benefits.

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