Fresh peppers can disappointingly soften if stored improperly, but with the right storage method, they can be kept crisp for more than a fortnight.
Most people store peppers loose in a fridge or within their original packaging until usage, when they usually stay good for up to a week, albeit with a few blemishes.
But even minor skin marks can accelerate spoiling and leave peppers unusable.
However, a storage expert says there’s an “amazingly simple” trick to vastly extend their shelf life.
All you need is a ziplock bag and some paper towels for lining. The storage maestro at How Fab touts this technique as the secret to keeping bell peppers “stay fresh and unspoiled for weeks”.
A crucial step before sealing peppers away is washing them and thoroughly drying them.
Once snug in the crisper section of your refrigerator, they retain their sought-after crunchiness. The storage whiz added: “When stored this way, bell peppers will last one to two weeks. Note that green bell peppers will last longer than the red or yellow ones.”
It’s worth considering that intact peppers stay fresher longer than their sliced counterparts, which wilt rapidly due to cellular damage and water loss.
While it may seem daunting, slowing down the deterioration of unused pepper slices can be as simple as leaving the stems and seeds attached.
This method works because these parts are rich in essential nutrients that help maintain the freshness and quality of the leftover peppers.
Moisture is another culprit behind cut bell peppers losing their firmness and quality. To combat this, an expert from Nature Fresh Farms recommends using an airtight container.
Before placing the vegetable inside, line the container with a paper towel to soak up any excess moisture, helping the flesh to stay firm. The expert further advises storing the container in the crisper drawer, typically the coolest part of the fridge.
Like most fresh produce, the only way to reliably make peppers last for months is to freeze them.
To contend with their high moisture content, first clean and slice or chop the raw peppers, lay them in a single layer on a parchment-lined baking sheet, and place them in the freezer. Once frozen, pile them in a zip-top bag with as much air removed as possible.
According to the experts at AllRecipes, peppers can be frozen whole, but it’s better to do a little breakdown.
Remove the stem and top, remove the seeds and internal membrane, and replace the tops. Wrap these put-back-together peppers tightly in plastic wrap, then place them in zip-top bags.
