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Aug 18, 2009 08:46 PM

Onions and peppers: OK to chop and freeze?

I love to have western omelets in the morning, but am usually too lazy (tired!) to bother chopping the onions and peppers. Is it OK to chop and bag red peppers and onions in baggies and cook right from frozen? Plus, red peppers are so cheap right now, I'd like to be able to chop and freeze them for other meals. Or, will they be too mushy?

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  1. You can buy frozen, chopped onion at the market; which, I guess, answers THAT question.

    1. too mushy for me for many things. For making mirepoix or stew or anything where you are going to cook them until they are soft anyway, they are just fine.

      When freezing them, spread them out on a cookie sheet and stick them into the freezer for an hour, then bag them up. So they don't weld into a solid ball, easier to use just a few then.

      1. I have a bag of "Trader Joe's Fire Roasted" bell peppers and onions" in the freezer that worked well in a pinch for grilled sausage sandwiches. I was pleasantly surprised but don't know if home freezing would produce the same results. Maybe if you froze them after roasting.

        1. Peppers will get mushy. I don't like to freeze them but my mom is just fine with it. So you decide.

          There's no reason to freeze onion. Chop 'em up and just stash in the fridge. You'll get upwards of 5 - 6 days. Just do 'em on the weekend.


          2 Replies
          1. re: Davwud

            There IS a reason to freeze onion, which is that it will cook faster, straight fromfrozen, then either fresh-cut or refigerator-stored cut onion. This is because freezing breaks the cell walls.

            "Mushy" is perhaps a bit extreme - soft, yes, and not something you'd want to thaw then use in something eaten raw. Frozen peppers cook quickly, too.

            1. re: greygarious

              Mushy is not extreme. They get mushy.


          2. I do it all the time. If you're using them in cooking vs. raw strips of red pepper, there is no problem. Just add them later to the dish if you want a bit of a "bite" from the pepper. They will retain some water, so they will be softer than if used fresh.