HOME > Chowhound > Home Cooking >

Onions and peppers: OK to chop and freeze?

mschow Aug 18, 2009 08:46 PM

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?
Thanks

  1. Click to Upload a photo (10 MB limit)
Delete
  1. m
    Muskrat RE: mschow Aug 18, 2009 09:03 PM

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

    1. Botch RE: mschow Aug 18, 2009 09:11 PM

      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. g
        ginnyhw RE: mschow Aug 19, 2009 03:40 AM

        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. Davwud RE: mschow Aug 19, 2009 04:42 AM

          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.

          DT

          2 Replies
          1. re: Davwud
            greygarious RE: Davwud Aug 19, 2009 08:05 AM

            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
              Davwud RE: greygarious Aug 19, 2009 08:09 AM

              Mushy is not extreme. They get mushy.

              DT

          2. LindaWhit RE: mschow Aug 19, 2009 08:57 AM

            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.

            1. mschow RE: mschow Aug 20, 2009 07:37 AM

              thanks everyone for your replies; much appreciated!

              1. luckyfatima RE: mschow Aug 20, 2009 09:43 AM

                You can chop and keep in the fridge for a few days as suggested above, but another thing you could do is sautee in oil and allow to cook and then freeze. The oil will preserve them a bit so they will freeze better, as they have a lot of liquid in them naturally and would get bad ice crystals.

                Show Hidden Posts