Today's Freezin' Reason....
Bell Peppers are in season!
Green and beautiful. Did you know that if you leave them alone for a few days they will turn red? It's true. Beautiful green bell peppers will turn red.
If you don't have a use for your bell peppers all at once, freeze them. Or if there is a great sale on them at the local farmer's market or vegetable stand, buy them and freeze them.
Dice them or slice them.
Then spread them in a single layer on a cookie sheet.
Cover with a piece of plastic wrap and place on a level spot in the freezer for a few hours until they are completely frozen. Once they are frozen, transfer them to a gallon freezer bag. Label and return to the freezer before they have a chance to start thawing.
Now that they are frozen individually, rather than in a lump, you can pull out just the amount of bell pepper that you need for whatever you are making to feed your family. How handy is that?!
Bell peppers are non-starchy which means you can freeze them without blanching first. Just cut them up and freeze them. They will soften a bit after freezing (because as the water in the peppers freezes it expands and bursts the rigid cell walls that gave them their crispness) but they will soften with cooking, too, so you won't even notice. If your recipe calls for fresh, uncooked peppers (like salad and such), you'll be happier using a fresh pepper and not the frozen.
All the above is true for onions. How marvelous.