Peppers are a staple in many households, but they can be tricky to store. However, one expert has shared a simple trick to keep them fresh for up to two weeks without any costly tools
Peppers are famously temperamental when it comes to their shelf life because they’re bursting with water. When excess moisture accumulates or the environment changes from warm to cold, the water-filled cells of peppers can transform from snappy to limp.
Thankfully, using the proper storage technique, bell peppers can become a durable refrigerator essential that remains crunchy and vibrant for as long as two weeks.
Maddy Rotman, head of sustainability at Imperfect Foods, explains that peppers “love to be stored in the cold,” and should be kept in the fridge. As she explains: “Bell peppers stored on the counter last about five days, but in the fridge, they can stay fresh for up to two weeks”. Nevertheless, she highlights that peppers won’t survive if they’re carelessly thrown onto a chilled shelf.
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Begin with complete, unwashed peppers: move them into a fresh resealable bag, carefully squeeze out surplus air, and position the bag at the very front of your crisper drawer where air circulation and temperature remain constant.
Maddy told Martha Stewart that “humidity is the key here, as too much moisture can cause bell peppers to lose their crunch,” so tuck a dry paper towel into the bag to soak up condensation and swap it out if it gets wet.
This simply combination – cold, consistent temperatures and gentle moisture control- enables peppers to maintain their shiny exterior, sweet taste, and satisfying crunch.
Keep peppers separate from fruits like apples, bananas and tomatoes that produce a lot of ethylene. This gas can speed up the softening process and it’s best to give peppers their own space so they don’t get squashed under heavier produce, reports the Express.
If you’re someone who likes to rinse your produce before storing it, make sure to dry the washed peppers thoroughly. Pay special attention to the stem end and crevices before bagging them up to prevent any hidden moisture from seeping into the flesh.
For sliced peppers, remove the seeds and store them in an airtight container lined with a fresh paper towel. Change the towel every day or two to keep the surfaces dry, and place the container at the front of the fridge for quick cooling.
When handled properly, sliced peppers can stay crisp for three to five days, while whole peppers stored in the crisper can maintain their crunch for up to two weeks.
If you’re running out of room in the fridge, there’s a less ideal but still feasible alternative. Maddy suggests trying a pantry or a cabinet shelf that’s cool, dry, and away from direct light, and warns, “never keep them on the countertop near the stove.”
