All About Bell pepper
Your complete guide to bell pepper - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Bell pepper Last?
Storage times and freshness tips for bell pepper in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, Whole in Refrigerator1-2 weeks (can extend to 3 weeks if very fresh and stored optimally)
Signs of Spoilage
Soft spots, wrinkles, dull skin, slimy texture, visible mold (white, fuzzy, or black spots), significant discoloration (e.g., green turning brownish or black).
How to Check
Visual: Inspect for bright, firm skin and uniform color. Look for any dark spots, shriveling, or mold. Touch: Gently squeeze – a fresh bell pepper should feel firm and crisp. If it feels soft, squishy, or mushy, it's likely spoiled. Smell: Fresh bell peppers have a mild, slightly sweet aroma. An off, sour, or putrid smell indicates spoilage.
Storage Tips
Store unwashed in the crisper drawer of your refrigerator. Avoid storing them in airtight plastic bags, as trapped moisture can accelerate spoilage. A paper towel in the crisper can help absorb excess moisture.
Raw, Cut in Refrigerator2-4 days
Signs of Spoilage
Loss of crispness, softness, sliminess on the cut surfaces, darkened or discolored edges, sour or unpleasant smell, visible mold.
How to Check
Visual: Look for vibrant color and firm pieces. Discard if edges appear dark, slimy, or if mold is present. Touch: Pieces should still feel somewhat firm and crisp. If they are overly soft or slimy, they are spoiled. Smell: Any sour, fermented, or off-odor means it's time to discard.
Storage Tips
Store cut bell peppers in an airtight container or a sealed plastic bag in the refrigerator. This prevents dehydration and helps maintain freshness, as well as preventing the absorption of other fridge odors.
Cooked in Refrigerator3-5 days
Signs of Spoilage
Slimy texture (beyond typical cooked softness), off-odor (sour, yeasty, fermented), visible mold, significant discoloration.
How to Check
Visual: Cooked bell peppers should look consistent in color and texture. Look for any mold growth or unusual darkening. Touch: Should not be slimy or excessively mushy. Smell: A fresh, cooked aroma. Any sour, pungent, or unpleasant odor indicates spoilage.
Storage Tips
Cool cooked bell peppers rapidly within two hours of cooking and store them in an airtight container in the refrigerator to prevent bacterial growth and maintain quality.
Frozen (Blanched or Raw)6-12 months
Signs of Spoilage
While generally safe for a long time, quality degrades. Signs of severe degradation include extensive freezer burn (dry, discolored spots), or a strong, unpleasant odor upon thawing.
How to Check
Visual: Check for excessive ice crystals or large areas of freezer burn. While safe to eat, quality will be compromised. Smell: Upon thawing, if the bell peppers have a strong, off-putting smell, it's best to discard them.
Storage Tips
For best quality, wash, core, deseed, and slice or dice bell peppers before freezing. Blanching for 2-3 minutes in boiling water before freezing helps preserve color, flavor, and texture, though it's not strictly necessary for safety. Flash freeze pieces on a baking sheet until solid, then transfer to airtight freezer bags or containers, removing as much air as possible. Label with the date.
At Room Temperature (Short-Term)1-3 days
Signs of Spoilage
Rapid softening, wrinkling, dullness, or the appearance of mold, especially in warm or humid conditions.
How to Check
Visual: Look for firmness and bright color. Softness, wrinkles, or dark spots are signs of rapid deterioration. Touch: Should be firm. If it's soft or squishy, it's going bad quickly. Smell: Any off or sour smell.
Storage Tips
Only recommended if you plan to use the bell peppers within a day or two. Store away from direct sunlight, heat sources, and ripening fruits like bananas or apples, which can emit ethylene gas and accelerate ripening/spoiling.