Red PeppersShelf Life, Storage, and Spoilage Guide
Pantry
1-2 days
Store in a cool, dark, dry place away from direct sunlight. Refrigeration is highly recommended for longer shelf life and to maintain quality.
Refrigerator
1 to 2 weeks
Store unwashed in a plastic bag or crisper drawer. Wash just before use.
Freezer
8 to 12 months
Wash, core, and slice or dice peppers. Blanching is not required for bell peppers before freezing. Pack tightly into freezer bags or containers, removing as much air as possible.
Signs of Spoilage
- Soft spots or mushy texture
- Mold growth (fuzzy white, green, or black spots)
- Wrinkled or shriveled skin
- Off-odor
Room Temperature Safety
The 'Danger Zone' for bacterial growth is between 40°F (4°C) and 140°F (60°C).
Fresh whole peppers are less susceptible to rapid bacterial growth than high-protein foods, but quality degrades quickly at room temperature. For best quality and to prevent spoilage, refrigerate promptly.
Safe Handling
Wash hands thoroughly with soap and water before and after handling fresh produce.
Wash red peppers under running water just before eating, cutting, or cooking. Do not use soap or detergents.
Avoid cross-contamination by using separate cutting boards and utensils for produce and raw meat, poultry, or seafood.
Cut away any bruised or damaged areas before eating.