Storage
It is best to store pointed peppers in a cool place (approx. 12-15 °C). Preferably in the original packaging or a paper bag. Packed pointed peppers actually stay fresh for longer.
Movie: In this video, Winston Post shows how peppers are stored.

Fruiting vegetables, such as pointed peppers, should not be kept in the refrigerator, because they want to ripen a little longer. Too cold a temperature disrupts this process. Stored properly, pointed peppers will keep for up to a week.

You can also freeze pointed peppers.
Movie: In this film, Winston Post shows you the best way to freeze pointed peppers.

Raw pointed peppers can also be kept in the freezer. Just before freezing, blanch them for 1 minute (heat briefly). At a minimum of -18 °C, pointed peppers will keep for up to 12 months in a well-sealed container or bag.

Do you have any leftover pointed peppers? Then you can keep these leftovers in a sealed container in the fridge for 2 days or in the freezer for 3 months.

How do I know if a pointed pepper is no longer good? A pointed pepper is mouldy or has rotten spots. You can recognise this decay by looking, smelling or tasting.

Preparing
Wash the pointed peppers before use. Then cut it in half and remove the seeds.

Fill one half with, for example, couscous, diced peppers and some fresh goat cheese. Or roast the pointed pepper whole on a grill plate or the barbecue.

Movie: In this film, Nederland Proeft shows you the best way to skin peppers.

Would you like to eat the pointed peppers raw? Then first let the peppers come to room temperature. Then the flavour comes into its own!

Storage times

Raw
Cool place: 7 days
Deep-freeze: 12 months

Cooked
Refrigerated: 2 days
Deep-freeze: 3 months

Preparation times

Cooking: 5 - 9 minutes
Stir-frying: 5 - 7 minutes
Microwave oven: 1.5 - 3 minutes
Grilling: 3 - 5 minutes
Braising: 10 - 15 minutes
Steaming: approx. 10 minutes

Cleaning the pointed pepper

See preparing.