Chopped onions and bell peppers are often stored in the refrigerator for convenience. The user has noticed that while onions remain fresh for a considerable time, cut bell peppers deteriorate quickly. Initially crisp, the peppers become soggy, then slimy and inedible. The user believes spoilage is the cause, as with most produce. They are seeking methods to extend the shelf life of cut peppers for a few extra days. Freezing is not a preferred option due to texture and taste degradation. Pickling is also not feasible due to time and resource constraints. Therefore, the user is looking for alternative preservation techniques. They want to avoid wasting the remaining prepared peppers and the effort of re-prepping them. Ultimately, the goal is to find a method that keeps the peppers usable for at least a few days longer.