"ravinwulf" > wrote in message
...
> I find myself with an overabundance of homegrown bell peppers and I've
> decided to stuff them. Some will be served for dinner tomorrow; but the
> rest are going to go in the freezer. I'm thinking of blanching the
> peppers, stuffing with raw meat/cooked rice, etc., then wrapping and
> freezing them individually without the sauce. Does that sound ok, or
> would it be better to add the sauce and cook them (partially? fully?)
> before packaging and freezing?
>
> Regards,
> Tracy R.

Either way will work. If you decide to blanch them to preserve color etc.
then I would be sure to give them an ice water bath just when they come out
of the hot water. i.e. blanch and shock.

Dimitri