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.

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 should work - I blanch them for about 5 minutes in boiling
water, drain and stuff them with steamed (cooked) ground beef, rice,
some salsa or some form of tomato sauce and cheddar cheese (and maybe
some Parmesan), the usual herbs & spices, and then moosh some more
shredded cheddar down on top of them. I usually put six of them in a
regular-sized bread pan and then wrap and freeze. I don't add
additional sauce before freezing, but you certainly could add it
before freezing, or before baking.

N.

"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