I've never frozen stuffed peppers for later use. What method works
best.
Cut the top off and stuff the whole pepper or cut them in half from
pole to pole and stuff the halves?
I'm thinking Blanch, stuff, bake, freeze????
Is that what works best?
Then what? RE-heat from frozen? Thaw overnight in fridge??
What temp? How long?
Advice and thoughts please
Janet US

Janet, I used to do this often. I cut the peppers in half, lengthwise, blanched them,
stuffed them (cooked rice, cooked crumbled ground beef, spices to taste, some form
of tomato sauce or diced tomatoes, some shredded cheese), sprinkled more shredded
cheese on the surface of the stuffing. Then I baked them on a parchment or foil sheet
at 350 until the stuffing was hot and the cheese melted. I cooled them for about an hour
and then wrapped them in meal portions and froze. I thawed them in the fridge and heated
them the same way I baked them adding some more shredded cheese on top. They are
really good; now I want to make some again. ;-))

N.

On Mon, 27 Feb 2017 12:32:43 -0800 (PST), Nancy2
> wrote:

>Janet, I used to do this often. I cut the peppers in half, lengthwise, blanched them,
>stuffed them (cooked rice, cooked crumbled ground beef, spices to taste, some form
>of tomato sauce or diced tomatoes, some shredded cheese), sprinkled more shredded
>cheese on the surface of the stuffing. Then I baked them on a parchment or foil sheet
>at 350 until the stuffing was hot and the cheese melted. I cooled them for about an hour
>and then wrapped them in meal portions and froze. I thawed them in the fridge and heated
>them the same way I baked them adding some more shredded cheese on top. They are
>really good; now I want to make some again. ;-))
>
>N.

thank you, thank you. I just needed someone to give me a real life
experience. My Winco is currently carrying huge green and red bell
peppers at good price. $.69 for huge green ones. (regular price is
around .89 -.99) I thought to take advantage of that.
Janet US

On Mon, 27 Feb 2017 12:32:43 -0800 (PST), Nancy2
> wrote:

>Janet, I used to do this often. I cut the peppers in half, lengthwise, blanched them,
>stuffed them (cooked rice, cooked crumbled ground beef, spices to taste, some form
>of tomato sauce or diced tomatoes, some shredded cheese), sprinkled more shredded
>cheese on the surface of the stuffing. Then I baked them on a parchment or foil sheet
>at 350 until the stuffing was hot and the cheese melted. I cooled them for about an hour
>and then wrapped them in meal portions and froze. I thawed them in the fridge and heated
>them the same way I baked them adding some more shredded cheese on top. They are
>really good; now I want to make some again. ;-))
>
>N.

Frozen peppers are a bad idea. they turn to mush. I freeze stuffed
cabbage but not stuffed peppers. If I wanted stuffed peppers I'd cook
up a large batch, enough for 3-3 days... if you think about it stuffed
peppers would take up a lot of freezer space. I think you'd be
smarter to freeze meata-balles and sausage, and serve hero style
buried under a ton of freshly sauteed peppers n' onions.

Tonight's dinner is bone-in poke chops with a mess of black beans and
rice that contains a ton of chopped green peppers... garlic, onions,
adobo seasoning... everything is already cooked and in the fridge, all
that's left is to add the rice and cook... liquid is primarily a large
can of petit diced tomatoes with a little water to make 4 cups for 2
cups of rice.

Don't split them, just remove the top part where the stem is, fill with rice and browned drain gr beef, then pour tomato juice over that and put cheese on top, then bake a while.

Shel, in my experience, if the peppers are blanched first,,they are fine.

N.

When they are stuffed whole before cooking and freezing, they are much harder (take a lot longer)
to thaw in the fridge.

Stuffing whole for a meal right after baking, instead of freezing, works just fine. I split them only when
I plan to freeze them.

N.

Nancy2 wrote:
>
> Shel, in my experience, if the peppers are blanched first,,they are fine.
>
> N.

I agree...fully cooked and frozen stuffed peppers are fine.
I often just blacken fresh green peppers, cut them up, then
freeze them for recipes. Good to keep on hand, imo.

On Tue, 28 Feb 2017 06:04:27 -0800 (PST), Nancy2
> wrote:

>When they are stuffed whole before cooking and freezing, they are much harder (take a lot longer)
>to thaw in the fridge.
>
>Stuffing whole for a meal right after baking, instead of freezing, works just fine. I split them only when
>I plan to freeze them.
>
>N.

Yes, that makes a great deal of sense. I'm on a 'freezing so I don't
have to cook when I don't want to' gig. Next, I'm going to use those
frozen yeast rolls to make empanadas and calzones. (never done that
before either)
https://www.rhodesbread.com/

I've gotten to the point where I just don't like preparing and cooking
a meal every day but I don't want to go out to eat. Especially with
summer coming up (hopefully) it will be nice to have a whole treasure
chest of goodies to heat up in just the right portion size without a
lot of pots and pans to take care of.
Janet US

Janet, good for you. It wears me out just to read about your preparations. Lol.

N.

On 2017-02-28 11:08 AM, U.S. Janet B. wrote:

> I've gotten to the point where I just don't like preparing and cooking
> a meal every day but I don't want to go out to eat. Especially with
> summer coming up (hopefully) it will be nice to have a whole treasure
> chest of goodies to heat up in just the right portion size without a
> lot of pots and pans to take care of.


Other than the cost of groceries, I sometimes wish that I had a large
family to cook for. My wife avoids carbs and tends not to eat baked
goods, so I don't do as much baking as I might like to. I would be as
fat as a house if I did. When my wife is away I just don't feel like
going to a lot of effort just for myself.