Thread: Frozen stuffed peppers

On Sep 18, 12:01*pm, Janet Bostwick <nos...@cableone.net> wrote:
> Have any of you prepared the green bell peppers for stuffing(top off,
> seeded and blanched) and then frozen the peppers that way?
>
> *I've never done any kind of frozen stuffed peppers; I've always made
> them fresh. *But this year the bell peppers at Winco are outstanding
> and I want to get more. *They are huge with flat bottoms and the flesh
> is extraordinarily thick. *I've frozen one batch stuffed. *I was
> thinking of freezing the empty peppers so that I would have more
> leeway for fillings later on and I would also still have the ability
> to tinker with dinners. *I know the pepper flesh with soften from the
> freezing, but will they still make tolerable stuffed peppers? *Has
> anyone done it this way?
> Janet US

I do this all the time. I core and clean the peppers, then pop them in
the freezer (no need for blanching).

Come winter, the peppers are thawed and used for stuffed peppers.

They are a little softer than when you blanch and cook, but still
good.

Michelle

On Tue, 18 Sep 2012 11:21:10 -0700 (PDT), Michelle
<[email protected]> wrote:

>On Sep 18, 12:01*pm, Janet Bostwick <nos...@cableone.net> wrote:
>> Have any of you prepared the green bell peppers for stuffing(top off,
>> seeded and blanched) and then frozen the peppers that way?
>>
>> *I've never done any kind of frozen stuffed peppers; I've always made
>> them fresh. *But this year the bell peppers at Winco are outstanding
>> and I want to get more. *They are huge with flat bottoms and the flesh
>> is extraordinarily thick. *I've frozen one batch stuffed. *I was
>> thinking of freezing the empty peppers so that I would have more
>> leeway for fillings later on and I would also still have the ability
>> to tinker with dinners. *I know the pepper flesh with soften from the
>> freezing, but will they still make tolerable stuffed peppers? *Has
>> anyone done it this way?
>> Janet US
>
>I do this all the time. I core and clean the peppers, then pop them in
>the freezer (no need for blanching).
>
>Come winter, the peppers are thawed and used for stuffed peppers.
>
>They are a little softer than when you blanch and cook, but still
>good.
>
>Michelle

O.k., One step easier. Thanks.
Janet US

Janet Bostwick wrote:
> Have any of you prepared the green bell peppers for stuffing(top off,
> seeded and blanched) and then frozen the peppers that way?
>
> I've never done any kind of frozen stuffed peppers; I've always made
> them fresh. But this year the bell peppers at Winco are outstanding
> and I want to get more. They are huge with flat bottoms and the flesh
> is extraordinarily thick. I've frozen one batch stuffed. I was
> thinking of freezing the empty peppers so that I would have more
> leeway for fillings later on and I would also still have the ability
> to tinker with dinners. I know the pepper flesh with soften from the
> freezing, but will they still make tolerable stuffed peppers? Has
> anyone done it this way?
> Janet US

We've been buying a lot of peppers from Winco. The prices are unbelievable!
We just have to check them really well because they're not always fresh. At
our store, the bulk of them are not refrigerated.

I don't know the answer to your question. I have never tried that. I would
think if you stuffed them first and froze them, it would work. Because you
can buy frozen ones that way.

My husband's aunt always freezes peppers when she can get them for a good
price. But she cuts hers in strips.

Michelle wrote:

>On Sep 18, 12:01*pm, Janet Bostwick <nos...@cableone.net> wrote:
>> Have any of you prepared the green bell peppers for stuffing(top off,
>> seeded and blanched) and then frozen the peppers that way?
>>
>> *I've never done any kind of frozen stuffed peppers; I've always made
>> them fresh. *But this year the bell peppers at Winco are outstanding
>> and I want to get more. *They are huge with flat bottoms and the flesh
>> is extraordinarily thick. *I've frozen one batch stuffed. *I was
>> thinking of freezing the empty peppers so that I would have more
>> leeway for fillings later on and I would also still have the ability
>> to tinker with dinners. *I know the pepper flesh with soften from the
>> freezing, but will they still make tolerable stuffed peppers? *Has
>> anyone done it this way?
>> Janet US
>
>I do this all the time. I core and clean the peppers, then pop them in
>the freezer (no need for blanching).
>
>Come winter, the peppers are thawed and used for stuffed peppers.
>
>They are a little softer than when you blanch and cook, but still
>good.
>
>Michelle

Freezing empty peppers is a big waste of freezer space... prepare the
cooked stuffed peppers and then freeze a ready to reheat meal. If you
freeze all those peppers empty you'll probably eventually throw them
into the trash, when each time you think to make them anticipating all
that work will put you off, five years later you'd still be thinking
you'll make stuffed peppers, NOT! If I had a whole lot of bell
peppers (and I have) I'd cut em into chunks and fry them with onions
and freeze servings in zip-locs (takes little freezer space), then
they'd only need a quick nuke to top a saw-seege sandwhich, even a
tube steak, would be nice on a burger, even on a pizza, aye carrumba,
they'd be mucho grande on nachos.

Janet Bostwick wrote:
>
> Have any of you prepared the green bell peppers for stuffing(top off,
> seeded and blanched) and then frozen the peppers that way?

I've frozen them whole before. Thaw when you are ready to make stuffed
peppers, THEN top off and seeded. Blanching makes no improvement if you
will be making stuffed peppers. The peppers are all soft anyway by the time
they're done. YMMV but I've done blanched before and noticed no difference.

Also, if you have limited freezer space, just top and seed them and cut into
slices and freeze. When you are ready to make stuffed peppers, just thaw
them and add in the stuffing ingredients to make a "stuffed pepper
casserole." Top with cheese or whatever you like to do. That casserole
won't be as visually appealing as individual stuffed peppers but the taste
will be the same.

G.

On Tue, 18 Sep 2012 14:25:30 -0700, "Julie Bove"
<[email protected]> wrote:

> My husband's aunt always freezes peppers when she can get them for a good
> price. But she cuts hers in strips.

No need to do that when she can buy a 1 lb bag of multicolored bell
pepper strips from TJ's freezer section at such a good price.

--
Food is an important part of a balanced diet.

sf wrote:
>
> On Tue, 18 Sep 2012 14:25:30 -0700, "Julie Bove"
> <[email protected]> wrote:
>
> > My husband's aunt always freezes peppers when she can get them for a good
> > price. But she cuts hers in strips.
>
> No need to do that when she can buy a 1 lb bag of multicolored bell
> pepper strips from TJ's freezer section at such a good price.


"TJ sucks, imo" hehehehh

And you were the only correct one, Barbara, from all that I had heard, I was
under the impression that it was no more than some discount grocery store.
It really doesn't suck, imo, that subject line was just to attract attention
and also to trick Tommy Joe into thinking I was talking about him.

Also...that "greek feta cheese dressing" that I bought and wasn't
impressed? It was great for dip for pizza. I also complained that it was
nothing more than ranch dressing with feta cheese blended in? Last saturday
(at my regular grocery store) I bought ranch dressing and some real feta
cheese. I think I liked the TJ brand better. It was a good price too.

G.

On Tue, 18 Sep 2012 19:12:54 -0400, Gary <[email protected]> wrote:

> sf wrote:
> >
> > On Tue, 18 Sep 2012 14:25:30 -0700, "Julie Bove"
> > <[email protected]> wrote:
> >
> > > My husband's aunt always freezes peppers when she can get them for a good
> > > price. But she cuts hers in strips.
> >
> > No need to do that when she can buy a 1 lb bag of multicolored bell
> > pepper strips from TJ's freezer section at such a good price.
>
>
> "TJ sucks, imo" hehehehh
>
> And you were the only correct one, Barbara, from all that I had heard, I was
> under the impression that it was no more than some discount grocery store.
> It really doesn't suck, imo, that subject line was just to attract attention
> and also to trick Tommy Joe into thinking I was talking about him.
>
> Also...that "greek feta cheese dressing" that I bought and wasn't
> impressed? It was great for dip for pizza. I also complained that it was
> nothing more than ranch dressing with feta cheese blended in? Last saturday
> (at my regular grocery store) I bought ranch dressing and some real feta
> cheese. I think I liked the TJ brand better. It was a good price too.
>
You'll find little things here and there that will eventually hook
you. TJ's is insidious that way! My current downfall is their answer
to a bear claw - called Almond Ring Danish
<http://2.bp.blogspot.com/-1A1U-k7ZQ-Y/TrFU_Qfs_-I/AAAAAAAABiI/sDsl10bv0ZM/s640/IMG_2510.JPG>
The other thing I like a whole bunch is their 1lb container of hummus
(plain has plenty of garlic for me).
<http://lh5.ggpht.com/-Cvm2BLyEQhU/T-TbDZxrbrI/AAAAAAAASuA/cUwAeqpRDg8/June%2525202012%252520449%25255B2%25255D.jpg>



--
Food is an important part of a balanced diet.

On Tue, 18 Sep 2012 15:10:55 -0700, sf <[email protected]> wrote:

> On Tue, 18 Sep 2012 14:25:30 -0700, "Julie Bove"
> <[email protected]> wrote:
>
> > My husband's aunt always freezes peppers when she can get them for a good
> > price. But she cuts hers in strips.
>
> No need to do that when she can buy a 1 lb bag of multicolored bell
> pepper strips from TJ's freezer section at such a good price.

Weird... this reply seems to be sitting in my outbox (unsent). I
wonder what happened?

--
Food is an important part of a balanced diet.

"sf" <[email protected]> wrote in message
news:[email protected]..
> On Tue, 18 Sep 2012 14:25:30 -0700, "Julie Bove"
> <[email protected]> wrote:
>
>> My husband's aunt always freezes peppers when she can get them for a good
>> price. But she cuts hers in strips.
>
> No need to do that when she can buy a 1 lb bag of multicolored bell
> pepper strips from TJ's freezer section at such a good price.

There are no TJ's where she lives. But I would suspect that she often gets
them for free. The part of PA where they live is very different from here.
People often pay for things with produce. Many people have gardens there.

On 9/18/2012 1:01 PM, Janet Bostwick wrote:
> Have any of you prepared the green bell peppers for stuffing(top off,
> seeded and blanched) and then frozen the peppers that way?
>
> I've never done any kind of frozen stuffed peppers; I've always made
> them fresh. But this year the bell peppers at Winco are outstanding
> and I want to get more. They are huge with flat bottoms and the flesh
> is extraordinarily thick. I've frozen one batch stuffed. I was
> thinking of freezing the empty peppers so that I would have more
> leeway for fillings later on and I would also still have the ability
> to tinker with dinners. I know the pepper flesh with soften from the
> freezing, but will they still make tolerable stuffed peppers? Has
> anyone done it this way?
> Janet US
>

I'm not a pepper fan but this year I decided to try making them part of
my diet to replace other foods with veggies. I made up a batch of
stuffed peppers and froze them in single serving sizes in foodsaver
bags. worked out very well. Reheated they tasted almost the same as
when I'd made them fresh.