Sweet pepper for the freezer

Sweet pepper for the freezer

Category: Blanks

Ingredients
Fresh sweet pepper	optional

Cooking method

• Sweet peppers, different colors, autumn harvest, ground, and preferably thick-walled.
• 
• We clean the pepper, wash it, cut it in half, remove the seeds, and various insides are unnecessary.
• Cut the pepper into pieces or into thick strips. I recommend not to chop the pepper very finely and thinly.
• 
• We put it in a plastic bag, tie the bag and put it in the freezer for storage.
• 
• Use for preparing various dishes. Peppers do not need to be thawed so as not to drip and lose their shape and color. Chunks of frozen peppers, put directly in the pan and sauté with other vegetables. Or, you can put the frozen peppers into the broth right away, so the peppers retain their shape and taste.

Note

The recipe is non-binding. Simply, another user may appear who asks: is it possible to freeze sweet peppers and how to do it? And here is a ready-made answer with pictures.
Cook with pleasure and bon appetit!

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Sweet pepper for stuffing to bookmark in the freezer (Admin)

Everything must be frozen. This is very convenient. By the way, you can freeze the peppers for further stuffing. Just peel it, as usual, with "cartridges", and blanch a little in boiling water. The main thing is that they become soft and flexible, and they could be "crumpled" flat (not to be zealous so as not to crack). It's just more compact. Fold neatly into bags and freeze. Then defrost as needed and stuff. Unfortunately, she didn’t come up with the idea herself; I somehow bought such peppers at the market from some small farm firm. Then she herself began to do so.

Everything must be frozen. This is very convenient.

I agree 100%, only I already have no place, and I still want so much

Everything must be frozen. This is very convenient. By the way, you can freeze the peppers for further stuffing. Just clean it, as usual, with "cartridges", and blanch a little in boiling water. The main thing is that they become soft and flexible, and they could be "crumpled" flat (do not be zealous, so as not to crack). It's just more compact. Fold neatly into bags and freeze. Then defrost as needed and stuff. Unfortunately, she didn’t come up with the idea herself; I somehow bought such peppers at the market from some small farm firm. Then she herself began to do so.

And I freeze without blanching. I buy small peppers, peel them and, as far as possible, insert them into each other - and into the bag in portions.

So I just freeze peeled and washed peppers. I'm not blanching. Perhaps this way it will take up less space, but it will take more labor and time to prepare. And I need everything quickly!

I also do not blanch, I freeze raw! For stuffing, I take a thick pepper, peel it inside, and freeze it whole. Then it's not a problem to put the minced meat directly into the frozen pepper, pour the sauce and put it to stew.

Very tasty, and most importantly, the pepper is not greenhouse, but autumn ground, it smells in summer!

Oh yeah!!!! It was for such purposes that a large freezer was purchased, at first my husband was against it, why do we need this bandura with your height, what can we put there, we will have enough of a small freezer !!!!! And now she wonders how before they could live without this miracle. We also freeze the pepper and chopped and for stuffing.Winter is not at all the same without it, but here is the smell of summer, taste and color !!!! They began to notice that the freezer was not enough for us alone !!!!!

It doesn't matter how, just to freeze
True, there is no longer a centimeter ...

That's it!!!! we still allocate a whole shelf for grated carrots and greens, otherwise I don't have carrots in my apartment, and so I broke off the shabby carrots and fried with herbs.

How I want a new refrigerator with freezers.

Tell me, when you stuff frozen peppers, does it not lose its shape after defrosting? I think it will break

The pepper does not lose its shape, since the minced meat is inside. And tearing is like stuffing with minced meat, and you need to cook such a pepper quickly, it's better in a pressure cooker, or you can just in a saucepan, the pepper is quickly cooked. Why is it better to freeze thick-walled, dense peppers.

Yes, I cooked in a simple saucepan when there was no pressure cooker. Very convenient and quick frozen stuffing. Nadia, don't defrost it before stuffing

I also do not blanch, then I stuff it without defrosting, it turns out very wonderful! And our soups, sauces, dressings are also a godsend, a couple of kg flies away during the winter!

[small]

Gave, one might say, completely small pods of bitter pepper, and I also want to freeze it. What is the best way to do it, put it in the freezer as it is, or is it better to clean the seeds? But then I'm afraid nothing will remain of him, some kind of dwarf variety

Olya, it is better to immediately process and lay the pepper fillets, because after the freezer the pepper can soften. Still, it is better to pickle bitter peppers, pour olive oil, I have such recipes

[Romchka]

Romchka
Thank you, most likely I will.
Is it possible in a mixture of olive oil and corn?
It's just that I don't have enough olive, but corn is just enough.

Olya, I buy olive oil specially for such things, I don't regret it. I haven't tried it with any other oil, but I read in the topic that girls pour in sunflower seeds too - you need to try
I like that olive oil hardens and becomes white and dense like butter, sort of like a preservative, and you can keep it in this form and in the freezer, nothing will happen. And in the zero chamber, the olive oil also turns white. And then the oil can be used in the salad, already infused with pepper or herbs, the oil will not disappear

Or is it my prejudice settled in my brain, but I think so

And I also ice it entirely, clean it, put it in cups one by one, and in a bag. In winter, I stuff frozen peppers with meat, and the carcass for about 20 minutes. Frost, snow, and on the table delicious stuffed peppers with sour cream !!! Lyubota

Super cool! There is no more room, but I will look for the whole pepper, tomorrow I go to the market for pepper

Super cool! There is no more room, but I will look for the whole pepper, tomorrow I go to the market for pepper

Be sure to find, at least a little for special occasions and for trial.

[Admin!]

Admin! And I put my peppers in the recently purchased vacuum bags from teskoma. I fell asleep in a bag, pumped out the air. Class! And without extraneous freezing odors, and without frost!

🔗

[small]

Gave, one might say, completely small pods of bitter pepper, and I also want to freeze it. What is the best way to do it, put it in the freezer as it is, or is it better to clean the seeds? But then I'm afraid nothing will remain of him, some kind of dwarf variety

And I dry such a pepper. Then I just rub it with my hands and in a dish instead of ground hot pepper, one pepper per saucepan is just right for me

After reading the recipes on the forum, last year I froze the chopped bell pepper slightly dried in an electric dryer. The result was very pleasing !!! The taste is richer, during cooking the pepper does not lose its shape, it takes up less space in the freezer. Thanks for the recipes that prompted this idea!

Admin! I didn't pay much attention, but usually I see ground pepper so crooked, thin-skinned, more often green.
You write about fleshy and plump. Do we sell this in the fall, and even dirt?
It seems like meaty, it's all imported, glossy.
Sorry, maybe you really should pay more attention to this? We bought a freezer 1.90, I also want to freeze it for the winter for stuffing. How can such peppers be visually distinguished from imported ones? Maybe there are some nuances? Thank you!

[Anya]

Anya, there is such a pepper
Somewhere the end of August, September comes the southern, Krasnodar pepper. I specifically wait for just such a pepper, and even negotiate with the seller in the market. Yes, and our grannies bring their pepper from the site - the truth is a little expensive for grannies

Wait for autumn, shop and freeze
And you can also dry it - a great seasoning turns out

Soup greens (a mixture of dried vegetables, herbs) (Admin)

Thank you for responding so quickly. So I will pay attention and catch such a pepper)))))

Thank you for writing that the pepper can be frozen, I washed it, cut it into four parts and stuffed a small basin on a niser, froze it on a baking sheet in one layer, poured it into a bag - and all winter, the beginning of spring there was loose pepper - in borsch - itself - it smells like summer!

[Oksana]

Oksana, to your health!
And also, I freeze the whole pepper for stuffing. I take out the seeds from above, and the whole pepper remains. Then I stuff it with any minced meat and put it to bake or stew, or steamed - without defrosting the pepper directly, otherwise it will flow

Here you can see my peppers in different versions My games with peppers: with chili-bitter and sweet Bulgarian, as well as peppercorns

And I freeze peppers, cut into different pieces, and squares, and stripes, and thin strips. I have my own pepper from the dacha, it grows a lot and this is the fastest way to save it. And a minimum of work with it, in contrast to canning.
And the year before last she froze stuffed with meat. I stuffed the pepper, as usual, and put it in bags so that it could be cooked at once. When there is no time to cook, I just put frozen peppers in a slow cooker, without defrosting, poured sauce and after 1.5-2 hours it was ready. Very comfortably.

Tell me! Apparently cooking in the stewing mode? Just write that there is no time, and cook the peppers for 2 hours. Even taking into account the fact that both the pepper and the minced meat are frozen, it still takes an unreal long time !!!

Why exhibit time and know? You can constantly look into the multicooker and check the readiness of the pepper. Pierce with a knitting needle. If ready, take out and take a sample for readiness.

1.5-2 hours is a lot, minced meat cooks quickly, especially in a multicooker

In the above post, I gave a link to my recipes for peppers in different versions - you can see the cooking principle and time

Here I am about the same! There is a cartoon, but I don't cook vegetables in it for 2 hours))))

Here I am about the same! There is a cartoon, but I don't cook vegetables in it for 2 hours))))

And who among us is against - cook in less time

frozen stuffed with meat

I, too, always freeze stuffed, sliced, of course, too

and cook the peppers for 2 hours

it is convenient here because the pepper is in the cartoon, it cooks by itself, the tedious work-filling of the pepper is absent, and for 2 hours - the peppers need to defrost, fresh ones cook faster
highly conveniently- fresh without pouring, frozen with a little water or broth, so that the steam will quickly defrost peppers and other, also frozen vegetables

That's right Irina.

peppers need to defrost, fresh ones cook faster

And most importantly, you don't need to control the cooking process. I threw it into the multicooker and went on business. And even if you didn’t have time to return in 2 hours, then a tasty treat is still waiting for you. Hot, fragrant. You can immediately sit down at the table

[Tanechka]

I recommend not to chop the pepper very finely and thinly.

Tanechka, and why ?

I am interested, because in cooking I most often cut pepper into thin "noodles") ...

For stuffing, I take a thick pepper, peel it inside, and freeze it whole.

Tanechka, and do you freeze whole peppers by putting "cups" one into one or in some other way?

Because, finely sliced ​​peppers cook quickly against the background of other vegetables and can quickly boil.
In small cuts, the pieces are quickly soaked in oil broth and so on, and sometimes the taste of frying is felt more than the taste of pepper.
In a large cut, the pepper does not have time to soak-boil-boil inside, which makes it tastier, and it remains intact.

Well, these are my observations and my taste. You can do what suits you best.
I just like frying onions-peppers-carrots a bit al-dente, so that the structure and taste of vegetables can be felt.And I often make such a side dish, where I cut these vegetables into coarse strips and fry them in oil.

I insert the peeled peppers into one another, but so as not to break the walls, so it may not completely enter each other.

[Sweet pepper for stuffing to bookmark in the freezer]

I insert peeled peppers into one another

So you, girl), it turns out that there is a separate topic under Sweet pepper for stuffing to bookmark in the freezer assigned !!!

I somehow did not immediately see ...

And thank you again for everything you do for us Tanechka !!!

This is soooo WORK !!!

And most importantly, thank you for being in our life !!!

[Inna]

Inna, Thanks for the kind words!

And I also ice it entirely, clean it, put it in cups one by one, and in a bag. In winter, I stuff the frozen peppers with meat, and the carcass for about 20 minutes. Frost, snow, and on the table delicious stuffed peppers with sour cream !!! Lyubota
[/ quote.]
I froze pepper in the fall according to the principle of "glass in glass", just lovely, it takes up little space, today I stuffed the next batch, everything is beautiful and even, fragrant, pleasant.