Sweet pepper for stuffing to bookmark in the freezer

Sweet pepper for stuffing to bookmark in the freezer

Category: Blanks

Ingredients
Sweet pepper

Cooking method

• Sweet pepper is good to harvest in packages and portions, according to the number of eaters, the number of servings. We take out the frozen peppers from the freezer, do not defrost them !!!, fill them with pre-cooked minced meat and vegetables (raw!), Which we make to our liking, fill them with sour cream-tomato (or just tomato) filling, put them in a saucepan and simmer until cooked in a convenient way ... Can be cooked in a multicooker pressure cooker.
• 1. wash pepper, clean from seeds and entrails, cut off the tails with a part of the pepper, a lid.
• 
• 2. Insert the pepper one into one, do not press hard so that the pepper does not crack.
• 
• 3. put the peppers in a bag of a convenient shape: 4-6 pieces next to each other, with a long straw, and so on, and as the place allows in the freezer. I also put the lids in a bag, then cover the stuffed peppers with them before cooking
• 4. put the pepper in the freezer for storage.
• 

Note

Recipe from the series "And I do so!"
Cook with pleasure and bon appetit!

Similar recipes

Frozen avocado (Alycha)

Sweet pepper for the freezer (Admin)

Natural ramson, in olive oil (for storage in the freezer) (Admin)

I do it too

I also do this, last year I froze cucumbers, cut as for okroshka, the smell is very good, the taste is not impressed, it can be dipped into okroshka without defrosting, a little can be done, the taste of okroshka still improves

I also freeze like that, only without lids. And the mother-in-law immediately makes a semi-finished product - she stuffs the peppers with minced meat and freezes. Then he takes it out of the freezer without defrosting it, pours it with filling and extinguishes it. Very much nothing happens. I'm going to do that this year too.

And the mother-in-law immediately makes a semi-finished product - she stuffs the peppers with minced meat and freezes. Then he takes it out of the freezer without defrosting it, pours it with filling and extinguishes it.

I do not dare to do this, since the pepper itself can be stored for a long time, until the new harvest, but meat, cooked food has a limited shelf life, each has its own period. And I don't know when I want stuffed peppers: tomorrow or in 6-8 months
And the minced meat is a matter of minutes, the meat is always there, the onion, the blender - and the minced meat is ready! It can be cooked from evening to tomorrow and you don't need much of it for peppers.
And then, the peppers need to be cooked, and the minced meat and the pepper itself are defrosted in different ways in the pan, the pepper is thin and faster, the minced meat is in a large lump and longer. I once tried to do this - I did not like it, only because of the difference in the preparation of the pepper itself and the minced meat.

But, this is my opinion, my experience

And the mother-in-law immediately makes a semi-finished product - she stuffs the peppers with minced meat and freezes. Then he takes it out of the freezer without defrosting it, pours it with filling and extinguishes it.

and it takes up more space in the freezer than just one pepper in the other