We had red bell peppers in our food box and I had some red bell peppers in the fridge so I spend an hour or so making stuffed peppers.
It really takes not much longer to make enough stuffed peppers for seven meals than it does to make stuffed peppers for one meal. Finding the dishes to put seven meals of stuffed peppers in . . that was a problem since I haven’t unpacked everything.
Stuffed peppers freeze great and what could be more convenient than pulling a dish out of the freezer and having a great meal ready to heat and eat?
Diana in TX says
Used to make those but DH and bell peppers – not a good combination. Something in those that does not treat his stomach well. Of course he can eat the hot peppers etc.
Karin says
great idea – I love stuffed peppers, although I usually use the green. Don’t think I’ve ever done it with red peppers (because they are usually more expensive) – is it much of a different flavor?
Valerie (Scooquilt) says
Yes, the flavor is sweeter (better!), less acid. Also higher in vitamin C. Best way to have enough is to grow your own. They do well even in a poor year.
patti says
very different flavor, more mild. lots of people who can’t tolerate the green bells can easily use red, yellow, or orange. i prefer them, but dh still likes green the best. i make all kinds but have never frozen any. good idea!
amy says
How long do you cook them when you take them out of the freezer?
Venessa says
Please include your recipe. Thanks. Also, once the peppers have been frozen (uncooked) don’t they end up all yucky and wilted out of the freezer? Kind of like if you were to freeze lettuce? Thanks.
Karen says
looks good too bad hubby doesn’t like them – I wouldn’t have the dishes nor the freezer room for so much though – I don’t have a big freezer and small kitchen so no room for excess dishes.
Karen
Dora, the quilter says
Remember, when dishes are in short supply, if they are the right size, they can be lined with plastic wrap, food frozen, taken out and put in gallon bags, and the dishes used for something else. (This reminder is as much to myself as anyone. 😉
Debbie R. says
I need to learn more about freezing prepared meals.. Hopefully we will have a good garden this year (last years was a bust because of hot dry weather). That will be my plan for the next week or two.. study freezing foods… any suggestions what sources to use?
Helen B. Ellen says
I absolutely love having meals in the freezer. I often line the pan, freeze the contents and then put it in a freezer bag.
I just made a huge score at a community yard sale this weekend. I got a FoodSaver vacuum sealer (the kind that you can make your own bags with the FoodSaver film)!!! It was only $5!!! What a steal and it works (and looks nearly brand new!) great!! I’ve been wanting one and was just ready to splurge and buy one at the big box store, but I was trying to be thrifty and find it used. Hurray for me! (I have the handheld and use it ALL the time for sealing canning jars for extended refrigerator storage.)
At that same sale I found an unused Presto 16 quart pressure canner. The gasket was still in the plastic/cellophane wrapper. It was $20!
Call us good shoppers this weekend!!
Marge in Louisiana says
We have one more freezer container of stuffed bell peppers. I put them up already cooked so they are limp anyway. I think if they are frozen raw they would just cook up the same way depending upon whether the meat was raw or cooked. Frozen cooked is a faster meal. I cook mine from raw in the slow cooker for about 4 hours on medium in V-8 juice and then freeze them when they are cooled in the amount I need per meal. Longer does not make any noticeable difference either if one can’t get there in 4 hours.
Lee Ann L. says
This is a good idea. Too bad I don’t like stuffed peppers. LOL. But, I am planning to get an upright freezer so that I can do stuff like this (such as meatloaf). The house that we put in an offer on (and it’s been accepted) has a space for an upright freezer right next to the refrigerator. Come Monday sometime, we should have a contract on it. But, I’m refusing to get excited until after the home inspection. But, this place is a dream and the house is in great condition and I can have my chickens and bees! 🙂
Lee says
I prefer stuffed red peppers over green because the flavor is sweeter and doesn’t give me ‘backtalk’ later. I use a recipe from “Saving Dinner” that utilizes the crockpot, yum. Do you cook yours completely before freezing?
Donna says
When I make extra I wrap each one in Saran Wrap and then put them in a freezer bag. That way I can take out one or two at a time and not have to have the extra dishes. That’s just the way I do them not saying it’s better.