Stuffed bell peppers (frozen); very comfortable preparation for the winter

Stuffed bell peppers (frozen) - a very convenient preparation for the winter

Freezing stuffed peppers is a very convenient preparation for the winter, which will help you save time on preparing dinner. The semi-finished product freezes unsurpassedly and does not lose its taste or shape.

How to freeze peppers with insides for the winter:

Boil the rice until half cooked.
Stuff the vegetables with cooked rice porridge mixed with minced meat and spices;
Place on a board, freeze and pack into containers or storage bags.

That's the whole recipe! In winter, stuffed peppers can be stewed in tomato sauce with carrots and onions (no need to defrost anything) and a delicious dinner will be guaranteed. So prepare a lot at once - the main thing is that there is enough space in the freezer.

Ingredients:

Bell pepper – 1 kg.
Rice – 150 g (dry weight).
Minced meat – 500 g.
Onions (small) – 1 pc.
Tomato – 1 pc.
Salt – 0.5 tsp. in rice and 0.5 tsp. into the filling.
Dark ground pepper - 2 pinches.

Production time: 1 hour. Number of servings: 6.

Manufacturing:

1. Wash the rice, add plenty of cool water and add salt. Place over high heat until it comes to a rapid boil and cook for 2 minutes. Then remove from heat and leave in hot water for 10 minutes - this way the rice will soften but not lose its shape. Wash the rice boiled until half cooked, let all the water drain and cool completely.

Any kind of rice, both round and long grain, is suitable for this recipe, at your discretion.

2. Wash the peppers under running water. Remove stems and seeds.

For stuffing, try to select medium-sized vegetables of approximately 1 size.

3. Combine rice and minced meat. Add salt and dark ground pepper, also finely chopped onion. It is best to cut the onion with a knife, and not grind it together with the meat through a meat grinder, then after freezing it will retain its juiciness in the minced meat.

4. Add the grated tomato - to do this, hold it by the skin when you grate it so that only the pulp gets into the filling.

5. Knead the filling well with your hands. As you can see, the ratio of rice to meat should be 1:1. Stuff the peppers using a teaspoon.

6. Arrange the vegetables in a single layer on a board and freeze 100%.

7. Then put it into containers or ziplock bags - the higher the packing density, the better, because pepper has a very pronounced smell and if it is poorly packaged, then the entire contents of your freezer will be thoroughly saturated with this “signature” smell.

This product can be stored for up to 6 months.

How to cook frozen peppers:

No need to defrost.

Place the peppers vertically in the pan. Prepare the sauce separately (the classic is overcooked carrots and onions in tomato sauce) and pour it over the peppers in the pan. Place on low heat, cover with a lid and simmer until fully cooked. During the stewing process, it will defrost without the help of others. Approximate production time is 40 minutes.

Peppers stuffed with meat and rice for the winter for freezing

This fairly simple preparation will allow you to save time on preparing a delicious dinner in the winter, and also save the collection of sweet peppers.

A detailed recipe with step-by-step photos will give you a hint on how to stuff peppers with meat and rice for future freezing.

How to Prepare Stuffed Peppers with Meat and Rice for the Freezer

To make this preparation, we will need 2 kilograms of sweet pepper. The first thing you need to do is wash the pods well under running water. Then, we cut out the stalk and carefully remove all the seeds and internal veins. We rinse the “cups” of peppers again, trying to remove the remaining seeds with a stream of water.

Now, we need to blanch the peppers. This is done so that they become as soft as possible. Such peppers can be filled even more densely with minced meat and it will not crack.

To blanch, pour water into a large saucepan and bring it to a boil. Place the pods in boiling water and again wait for the water to boil. In principle, after this you can immediately get the peppers. For now, there is completely enough for such processing. Place them in a colander and let cool.

After cooling, the color of the peppers will become a little less striking, and the pods themselves will become slightly translucent. You can even see this difference in the photo.

Let's start with rice. In principle, you can use any kind of rice, but I prefer to use long-grain rice for stuffing. Rice (150 g) must be washed in water.

How to freeze stuffed peppers with meat and rice

By this time, the sweet pepper pods have cooled down and can now be stuffed. We stuff them with minced meat as tightly as possible and place them on a flat surface on which the initial freezing will take place.

It is convenient to use a cutting board for this. Place the semi-finished products in the freezer for about a day.

After the minced meat has set, the stuffed peppers are transferred to bags for future storage and put back in the freezer. They can be stored in the same form as in the photo for up to 6 months.

I hope that this step-by-step recipe will help you prepare stuffed peppers for the winter and that you will always have a tasty and proven semi-finished product in your freezer for a delicious dish.

At any time necessary for you, the upcoming preparation is very simple: you just need to put the frozen stuffed peppers in a frying pan, cover with vegetables with tomato or just tomato, pour in broth, and simmer for 1 hour. Bon appetit!

My recipes for stuffing peppers for the winter: very easy and tasty preparation

My mother really loves stuffed peppers and asks me to cook them all the time. From time to time I don’t feel like messing around in the kitchen for a long time, so I make preparatory preparations. Now I’ll tell you how to freeze, marinate and pickle peppers for stuffing for the winter.

How to freeze peppers for stuffing in the freezer

To make bell peppers in the freezer delicious, you need to properly prepare the fruits. Choose the most beautiful ones, similar in size, without any damage. Carefully wash the vegetables, cut off the tops and remove the cores.

And then use my usual freezing recipe:

Place the cooked peppers in a single layer on a parchment-lined baking sheet. Place in the freezer. Leave for two days.
When the peppers become tough, stack them one inside the other and place them in bags. Release the air first and check the bags for holes.

Note: you can blanch the peppers before freezing, so they will cook faster and the taste will be more delicate. When you stuff it, you don’t need to defrost it - add the filling and put it in the oven. I'll tell you how to freeze blanched peppers:

Pour water into the pan and wait for it to boil.
Place the vegetables in boiling water for half a minute.
Take out the peppers and stack them on top of each other, put them in bags or on trays and put them in the freezer. This product will taste very similar to the freshest one. As you can see, freezing blanched bell peppers for the winter for the next stuffing in the freezer is not at all difficult.

Peppers pickled for stuffing for the winter - a regular recipe

It is also convenient to stuff canned peppers. You just take it out of the jar and fill the inside of the vegetable. I will give the usual recipe for pickled bell peppers, prepared for stuffing for the winter. Canning will significantly reduce the time you spend cooking.

For a 3 liter jar you will need:

14 bell peppers;
a couple of tablespoons of salt;
a tablespoon of sugar;
3 tablespoons of nine percent vinegar.

How to close peppers for stuffing without sterilization:

Sterilize the jar and lid. Wash the peppers and trim off any excess.
Fill the container with vegetables. You can put fruits inside each other - there will be more space.
Pour boiling water over the twist and leave for half an hour, covering with a lid.
Drain the seaming water into a saucepan. Pour vinegar into a jar.
Add sugar and salt to the marinade and boil. Boil for a few more minutes.
Fill the jar with pickled peppers with the bubbling filling. Then you need to immediately roll up the product, turn it over and wrap it in a blanket for a couple of days.

Sweet peppers in tomato – prepared for stuffing in jars

Pepper canned in tomato is very tasty. The vegetables turn out tender and juicy, and tomato juice is an excellent sauce for an appetizer. Be sure to try making them using this recipe!

10 peppers;
kilogram of tomatoes;
3 tablespoons salt.

How does canning work:

Cut the tomatoes into small cubes and place over moderate heat. Cook for 15 minutes, skimming off the foam and stirring occasionally.
Let the water in the pan heat up. Wash the peppers, cut off the tops and remove the cores. Blanch them in boiling water for 4 minutes.
Salt the tomatoes and cook for a few more minutes.
Place the peppers inside each other and place in sterile jars.
Pass the tomato mass through a sieve. Pour the purchased juice over the preparation. Pour as much as possible so that the juice gets inside the peppers. Roll up, turn over and wrap.

Salted bell peppers completely for stuffing in winter

I offer you the option of making fragrant pepper preparations for the winter for the upcoming stuffing. I found it in a culinary magazine, tried to cook it, and really liked it. The recipe is for a 3 liter jar. The taste comes out very catchy, especially if you add your favorite spices to the marinade.

one and a half kilograms of pepper;
4 bay leaves;
6 peas each of dark and aromatic pepper;
celery sprig;
salt to taste;
a couple of tablespoons of nine percent vinegar;
a teaspoon of sugar.

Twist making method:

Cut off the top of the pepper and remove the seeds. Wash thoroughly.
Salt the water in a saucepan and boil. Place the peppers in there and blanch for a minute.
Take out one vegetable at a time and drain the water from them. Place the peppers in a sterile jar.
For the marinade, boil one and a half liters of water, add salt, sugar and peppercorns, herbs. Cook for 5 minutes after boiling.
Pour vinegar into the container with peppers, and then pour the hot marinade over the preparation. Close the jars with sterile lids, turn them over and wrap them up. Wait for it to cool completely.

You can save space in your freezer with this recipe. The manufacturing method is very simple; even an inexperienced housewife can handle it. You need to store jars in the pantry or any other cold place (but not in the refrigerator). Preservation will simply last until winter and even longer.

Now you understand how to freeze, marinate and pickle peppers for stuffing for the winter. Such preparations will save a huge amount of your time, since you can simply take out the vegetable and fill it with the inside. In this case, no additional processing is required - the product is ready for use. If you still have any questions about making preserves, check out this very good video. Prepare for your health!

How to freeze peppers for the winter for stuffing: {instructions} for making a tasty and healthy preparation

Bell pepper is considered one of the most recognizable and accessible sources of vitamin C among vegetables. Multi-colored, crispy, with a catchy, inimitable taste, provided with useful substances, it helps strengthen the immune system and allows you to prepare a huge number of dishes. It is stuffed and added to stews, soups, and salads.

Stuffed peppers are made quickly and easily. In winter, it is difficult to purchase vegetables suitable for filling with the insides in stores or at the market. Therefore, we suggest that you prepare the ingredients for this dish in the summer and store them in the freezer. Freezing is the most necessary method of preserving vegetables.

Preparing for freezing

For storage in the freezer, the most fleshy, dense, healthy fruits without damage, traces of mold and mildew are selected from the harvested crop . Pods are selected of a similar size. The peppers are washed under warm running water, allowed to dry or wiped with a dry soft towel. After this, the stalk is removed and the seeds are removed.

Fundamentally! Do not completely cut off the “hat” with the tail. The smaller the hole on the top of the pepper, the more inside it remains during stewing.

For freezing, choose a separate freezer compartment so that the peppers lie freely, do not wrinkle or break. You can store the collection in ordinary plastic bags or containers.

Advantages of this storage method:

when completely frozen, bell pepper pods retain all useful vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) and minerals;
confidence in the quality of your own harvest and that it has not been subjected to repeated defrosting;
saving your home budget: since the end of autumn, pepper has been quite expensive in markets and stores;
The time it takes to prepare a dish before guests arrive is significantly reduced.

Read about freezing other vegetables:

How to freeze peppers for the winter for stuffing

The washed and peeled peppers are laid out on a cutting board or a special tray and placed in the freezing compartment for 20-30 minutes . After this time, the frozen peppers are taken out, packaged in bags or containers for long-term storage and placed on a freezer shelf prepared in advance.

Reference. At a temperature of -18 degrees you can store the collection throughout the year.

This storage method is also suitable for blanched peppers. The pods are immersed in boiling water for 30 seconds, removed from the pan and immediately frozen. Heat treatment eliminates the bitterness of the fruit and preserves more essential vitamins and nutrients.

Preparing a dish from frozen ingredients

When preparing a Lenten dish, vegetables are placed in the peppers.:

eggplant;
carrot;
cabbage;
parsley;
dill;
cilantro;
celery.

Both raw and stewed vegetables are suitable for the interior.

Pork, turkey, and beef are used for stuffing meat . Mushrooms and rice are a beautiful addition to both vegetable and meat interiors.

The prepared semi-finished pepper product is taken out of the freezer and immediately filled with the insides . The pods are placed in a saucepan or stewpan in a vertical position with the spout down. The container is filled with water. Add salt, spices, and tomato paste to taste. The dish is cooked over medium heat for 20-30 minutes.

Reference. Frozen peppers keep their shape perfectly and do not become soggy when stuffed.

The filling is selected according to taste preferences or based on the specifics of nutrition or diet (Diet is a set of rules for human consumption of food) .

Stuffed peppers with pork and rice

To make the entrails, they make minced pork with the addition of lard to make the dish juicy. Rice, boiled until half cooked, is added to the meat and lard minced in a meat grinder. The mixture is supplemented with carrots and onions. Vegetables are previously cut into small cubes or grated on a large grater.

Useful for stuffing:

200 g rice;
0.5 kg pork;
0.2 kg lard;
200 g carrots;
100 g onions;
salt and spices to taste.

The prepared minced meat is placed in seeded peppers , the pods are laid out on a tray so that they do not touch each other or stick together, and sent to freeze.

To make the dish more eye-catching , peppers of various colors are frozen: reddish, yellowish, greenish, orange.

Primary freezing lasts 30-40 minutes . After this, the pods are taken out and placed in bags for storage. Complete freezing time is three hours.

It is recommended to store the dish in the freezer for no more than a year . Using this harvesting method, you will provide yourself with pepper until the next harvest. By freezing already stuffed pods, you save your time when preparing the dish in the future.

Reference. Bell peppers fill the entire freezer with smell. Therefore, it is recommended to store it in tightly closed containers or in 2-3 tied plastic bags.

Do I need to defrost?

Stuffed pods in a suitable quantity are taken out just before the start of preparing the dish . Without defrosting, they are placed in a pan of cool water and placed on the stove. To obtain a fragrant and savory broth, add finely chopped tomatoes, onions and carrots, salt and spices to taste to the container.

Some housewives advise covering the hole at the top of the pepper, into which the minced meat is placed, with a narrow slice of potato before starting to stew . This way the insides of the peppers will not fall out when stewing. Cover the pan with a lid and simmer the peppers over low heat for 30-40 minutes.

Without defrosting, the prepared pepper halves are placed on a baking sheet greased with vegetable oil and filled with the inside. Top each serving with grated hard cheese. Place the tray in an oven preheated to 150 degrees and bake for an hour.

Attention! Take out of the freezer only the number of peppers that will be cooked. When re-frozen, the fruits lose their taste, appearance and nutrients.

In order not to subject the preparations to constant defrosting, it is recommended to freeze the pods in small portions in separate containers and bags.

Conclusion

Sweet peppers grown on your own plot not only decorate the table in the summer, but also allow you to vary the menu all year round. Timely harvesting and proper storage will help ensure this.

Stuffed peppers are an appetizing and constantly desired dish on any table. There are a huge number of stuffing options. We told you only about some of them, and directed your attention to small tricks and subtleties that will help you preserve the fruits of your summer labor for a long time.