Frozen stuffed peppers are a real salvation for those who have a roomy freezer and absolutely no free time for preparing a full lunch or dinner. Such a semi-finished product does not even need to be defrosted, it is enough to put it in a cauldron or pan with a non-stick bottom, pour water with tomato paste diluted in it, and boil on medium heat for about 30-40 minutes, getting a fragrant and mouth-watering dish. And if you have a multicooker in the kitchen, then the cooking time will decrease by another 5-10 minutes, because the peppers will cook and thaw at the same time under pressure.

Choose bright vegetables, juicy and meaty for the filling. Stuffing must contain a little pork fat, which will melt when heated, so that rice can absorb it and become tasty, fatty. Since we are talking about semi-finished products, it is imperative to boil the grits almost until ready!

So, prepare the necessary ingredients and start cooking!

Wash the rice in water, boil in a container with non-stick bottom for about 15 minutes, fill it with salted water and add a couple of pinches of turmeric or ground paprika to it for a bright color. Approximate proportions of cooking cereals: 1 part rice to 2 parts water. At the end, turn off the heat, cover the container and let the boiled rice boil for about 5 minutes - it will absorb the remaining liquid.

Peel the onion and carrots, rinse in water. Cut into small cubes and sauté in vegetable oil for about 3 minutes, warming it in a saucepan or cauldron.

Add minced meat, stir and fry for another 5 minutes.

As soon as the minced meat is fried, add boiled rice and turn off the heat, mix the filling, salt and pepper to taste. Let cool for about 40-50 minutes. If possible, pour it onto a wide dish or tray for quicker cooling.

Rinse the bell peppers in water and cut the caps with green cuttings from each vegetable, remove the seeds and rinse again inside and out. Fill each peeled vegetable with the cooked mass almost to the brim. It is here that you will need potatoes - peel the potatoes, rinse in water and cut into tight circles. Scald with boiling water and seal each fruit, prying a circle of potatoes under the edges of the pepper inside. By the way, potatoes can be replaced with slices of tomatoes. Since I am showing the recipe for cooking, I will not close the review in peppers so that the filling can be seen!

Put stuffed peppers in bags or containers, place in a freezer for at least 2 hours, maximum for 1 year. Remember that such a vegetable has a very strong aroma and gives it to the surrounding products!

Before cooking, do not forget to pierce the stuffed frozen peppers in several places so that the broth gets inside.

Enjoy your workpieces!

A detailed recipe with photos taken step by step will tell you how to stuff peppers with meat and rice for further freezing for the future.

How to cook stuffed peppers with meat and rice for placement in the freezer

To prepare this blank we need 2 kilograms of sweet pepper. The first thing to do is wash the pods well under running water. Then, cut out the stalk and carefully remove all seeds and internal veins. 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 softer. Such pepper can be filled much denser with minced meat and it will not crack.

For blanching, pour water into a large pot and bring it to a boil. Dip the pods in boiling water, and again wait for the water to boil. In principle, peppers can then be taken out immediately. This time for such processing is quite enough. We discard them in a colander and let cool.

After cooling, the color of the peppers will become slightly less bright, and the pods themselves will acquire a slight translucency. You can see this difference even in the photo.

Let's take rice. In principle, you can use any rice, but I prefer to use long grain for stuffing. Rice (150 grams) must be washed in water.

Then dip it in 500 milliliters of boiling water and cook for no more than 5 minutes.

Discard the undercooked rice in a colander and leave to cool. How boiled should the grains be seen in the photo.

Onions (300 grams) are cleaned and cut into large pieces. Low-fat pork (1 kilogram) is twisted through a meat grinder along with onions. To the resulting mince, add the egg, salt, black pepper and half-cooked rice. Mix.

How to freeze stuffed peppers with meat and rice

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

It is convenient to use a cutting board. We place the semi-finished foods in the freezer for about a day.

After the forcemeat has seized, the stuffed peppers are transferred to bags for further storage and again put away in the freezer. They can be stored as they are 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 your freezer will always have a tasty and tested semi-finished product for a delicious dish.

Further cooking at any time you need is very simple: you just need to put the frozen stuffed peppers in a pan, cover with vegetables with tomato or just tomato, pour the broth, and simmer for 1 hour. Enjoy your meal!

For a very long time, for harvesting fruits, berries and vegetables that are not suitable for storage in the cellar, it was necessary to resort to any methods of processing them: canning, pickling or drying. But with the sale of household refrigerators with a capacious freezer, a small revolution took place in the actions of many housewives. Since it became possible to store more products over a long period of time without resorting to heat treatment. So, freezing has become another valid way to preserve summer fruits and vegetables until the next harvest. However, even today, many inexperienced housewives do not know how to correctly do what. Therefore, I'll start small and tell you all the secrets of how to freeze bell peppers for stuffing and slices in the freezer for the winter.

How to freeze peppers for the winter for stuffing in a freezer without mincemeat

You can easily and quickly prepare hollow peppers for stuffing for the winter. Well and the most important thing is the unsurpassed aroma of a ready-made dish on the table, reminiscent of the taste of freshly picked fruits. Pickled whole peppers do not taste like that.

Tip: for 1 liter of water you need 10 grams. salt.

Freezing preparations:

1. Green thick-walled sweet peppers without visible defects, not sluggish and wash small sizes.
2. With a sharp knife, cut the stalk, capturing part of the fruit (up to 5 mm), and then gently pull out the inner core with seeds.
3. Hollow peppers are sent to boiling water for 5 minutes. and transfer to a bowl of cold salted water.
4. The cooled soft peppers are laid out on a cotton towel.
5. After the vegetables have dried, we put them whole in a vacuum or plastic bag next to each other. And sent to the freezer for 3 hours, without leaning the bags against each other.
6. After time, you can pack frozen pepper in the required amount in vacuum bags in several layers.

Tip: paper towels should not be used because they are soaking and sticking to the fruit.

Tip: in the package, it is necessary to distribute the fruits in one layer so that they do not freeze as a whole lump.

Before stuffing such blanks, you need to get them into a bowl and leave for 15 minutes. until completely defrosted.

Frozen peppers stuffed with meat and rice

I want to interest this recipe for all business women who do not have time to stand at the stove for a long time, as well as housewives who are already tired of standing at the stove and absolutely do not know how to diversify the everyday menu. Pepper stuffed with ice cream is an ideal solution for a tasty and quick lunch with the whole family or for meeting unexpected guests.

Essential Ingredients:

• Pepper - 12 pcs.;
• Rice - 170 gr.;
• Minced pork and beef - 350 gr.;
• Onion - 50 gr.;
• Carrots - 120 gr.;
• Greens basil and parsley - 5 gr.;
• Salt - 7 gr.

Tip: rice is not brought to full readiness, so that when cooking already stuffed peppers there is no boiled porridge.

Cooking Peppers:

1. Selected thick-walled sweet peppers are washed. We cut off the tail, capturing up to 1 cm of the fruit itself, so that it was easy to take out the internal pulp with seeds.
2. Fold the prepared fruits for blanching in hot water for 5 minutes, until they become soft and supple. After that, we send the peppers to drushlag and cool them under running cold water. And put it on a dish so that the glass is excess liquid.
3. Meanwhile, boil rice. We peel the onions and carrots, wash and finely chop the greens and onions, and grind the carrots with a grater.
4. In the saucepan, add the minced meat, herbs with onions and carrots to the rice, then salt and mix thoroughly.
5. We prepare each pepper with prepared meat and put it in a container or vacuum bag, close it and send it to the freezer compartment.

Tip: you need to cool it in cold water, so as not to reduce the amount of vitamin C in the fruits.

Tip: You can also add spices as desired: ground allspice, curry or paprika.

Stuffed pepper is ready, it remains only to get it, put it in a saucepan, pour borsch seasoning and stewing for 50 minutes. over low heat, serve with sour cream.

Paprika pepper slices

A multi-colored assortment of frozen peppers is ideal for a salad with fresh cabbage and carrots, and vegetable stew. But I often use such slices when baking potatoes in small jars of meat, just overeating.

Tip: 10 gr. salt goes to 1 liter of cold water.

Let's start cooking:

1. We wash the thick-walled yellow and red peppers, and then cut them into pieces, removing the inside with the seeds.
2. Prepared pieces are sent to boiling water for 3 minutes. and take out in a bowl with cold salted water for literally 2 minutes.
3. We put the chilled pepper on a towel and let the excess liquid drain.
4. And after that we put slices of pepper in vacuum bags and store them compactly in the freezer.

Tip: it is necessary to pack in small portions, so that it is enough for cooking at once without re-freezing the residues.

Now you know how to freeze bell peppers for stuffing and slices in the freezer for the winter. I hope you use this simple recipe.

How to Freeze Pizza Bell Peppers

There is nothing impossible in pepper freeze recipes. You just need a little effort and accuracy to get smooth and equal ring widths, and as a result surprise your relatives or guests with real Italian pizza.

Procurement process:

1. Wash multi-colored sweet pepper (red, orange and green) without visible defects.
2. Carefully cut the stem with part of the fruit, grabbing somewhere 5-7 mm, so that it is easy to remove the inside with the seeds.
3. Then we blanch the peeled peppers in hot water and cool in a bowl of salty cold water.
4. Then we take and each in turn cut into rings with a sharp knife so as not to tear the soft walls.
5. Put the chopped rings on a towel and leave until all the water drains.
6. After time, we lay out on the board in one layer and send it for a couple of hours to the freezer. And we put ice cream pieces in vacuum bags and store them compactly in the freezer.

Tip: in this assortment you can also cut rings of hot capsicum.

You will see that from a pizza with such colorful rings and ham with cheese you will even have a good mood.

How long can stuffed peppers with meat be stored in the freezer?

Depending on the model of a domestic refrigerator, the optimum temperature in the freezer is set from -6 to -18ºC, which allows you to save foods with the original taste and nutritional characteristics. If we consider stuffed peppers as a complete finished dish, then its shelf life is 3-4 months. But this is subject to the use of freshly prepared minced meat from fresh meat, if you take the minced meat from the store, then you must take into account its expiration date. The remaining constituent ingredients are not in doubt.

If you have any questions, then I suggest you watch a video on how to freeze pepper in the freezer.

Frozen stuffed peppers are an excellent semi-finished product that will help out at any time of the year. How to prepare them for the future, how to cook a frozen product and much more, read the step-by-step recipe with a photo. Video recipe.

Stuffed peppers are a unique cooking dish. This is a hearty and tasty food, which can be a main course or an additional side dish to boiled potatoes or spaghetti. Peppers are served at the festive and everyday table. You can experiment with ingredients, spices and seasonings for a long period of time. They are stuffed with various fillings: meat, rice, seafood, berries, eggplant, tomatoes, cheese, feta cheese ... The pepper recipe can be modernized to suit your taste. Meat-eaters will appreciate the peppers stuffed with meat, and vegetarians will prefer the filling of rice and vegetables. In addition, stuffed peppers have another advantage - it can be frozen by spending one evening on the preparation of semi-finished products. Frozen product is a wonderful aromatic and vitamin dish for the winter.

  How to cook frozen stuffed peppers?

Having frozen stuffed peppers, it will not be superfluous to know how to cook it later. Moreover, there are several cooking methods: on the stove, in the oven, in the slow cooker, in steam, in the air grill. Knowing the advantages and disadvantages of each method, you can choose the most convenient for yourself. Peppers usually do not require preliminary thawing; they are cooked frozen. But if you want to reduce cooking time, put them on the lower shelf of the refrigerator overnight. This is the most gentle way to defrost a semi-finished product, which will preserve its useful and palatability. Do not defrost the cake mix in the microwave and at room temperature. This will negatively affect the result of the finished dish.

  On the stove

The most traditional cooking method that is most often used is cooking on the stove. To do this, put the semi-finished product without defrosting in a large pan, placing it in an upright position, with the narrow end down. Pour the peppers with water so that they are completely covered. Add grated carrots, finely chopped onions, tomato paste, bay leaf, sour cream, if desired. Boil the contents of the pan, make a slow fire and cook for 1 hour.

  In the oven

Put frozen peppers on a greased baking sheet, without preliminary defrosting, pour sour cream or tomato sauce, sprinkle with spices and herbs. Sprinkle with grated cheese if desired. Bake for half an hour at 180 degrees.

  In a slow cooker

The easiest way to cook frozen stuffed peppers is a slow cooker. But this is the longest option. Put frozen peppers in the multicooker bowl with the open hole up, pour the sauce (tomato sauce, sour cream, stewed vegetables), add water, season with herbs and spices. Cook in the "Extinguishing" mode for 2 hours.

  In a double boiler

In a double boiler, you can cook frozen peppers without sauce and oil. To do this, pour water into the container of the double boiler, put frozen peppers on the wire rack and cook for 40-60 minutes.

  In the air grill

In this machine you can cook a meal without excess fat and calories. All that is needed is to put the peppers in a grill pan, pour in tomato or sour cream sauce, set the temperature to 235 degrees, place in the air grill and cook for 40 minutes.

• Calorie content per 100 g - 154 kcal.
• Servings Per Container - 10 pcs.
• Cooking time - 30 minutes for cooking, plus time for freezing

Ingredients:

• Rice - 100 g
• Salt - 1 tsp or to taste
• Meat (any grade) - 600 g
• Ground black pepper - 0.5 tsp or to taste
• Garlic - 1 clove Greens (cilantro, parsley, basil) - several branches
• Onions - 1 pc.
• Vegetable oil - for frying
• Sweet bell pepper - 10 pcs.

  Step by step cooking frozen stuffed peppers, recipe with photo:

1. Peel the onions, wash, cut, dice and pass in a frying pan in butter until transparent.

2. Pour rice into a sieve and rinse under running water. Transfer it to the pan, add a pinch of salt, pour water in a ratio of 1: 2 and cook 10 minutes until half cooked.

Wash the meat, cut off the excess film with fat and twist through a meat grinder with a medium grill.

3. Put minced meat, boiled rice and fried onions in a deep bowl. Add the garlic, salt, black pepper, chopped herbs and spices with spices, passed through the press.

4. Stir the filling well.

5. Wash the sweet peppers, cut the stalk, clean the seeds inside and cut off the septum.

6. Fill the peppers with the filling.

7. Fill the stuffed vegetables in a plastic container that can withstand low temperatures, close the lid and send to the freezer. Freeze as many pieces in one container as you cook at one time, because thawed product must not be re-frozen. If there is not enough space in the chamber, then wrap each stuffed pepper with cling film and freeze them separately by spreading them in the freezer.

See also the video recipe on how to cook frozen stuffed bell peppers for the winter.

Freezing stuffed peppers for the winter is as easy as freezing stuffed cabbage. You cook stuffed peppers as usual, but do not stew them, but put them in the freezer. Before cooking, you will not have to defrost stuffed peppers.

In order to freeze stuffed peppers, simply place the prepared stuffed peppers in a freezer at a distance from each other (so as not to freeze among themselves) and leave for several hours. After the peppers are frozen, they can be folded into a regular bag or (better) a bag in a zip lock. Stuffed peppers can be prepared already from the middle of summer, when inexpensive ground sweet peppers are sold in the markets. And if in winter you really want to eat such a pepper, you don’t have to buy “plastic” something. It will be enough to get the previously stored peppers and cook in a slow cooker or in the traditional way in a saucepan or stewpan.

take 10 stuffed peppers

1. Ground beef - 600 grams
2. Long grain rice - 2/3 cup
3. Onions - 1 pc.
4. Garlic - 2-3 cloves
5. Chicken egg - 1 pc.
6. Dill, parsley - in a small bunch
7. Salt, pepper and spices to taste

COOKING

That’s all done. The process of further preparation of stuffed peppers will write later. This process will not take more than 30-40 minutes and will require a minimum of effort from you. What is pleasantly pleasing, peppers do not have to defrost before cooking.