Preparation:
Blanching is not necessary, but makes packing easier. If you plan to use the peppers in raw dishes, don't blanch. Wash peppers; cut out stems, white inner membrane and remove seeds. Halve or slice.
Blanching Time:
Blanch in boiling water. Boil slices for 2 minutes, halves for 3 minutes. Cool immediately and drain.
Pack:
Leave 1/2 inch of headspace for blanched peppers. No headspace required for raw peppers.
Yield:
3 peppers = approximately 1 pint.
Freezing Guide:
Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables
Recipes Using Bell Peppers:
Stuffed Peppers with Salsa
Stuffed Peppers with Ground Beef
Cheese Steak with Peppers
Pork and Peppers
Stuffed Peppers with Tuna and Rice
Stuffed Peppers with Chicken
Easy Pepper Steaks
Pepper Steaks with Chuck or Round Steak
Stuffed Peppers Casserole
Ground Beef Stuffed Peppers
Rice and Cheese Stuffed Peppers
Stuffed Peppers with Rice
