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How to properly freeze bell peppers for the winter
Bell peppers frozen in slices can be added to soups, stews, sauces, and whole pods can be stuffed and baked. Before you freeze the bell pepper, it is important to prepare it correctly, then the vegetable will retain its taste and aroma in full for a long time.
How to freeze bell peppers correctly? Choose bright, ripe fruits – they better retain taste and aroma
For freezing, choose ripe, brightly colored fruits, with thick walls and without signs of damage or spoilage – these are the peppers that have the most intense aroma and taste.
How to freeze bell peppers for the winter?
Wash the fruits, dry them with paper towels and start harvesting.
Remove the stalks, the seeded core, and the hard white inner septa. There is no need to wash the inside of the peppers: excessive moisture will impair their taste.
Cut into quarters, slices, or cubes – use the method most often used for fresh peppers.
Line the tray with a cotton towel, spread the pieces in one layer on top of it and cover them with a cloth on top.
Place the tray in the freezer for XNUMX days to allow the pepper to fully harden.
Pack the pieces into airtight containers or bags and place them back in the freezer.
Peppers can be added to soups, stews, sauces and other hot dishes without defrosting. If you want to cut into smaller pieces, soak them a little in hot water, but do not defrost them completely, otherwise the peppers will become too soft.
How to freeze bell peppers for the winter? In pieces – for soups and stews, whole – for stuffing
How to properly freeze bell peppers for stuffing
For stuffing, you need ripe, large fruits of the same size, without signs of spoilage and rot. Before freezing the peppers, they should be washed, dried, and the caps, stalks and core removed. You can freeze the peppers already stuffed, it will be easy to cook from them – just take them out of the freezer and send them to the oven, but in this form they take up a lot of space. The easiest way is to freeze the peppers and then stuff the frozen vegetables.
Place the peeled peppers in a single layer on a parchment-lined baking sheet and place in the freezer. Leave it on for 24 to 48 hours.
When the peppers are completely hardened, carefully stack them in a pyramid, one inside the other, and pack them in bags. Remember to release all the air from the bags and check for holes. If you store bell peppers in open bags, they will quickly lose their aroma, become dry and tough.
You can blanch the fruits before freezing so that they cook faster and become more tender. There is no need to defrost the pepper – fill it with the filling and send it to the oven. Bon Appetit!