What a delicious Bulgarian pepper. It is served on a "snack" plate, stuffed, baked, added to salads and first courses.
I want to share my recipe for freezing sweet peppers - whole and straws. Having frozen the whole pepper, you can quickly stuff it, having previously thawed it on the day of preparation. Pepper strips are added to the first and second courses, to fries and gravies, various sauces, to pizza, etc.
For freezing, it is better to choose yellow and red fruits. If you like bitterness, you can use green ones.
I usually freeze peppers several times over the summer, depending on the harvest. You can immediately freeze the required amount of fruit.
It is difficult to buy or grow peppers of the same shape and size. Therefore, we will freeze smoother peppers entirely, slightly curved peppers - in strips. To do this, immediately sort all the peppers and wash them thoroughly under running water. For both frosts, it is important to dry the peppers so that there is no excess moisture. Put the clean peppers on a towel for half an hour (to dry) or use paper towels.
Freezing whole bell peppers
Ingredients
- Sweet pepper - 2.5 kg
Preparation
- We take pepper.
- We cleanse from seeds and white fibers. If the fruit is very juicy and juice appears, blot it with a paper towel.
- Insert the prepared pepper one into one.
Do not stack tightly, otherwise the sides may burst.
We send a pyramid of peppers (3-4 peppers in one pyramid) into plastic wrap and put in the freezer.
- Done.
Freezing bell peppers with strips
Ingredients
- Sweet pepper - 2.5 kg
Preparation
- We clean the pepper, cutting off the stalk, removing seeds and excess veins.
- Cut the peeled pepper lengthwise into several parts.
- Then cut into strips.
- For such a freeze, it is most convenient for me to use cling film. Put the chopped peppers on the film and wrap it slowly, releasing the air.
- It is important to remove air as much as possible.
- Put the pepper in the freezer. Defrost as needed.