Now is the "hottest time" for winter preparations. Freezing is no exception. This is the easiest way to stock up on vegetables and fruits for future use, and with maximum benefit. So, freeze sweet bell peppers.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
It is convenient to add frozen bell peppers in winter to all kinds of dishes, like soups and stews, stews or baked meats, to make scrambled eggs and even to cook compote. It is very easy to harvest pepper for the winter; any novice housewife can cope with this task. But then it will be possible all winter to delight your household with delicious dishes with bright pieces of sweet pepper!
For freezing, it is better to purchase bright, ripe and large colored fruits with thick walls. These have a richer taste and retain their taste for much longer. The pods must be intact and undamaged. There are many ways to freeze peppers. For example, a whole gutted fruit, which is compactly folded peppercorn into peppercorn. Or you can freeze already stuffed fruits with all kinds of fillings. But then you will need much more space in the freezer. I propose to freeze the pepper already cut into strips, you can dice it. This method of freezing takes up much less space in the freezer, and you can use the fruits in more dishes. The only pepper cannot be stuffed, but for this it can be prepared separately.
- Caloric content per 100 g - 27 kcal.
- Servings - 1 kg
- Cooking time - 15 minutes preparation, plus freezing time
Ingredients:
Sweet bell pepper - 1 kg
Making frozen bell peppers for the winter
1. Wash the peppers under running water and pat dry with a paper towel. Remove the tails, cut out the partitions and discard the seeds. The easiest way to remove ponytails is as follows. Hold the fruit in your left hand, grab the tail with your right. Press the tail sharply into the inside of the pepper and also sharply pull it back. Thus, you will retain the maximum amount of fruit pulp.
2. Cut the prepared pepper lengthwise into 4-6 pieces, depending on the original size. Rinse and dry again. Excess extraneous moisture will impair the taste of the pepper when frozen.
3. Then cut each part of the pepper into strips or cubes. Do as you usually cut the fruit for cooking.
4. Place the chopped peppers in a plastic bag specially designed for freezing food and send them to the freezer using the express freezer.
If you have a shallow removable tray in your freezer, then this is the most convenient container for freezing. Then place the peppers on it and turn over periodically, and when they are completely frozen, then put them in a bag.
You can also put the fruits on ordinary diarrhea, which is lined with a large piece of gauze, lay out the pods tightly and compactly, close with a cloth on top so that there are no cracks and put in the freezer. After that, put the pepper in bags and close tightly, removing the air as much as possible. If there are cracks in the bag, then the vegetable will dry out, become tasteless and lose all vitamins. If the vegetable is well packed, then it can lie all winter until the next harvest.
5. Slide the bag in every half hour to prevent the peppers from sticking together and forming a lump. Continue this process until the vegetables are completely frozen until they are firm.
See also a video recipe on how to cook bell peppers for freezing.
