Peppers - Using Up Garden Goodies

My Nanny taught me that you can save peppers in the freezer. All I do is chop them up and toss them in a zipper freezer bag. They are only good for cooking after this but it is so convenient to have them there and ready to toss into a recipe. This is also good when you have some peppers ready but not enough to make a batch of salsa etc.Or if you bought a few and are not going to be able to use them all up before they spoil. I just add them in still frozen i only takes a minute for them to defrost while cooking and it keeps them from getting soggy. I use them in omelets, fried rice, stews and soups...really anywhere you would use a pepper in a cooked recipe.

This technique also works great for jalapenos which is wonderful as they often ripen much sooner than the bell peppers which can be a pain if you are making salsa.

One of the best things to use up a few peppers at once is Stuffed Roast Pepper Soup. Oh my -it is so yummy! It is also a perfect use of frozen peppers you just toss them in and they work great.  Here is the recipe ...

Stuffed Roast Pepper Soup

2 lbs. ground beef
1 onion diced
6 cups of water
8 beef bouillon cubes
2 28oz. cans diced tomatoes with liquid
2 cups cooked rice
2 tsp. salt
1/2 tsp. pepper
3 green, yellow or sweet red peppers chopped

In a large pot cook ground beef and onion until browned, drain.
Add the rest of the ingredients except peppers and stir well.
Bring to a boil, reduce heat and simmer covered for 1 hour.
Add peppers and cook uncovered for 15 minutes or until tender.

Makes - 14-16 servings. 4 quarts.

Enjoy!

Happy Wednesday!
Blessings,
Liisa