When vegetables get cheap, you really want to make a lot of them. Don't just roll them up pickled or salted in jars. We also make a lot of preparations for the winter of a variety of frozen vegetables.
For example, a mixture for a stew of tomatoes, eggplant, zucchini and bell peppers. Or just slices of zucchini for frying, eggplant slices for rolls, slices of tomatoes for borscht freeze...
And you always want to make peppers, in addition to slicing them in a stew, as a ready-made semi-finished product, with meat or sautéed vegetables inside.
Today we will tell you about meat stuffing and the correct freezing of such a workpiece.
Ingredients:
10-15 sweet bell peppers (colored peppers are more interesting in taste and color)
0.5 kg minced chicken
2 cups boiled rice
onion
1 hour l. ground paprika
1 hour l. seasoning for meat
1 hour l. topless salt
1 hour l. flour
1 hour l. ground black pepper
1 hour l. dry parsley
1 hour l. dry basil
How to cook:
1. Select the most whole peppers, not wrinkled, not cracked and without damage. It is advisable to choose a beautiful neat shape. Wash and remove the seed pods by carefully cutting a small hole at the top of the stem.
Rinse again, now inside.
2. Dice the onions. You don't have to make them too small, big is fine too.
3. Boil rice, cool. For the filling of peppers, rice needs the simplest, round, with good stickiness.
4. Put prepared rice, onion, minced meat and seasonings in a bowl.
5. Knead the minced meat with your hands. You can even beat it a little in a bowl so that it combines well. Don't forget about flour. It is not always worth adding it, but from experience it has already become clear that flour is important.
You can also finely chop a tomato or red Bulgarian pepper, fresh herbs or green onions into the filling - it will be bright and beautiful.
6. Fill the peppers with minced meat and rice using a teaspoon, tamping it down tightly.
This amount of minced meat was enough for 10 rather large bell peppers.
7. Now you need to freeze it properly. There are nuances! Firstly, if you put them immediately in a bag and put them in the freezer, then they will most likely stick together in it and when you get to cook from there, it will be difficult to separate.
Secondly, the filling tends to move inside the peppers and either it will be squeezed out of the pepper by the temperature (in the freezer or during cooking), or the wall of the pepper will simply burst.
The best way to freeze the stuffed peppers neatly is to stand them upright in the freezer. Other products from it will help with this. We just put them in columns and forget for 5-8 hours. After that, you can, of course, put it in packages.
Everything! Ready!
Generally, the filling does not have to be with minced chicken. Pork, beef, turkey and even fish are great in this performance. Or you can make Turkish stuffed peppers with rice and lemon. The recipe is in the blog, it also comes out interesting.
But with meat it is still more traditional.
Bon appetit and delicious preparations!
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