HOW TO FREEZE BELL PEPPERS RECIPES

GROUND BEEF STUFFED GREEN BELL PEPPERS RECIPE - FOOD.COM

Ground Beef Stuffed Green Bell Peppers Recipe - Food.com image

Green peppers stuffed with Lean ground beef, onions and Celery. Tip: You can blanch the peppers in boiling water for 3 min and freeze them for later use.

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 large green bell peppers
5 cups water, Boiling, Salted
1 lb lean beef, Ground
1/4 cup onion, Chopped, 1 small
1/2 cup celery, Chopped
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/4 teaspoon garlic salt
1 teaspoon Worcestershire sauce
1/2 cup instant rice, Uncooked
1/2 cup water

Steps:

Heat the oven to 350 degrees F.
Cut each bell pepper lengthwise in half.
Wash the insides and outsides of the peppers after removing the seeds and membranes.
Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes.
Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches.
Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil.
Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes.

Nutrition Facts : Calories 295.3, FatContent 13.5, SaturatedFatContent 5.8, CholesterolContent 79.4, SodiumContent 1011.8, CarbohydrateContent 20.3, FiberContent 3.6, SugarContent 6.2, ProteinContent 24.7

FREEZER SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Freezer Salsa Recipe: How to Make It - Taste of Home image

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. —Deanna Richter, Elmore, Minnesota

Provided by Taste of Home

Total Time 01 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 10 cups.

Number Of Ingredients 11

Ingredients

8 cups diced seeded peeled tomatoes (about 10 large)
2 medium green peppers, chopped
2 large onions, chopped
2 jalapeno peppers, seeded and finely chopped
3/4 cup tomato paste
2/3 cup condensed tomato soup, undiluted
1/2 cup white vinegar
2 tablespoons sugar
2 tablespoons salt
4-1/2 teaspoons garlic powder
1 tablespoon cayenne pepper

Steps:

In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

Nutrition Facts : Calories 22 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 375mg sodium, CarbohydrateContent 5g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 1g protein.

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FREEZER SALSA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Kids in the home economics class at the school where I teach were making this freezer salsa, and it smelled so good that I got the recipe. It's a great way to use up garden produce. —Deanna Richter, Elmore, Minnesota
From tasteofhome.com
Reviews 4.9
Total Time 01 hours 10 minutes
Cuisine North America, Southwest
Calories 22 calories per serving

In a Dutch oven or large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring often. , Pour into small freezer containers. Cool to room temperature, about 1 hour. Cover and freeze for up to 3 months. Stir before serving.

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