Monday, September 26, 2011

Using All Those Green Peppers ...


One very full bowl of green peppers ...


A cutting board, a paring knife, and said peppers ...



Peppers-- seeded, chopped, and stuffed one pepper each per snack size zip bag ...


One gallon size bag filled with as many pepper-filled snack bags as will fit, zipped shut, and laying flat in the freezer ...

Toss one small bag, still frozen or partially thawed, into one recipe soup, chili, or casserole as needed ...


6 comments:

Liss said...

that's what i do with all my peppers too (and chives and green onion and what have you...)

Daisy Patch said...

How do you cook your acorn squash? I think that's what else is in the picture (besides the yellow squash).

Christy

Prudently Painted Vintage said...

What a great idea to freeze them. I really need to do this more. I hate wasting food. Especially fruits and veggies!

Thanks for stopping by and leaving such a nice comment :)

Jaymie said...

Liss, I've never tried it with the chives. I thought they'd come out too mushy. (Now I know better!)

Christy, it is acorn squash. I cook it, seeded & halved, at 350 degrees. I usually cook it skin side down, dotted with butter or with a couple tablespoons of water in the bottom of the pan. Sprinkle with brown sugar or salt and pepper, depending on your mood. Cover and bake. I'll have to look at the time it takes. I usually bake it til it smells done and then check it with a fork to make sure it's as tender as we like. The skin is edible, but we usually remove it.

@ Prudently Painted, I hate wasting food too. It's frustrating to throw things out when I know just how I could have used them. Thanks for stopping by!

Casa De Luna said...

I need to freeaze some peppers now so I don't have to pay $3 a piece in the winter. Thanks for the idea!

Karima said...

I really need to do this, new follower, Karima