No Bake Stuffed Mini Peppers Recipe - Vegan in the Freezer (2024)

FAQs

Can you freeze stuffed mini peppers? ›

Yes, you can freeze stuffed mini peppers. They freeze for up to 3 months. This is a great way to save time and money, and to have a healthy and delicious meal on hand whenever you want it.

Yes, you can! This can be a great way to prep meals ahead of time and reduce food waste. Stuffed peppers make the best leftovers. They're tasty the next day when you need a quick reheat-and-eat option, but they also can be prepped way ahead and frozen.

There's no need to blanch peppers before freezing. The purpose of blanching is often to retain color, an issue peppers do not have when subjected to freezing. Blanching cut peppers will also mute their flavor. Keep in mind that very small peppers can simply be frozen whole in an airtight container.

Place the whole peppers on a baking sheet, flash freeze for an hour or until frozen solid, and transfer to freezer bags. You do not need to thaw frozen whole peppers if you are using them to make stuffed peppers.

I prefer to cook the stuffed peppers completely before freezing, but you don't have to. All of the stuffing ingredients should be cooked through, but if you'd prefer to freeze your stuffed peppers BEFORE cooking them, here are the steps.

By following the proper steps for freezing and reheating, you can maintain their flavor and prevent freezer burn. Peppers wrapped in plastic wrap and foil will last 4-6 months in a deep freezer. Stuffed peppers that have been vacuum-sealed can be stored long term for up to 12 months stored in the deep freezer.

You can also use frozen whole peppers to make stuffed peppers. Frozen peppers retain some crispness, so you can use them for recipes that call for raw peppers, such as salsa.

Now, stuff the peppers. If you are eating right away, sprinkle some cheddar cheese on top, and bake at 400 until heated through and cheese is melted. If freezing, put stuffed peppers on a tray and flash freeze. Once frozen, store in freezer bags, or better yet, seal with your vacuum sealer.

Make ahead: The peppers can be stuffed and refrigerated up to 1 day ahead. Add 10 minutes baking time. Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Are there any tips for cooking frozen peppers and onions to prevent them from becoming soggy? To avoid ending up with soggy peppers and onions, it's important to cook them over high heat. This helps to quickly evaporate the excess moisture and retain their crispness.

Can you freeze homemade stuffing before cooking? ›

If you want to prepare your stuffing in advance of Thanksgiving, freezing it uncooked will ensure it stays nice and moist. Simply follow the steps of your stuffing recipe, but before baking it, wrap the baking dish in plastic wrap first, then aluminum foil to make it air tight.

You don't need much equipment to freeze stuffing—just be sure to have some resealable freezer bags or airtight freezer-safe containers on hand. Brekke recommends dividing stuffing out ahead of time into portions that are no larger than two servings each. Be sure to label and date each stuffing container.

Softening: Blanching can slightly soften the texture of hot peppers. This can be useful if you plan to stuff the peppers or incorporate them into a dish where a milder or softer pepper texture is preferred.

You should add the sauce and cheese at the time you bake the dish, but you can freeze the sauce with the peppers and the filling. You can toss the cheese in a sandwich bag and freeze that, too. You can also create the entire dish, wrap it in plastic wrap, and freeze it.

They can be moved once frozen. I would let them thaw in the refrigerator for at least eight hours before cooking them, so they arent cold in the middle. I usually bake mine four stuffed peppers to a square glass casserole pan, with extra cheese on the top, and with tomato sauce in the pan.

TO STORE: Refrigerate stuffed peppers in an airtight storage container for up to 4 days. TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F. TO FREEZE: Freeze peppers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.