How would I freeze these peppers?

I have made stuffed peppers and frozen them and I have purchased frozen stuffed peppers. They do quite well.

I am a bit concerned about one of your ingredients though. The ricotta cheese. When a soft cheese like that is frozen in can become runny when thawed out. That said I have made and frozen lasagna that has ricotta cheese and I have not had a problem. I would think if the ratio of ingredients has more other items than the ricotta it would not be a problem.

It woulds great. I think they should do well.

My suggestion make them and freeze just as you planned on doing. Save one and freeze alone. Bake it tomorrow. If you are happy with the results great. If you find there is a problem then you could easily turn the stuffed peppers into a base for a great pasta sauce or the sauce for a lasagna.

Oh and I would make your filling then stuff the pepper then freeze bake prior to serving.

You could bake them and then freeze if you like then all you would have to do is heat them. I would add a bit of cheese or bread crumb topping before baking a second time so they do not dry out.

STUFFED PEPPERS (To Freeze)Before Baking

1 lb. hamburger

1 clove garlic, crushed

1 tsp. salt

2 cans tomato soup

8 green peppers

1 c. chopped onions

2 tsp. chili powder

1/2 tsp. black pepper

1/2 lb. sharp cheese, cut up

1 1/2 c. cooked rice

Cook beef, onion, garlic until meat is brown. Add seasonings and soup, simmer covered 10 minutes. Add cheese, cooking until cheese melts. Stir in rice. Cool.

Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool.

Place peppers on baking sheet. Stuff with meat-rice mixture. Place in freezer until frozen. Remove, wrap, seal and return to freezer.

To serve: Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30-45 minutes.

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Yes, freezing & cooking will rupture the cells in peppers & onions. But that is not a problem if they are being used immediately.

The pepper will be soggy once frozen and defrosted. Doesn't matter if they were previously cooked or not.

i would say freeze them befor baking so there fresher