What is the best way to cook frozen peppers and onions?

very gently saute them in a little butter!! you do not want to cook these very much at all! Mostly they just need to be heated through!

Frozen Peppers

Best Way To Cook Peppers

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RE:

What is the best way to cook frozen peppers and onions?

I buy the Birds Eye Stir-Fry Vegetables. It contains frozen peppers and onions. Whnever i cook them, they shrink alot and are mushy. Is there a proper way to cook frozen peppers and onions? I cant seems to find any help regarding this issue.

I freeze my garden peppers. They lose their crispness when frozen and only take a minute to cook. I've never frozen onions but I imagine they are the same as peppers

Pick the onions and peppers out of the mix and cook the rest. A minute before the rest of the veggies are cooked add the peppers and onions and they'll be fine. The freezing makes them ready to eat and you just have to heat them

Slow Cooker Corn Chowder

3 3 3 3 3

Yum 9

RECIPE BY

A Year of Slow Cooking

Ingredients

2 qts chicken broth

1 onion (small)

1 red pepper

1 carrot (peeled and chopped, I used a handful of baby carrots)

32 ozs frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)

2 potatoes (medium, I used 6 mini white potatoes)

SERVINGS

It is creamy, nutritious, light and healthy all at the same time.

The Ingredients:

--2 quarts of chicken broth

--1 small onion

--1 red pepper

--1 peeled and chopped carrot (I used a handful of baby carrots)

--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)

--2 medium potatoes (I used 6 mini white potatoes)

Directions:

Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.

Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.

Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.

Dump all the veggies into the stoneware.

Add the bags of frozen corn.

Empty both cartons of chicken broth (2 quarts; 8 cups) on top.

Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.

This is the tricky and totally fun part:

Use a hand blender to chowderify.

If you don't have a hand blender (you really should get one...) you can-- VERY CAREFULLY because OMG it is HOT. HOT!!!! See the Ove Glove?!-- pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.

The kids ate it! My parents came for dinner and they enjoyed it, also.

And, since it's pretty much straight corn, I'm, um, feeling very clean and light.

Peppers never freeze well even if you froze your own from scratch. They are just not structured enough to take in moisture and still stay firm when thawed. But, you are wanting to use the frozen ones according to your question, so, my advice is to let them drain in a colander, getting rid of ice crystals and water and then gently squeeze the peppers and onions with paper towels to relieve more moisture. From here you can add them to your recipes as is or sauté them lightly in a little olive oil to help them firm up from browning and then add them to your dish. The good news about frozen veggies is that they retain their nutrients because most of the quality brands are immediately frozen after being picked.

Gail Greco

Chef/Editor of Carefree Cooking Magazine at www.Teflon.com/recipes

It would be a whole lot better to make your own from fresh. You will never get the same from frozen. There is a show on called "Kitchen Nightmares" where the chef rails about frozen. In a lot of cases you can get away with it but as you see peppers and onions don't work and I can't ever seeing them work out well. Go on line and find how to make real stir fry and you will be a lot happier. More work but worth it.

Freezing vegetables changes their molecular composition. You are not going to achieve the same results as you would with fresh. It's true that these factories FLASH-freeze the veggies to reduce the ice crystals but fresh will be better. Rinse the frozen veggies immediately after you take them out of the freezer. Place on cookie tray(with sides so not a sheet) in a SINGLE layer. Cover with paper towel till thawed.

Put it in a pan on medium heat, cover and steam for about 5 minutes... DON'T Over cook in the pan... because the vegetables would be already cooked!

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Yes it's ok to freeze that. I have froze chopped peppers often when in the raw state...