A neighbor has given us some thick-walled green bell peppers...Really Beautiful! More than I can use in the immediate future. Would like to use them for stuffing. Could I just freeze the peppers, after halving and cleaning out for later use?...or is it better to blanch and stuff, then freeze? Or maybe I should put the filling into the unblanched shell and freeze? Which is best for roasting in the oven to retain good flavor for future meals?
Thank you, all, for the helpful suggestions! Have not been feeling really well so cleaned them, cutting the peppers in half and just freezing without any stuffing in them. Think that a bit later I can just deforst, stuff and bake. Thank you :-)