I love using bell peppers in my recipes. Cooking Louisiana style food calls for the "trinity" in almost every recipe you come across. Whether I grow them myself, purchase from the local farmer's market, get them from family, or buy them from the grocery I tend to get them in bulk. When I buy them in large numbers I'm not always able to use them up before they start to go rotten. I have learned to go ahead and clean them, chop them, and then store them in the freezer so that I always have them on hand. I also like to chop them myself so that they are the size that works for my family. I love to use them, but my family can be a bit picky so it's best if they can't see them. ;). I chop them small enough so when they are cooked down they aren't really visible anymore. They are getting their vegetables without realizing it. That's a win in any mother's book!!
Peppers aren't the only thing that I will freeze prep. I will do this with onions, green onions, and celery.
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