ABT question


 
J

J Graz

TVWBB Super Fan
What is the thought on making them ahead of time and freezing for future use. I use a reciepe that normally makes around 4 dozen little bites of happiness. But sometimes I just don't need that many. Do you think the uncooked ABT's would freeze well?
 
Raw peppers really don't do well with freezing. I would recommend against it.

You could freeze them after they're cooked, though, and they might be ok.
 
I have freezed them, but only for a night or two, to take tailgating or on a camping trip. I didn't notice any adverse affect, but again, they were only in the freezer for a night or two.

Peter
 
Freezing will effect the texture of the peppers. I have frozen the filling but never the peppers. The peppers will come out mushy.
 
Agree with Gerry freeze the filling not the pepper's.
Said you use a recipe for about 4 dozen, cut down the recipe to 1/4 should be gd for 1 dozen.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Said you use a recipe for about 4 dozen, cut down the recipe to 1/4 should be gd for 1 dozen. </div></BLOCKQUOTE>

Well the point was to have some pre-made, and to add them to a meal on a whim.
I realize that freezing peppers like most vegetables affects texture. My concern was more with the cream cheese. I mean I've eaten jalepeno poppers all over the place for appetizers in resturants. They always seem fine. Sure fresh is better, but frozen and available at a moments notice could be good too.
 
I freeze peppers from my garden to cook with in the winter. When they thaw out, they are pretty mushy.
 
I wonder if they were blanced first, then stuffed and frozen, then cooked normally. Blanched peppers keep their texture pretty well.
 
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