Stuffed Green Peppers for Freezing

A friend who grows for the Farmers Market grows Peppers and had so many this summer. Another grower shared this recipe with her for preparing them and Freezing them for later use. If you don't want to prepare this many, I guess you could reduce the recipe to fill whatever number you wanted.
Gary/Louisville



STUFFED GREEN PEPPERS --- For Freezing


2 DOZEN LARGE GREEN PEPPERS

½ CUP BUTTER

2 CUPS MINCED ONIONS

1 POUND MUSHROOMS, DICED

3 GARLIC CLOVES, MINCED

1 ½ POUNDS PORK SAUSAGE

1 ½ POUNDS GROUND BEEF

6 CUPS COOKED BROWN RICE

5 BEATEN EGGS

1 ¼ C FRESH GRATED PARMESAN CHEESE

2 ½ TEASPOONS SALT, ½ TESPOON PEPPER


CUT OFF TOPS OF GREEN PEPPERS; REMOVE SEEDS AND MEMBRANES. BLANCH FOR 5 MINUTES.

SAUTE REMAINING VEGETABLES IN BUTTER UNTIL SOFT.

BROWN MEATS IN A SEPARATE SKILLIT, AND DRAIN OFF EXCESS FAT. ADD MEAT TO THE SAUTED VEGETABLES. ADD SALT AND PEPPER.

WAIT UNTIL MIXTURE COOLS BEFORE ADDING EGGS AND PARMESAN CHEESE. (This can be made and refrigerated the day before and add the egg and cheese, and stuff peppers the next day.


TO FREEZE: Set the peppers on a cookie sheet in the freezer until completely frozen; wrap individually or in family size portions in plastic bags or heavy duty foil. Seal, label, date and return to freezer.


WHEN READY TO SERVE: Preheat oven to 375: place peppers upright in a covered casserole dish. Bake covered for about an hour. Yield: 24 STUFFED PEPPERS