Let the cream cheese soften so you can easily mix in the shredded cheese. (Forgot to take a picture of the shredded cheese mixed in with the cream cheese.)
Then cut your slices of bacon into thirds and set aside.
Slice each jalapeno in half and scrap out the seeds and the membranes (I would definitely recommend wearing gloves for this). I found that using an apple corer worked really well otherwise just a simple knife and spoon works good too!
Next, spread the cream cheese mixture onto each of the jalapeno halves.
Wrap each one with bacon. You can use a tooth pick to secure them if you are going to grill them right away. But I found that for the most part the bacon stuck to itself so I didn’t need to use the toothpicks on the ones that I put into the freezer.
The other morning, I decided to roast all of the Anaheim peppers that I had already picked from my garden, which was almost nine dozen peppers!
After I rinsed them off, I placed them on the grilled and charred them.
After I took them off the grill, I threw them in a sink full of ice water to cool off.
|Unpeeled Anaheim pepper|
|Peeled Anaheim pepper|
Then I placed about a dozen peeled peppers into a Food Saver bag and vacuumed sealed it.
After that, I just popped these bags in the freezer to use later to make green chili, green enchilada sauce or something else!
I had some green peppers that I wanted to use to make stuffed peppers, but I didn’t have the ingredients to make the stuffing. So I just prepped the green peppers by cutting off the tops and scrapping out the membranes and seeds.
Then I diced up the tops of the peppers and placed them inside one of the green peppers.
Then I placed four peppers in each Food Saver bag and vacuum sealed them. After that I just placed them in my deep freeze to use later! (Note: I really running out of space in my freezers!)
Do you have a garden this summer? How’s it going? Have you been putting veggies in your freezer to use at a later date? Let me know some of your ideas!