Freezing stuffed peppers
I love to make large batches of stuffed peppers and freeze. Thinking about trying a batch with an egg, sausage, mushroom mixture~ anyone done this? Any tips, tricks, or words of wisdom?
When I make my Mom's Chile Relleno Casserole, I will make several trays and freeze them. (It has some similar ingredients to your stuffed peppers.) I bake them until done in glass pyrex baking dishes, cool them wrap in foil and pop in the freezer. To reheat, leave foil on till almost reheated take off foil to brown top.