rexgsd - If you'll go to the web site using the below link you'll be able to get your questions answered. Hope this helps.. Greg Southern Nevada Here is a link that might be useful: Food Preservation

Greek Stuffed Peppers 4 large bell peppers (green, yellow, red, etc.) Stuffing: 1 pound lean ground beef or lamb â cup raw, long grain rice â cup water 1 large onion, finely chopped 2 - 4 cloves garlic, crushed or finely minced ¼ cup olive oil 1 8-ounce can tomato sauce 1 teaspoon dried mint 1 teaspoon dried dill 1 teaspoon oregano 1 teaspoon salt 1 cup hot water or broth Pepper to taste Peppers: Slice off the top of the peppers. Remove white membrane and all seeds. If desired, remove stem from top piece and use to "cap" the stuffed pepper or chop and add to filling mixture. Stuffed Vegetable Preparation: ÂSauté onion and garlic in olive oil until translucent. ÂIf using, add reserved chopped green pepper. ÂAdd rice and 1/3 cup water. ÂParboil rice until almost all liquid is absorbed; set aside. ÂIn bowl, combine ground beef or lamb, parboiled rice, onion, garlic, tomato sauce, mint, oregano, dill, salt, and pepper. ÂMix thoroughly. ÂPlace peppers into lightly oiled baking pan. ÂSalt cavity lightly. ÂStuff the meat/rice mixture into peppers. ÂAdd the hot water or broth. ÂCover pan. ÂBake at 350° for 60 minutes, until rice is tender and peppers are cooked. ÂCheck at 45 minutes and add more water or broth if needed. ÂLet stand covered 15-20 minutes. Serve with plain, unsweetened yogurt or Avgolemeno Sauce.

Do it often - with sauce, not soup. It is one of the most common uses of our seasoned tomato sauce. Dave

That sounds so good! Wish I had thought of it but too late now. Still I have all the ingredients already canned or frozen so may whip some up anyway. Found this recipe to try and I generally like Taste of Home recipes. The peppers and onions of course go soft when thawed but all the flavor should still be there. I think I may wait to add the rice after thawing it. Just not sure how rice will hold up to freezing and thawing. https://www.tasteofhome.com/recipes/stuffed-pepper-soup/ Let us know how yours turns out. Dave