STUFFED PEPPERS FOR FREEZING
We grow lots of veggies and sweet bell peppers are one we usually get a lot of so I am always looking for ways to preserve the. A few years back I decided to stuff them and freeze them to see if they would still be just as good as fresh and they turned out great! The convenience of pulling them out of the freezer and sticking them in my crockpot is so time saving especially during the work week!
Provided by Dana Ramsey @DRamsey
Categories Beef
Number Of Ingredients 8
Steps:
- Brown your burger and drain fat off. Cook the rice according to the directions on the package and add to the beef. Next add the remaining ingredients except the cheese.
- Cook until all the ingredients are warm and the flavors had a chance to marry :) Then mix in the cheese.
- Stuff each pepper with the meat mixture. Allow to cool.
- Place your peppers in a gallon freezer bag about 3 to 4 peppers per bag. Then place in a freezer container and store.
- I use my crockpot to cook the frozen peppers. I do not thaw them. I place them inside my crockpot and cook on low for 6 hours. During the last 15 minutes to half hour I add more cheese on top. Enjoy
EASY STUFFED BELL PEPPERS
Easy stuffed bell peppers that are healthy, hearty, savory and meaty. A simple, real-food meal made with basic, yet flavorful ingredients: rice, ground beef, tomato sauce, peppers, and spices.
Provided by Kristin Marr
Categories Main Course
Time 50m
Number Of Ingredients 13
Steps:
- Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.
- Place the peppers in a 13x9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
- Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
- Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).
- While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.
- When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
- Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
- Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
- Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.
- Serve warm.
Nutrition Facts : Calories 501 kcal, Carbohydrate 22 g, Protein 27 g, Fat 33 g, SaturatedFat 13 g, Cholesterol 99 mg, Sodium 1401 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
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