Making and Freezing Stuffed Green Peppers

Stuffed Peppers

We grow a lot of green peppers in our garden every summer season. They are inexpensive and you only need a few plants. When I make stuffed peppers, I like to make them in big batches as they freeze well for future meals.

Here is my favorite recipe that I make for my family.

Making and Freezing Stuffed Green Peppers


  • 6 large green peppers
  • 1 lb. lean ground beef
  • 1/4 cup onion (finely chopped)
  • 1 16 ounce can of diced tomatoes
  • 1 16 ounce can tomato sauce
  • 1 tsp. basil
  • 1 tsp. oregano
  • salt and black pepper to taste
  • 1 bag of instant white rice
  • 1 cup shredded cheddar cheese


  1. Brown your ground beef and chopped onion in a large skillet on low. While it’s browning cut the tops off of each pepper. Rinse the seeds out from the inside cavity. Place in a baking dish. Boil your white rice according to package directions, drain out the water. In a large bowl combine: diced tomatoes, tomato sauce, basil, oregano, salt, black pepper and rice. Stir in the ground beef and onion mixture.
  2. Optional: You can stir some chopped green pepper into this mixture if desired.
  3. Spoon mixture into each shell. Bake in a preheated 350 degree oven for 35 minutes. Remove and sprinkle cheddar cheese on top. Place back into the oven for 5 minutes or until cheese has melted. Makes 6 servings.

How to Freeze:

Let them cool. Wrap each individual pepper in plastic wrap. Place 4 at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will keep up to 6 months in the freezer. When you are ready to use, defrost them in the microwave and then microwave reheat them for 5 minutes. Remove from microwave and sprinkle with some fresh cheese. Instant dinner on a busy night.

Cauliflower Rice Stuffed Peppers

The Author:

Shelly Hill enjoys cooking and baking for her friends and family. You can visit Shelly at

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