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
- 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.
- Optional: You can stir some chopped green pepper into this mixture if desired.
- 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.
Shelly Hill enjoys cooking and baking for her friends and family. You can visit Shelly at http://www.inthekitchenwithshelly.com/
Photo. Derek Pilon