Making and Freezing Stuffed Green 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.

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.

Article Source: http://www.wahm-articles.com

Shelly Hill has been working from home in Direct Sales and is a Manager with Tupperware. Shelly enjoys gardening, cooking and baking for her family. You can contact her at: Web: my.tupperware.com/Ravish30 Recipe Blog: wahmshelly.blogspot.com

Print This Article Comment on Article Email to Friends Ezine Ready

Please Rate this Article

5 out of 54 out of 53 out of 52 out of 51 out of 5 

Not yet Rated