Stuffed Peppers for Freezing

Dana Ramsey


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!

pinch tips: How to Use a Meat Thermometer







green bell peppers, tops and seeds removed
1 1/4 lb
lean burger, browned and drained
1 pkg
uncle ben's medley brown & wild rice
1 can(s)
green giant southwestern style corn
1 pkg
el paso low sodium taco seasoning
1 tsp
1 tsp
tabasco chipotle pepper sauce
1/2 c
taco cheese mix

Directions Step-By-Step

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

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American