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!
prep time
cook time
method
Bake
yield
7 serving(s)
Ingredients
- 7 - green bell peppers, tops and seeds removed
- 1 1/4 pounds lean burger, browned and drained
- 1 package uncle ben's medley brown & wild rice
- 1 can green giant southwestern style corn
- 1 package el paso low sodium taco seasoning
- 1 teaspoon cumin
- 1 teaspoon tabasco chipotle pepper sauce
- 1/2 cup taco cheese mix
How To Make stuffed peppers for freezing
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Step 1Brown 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.
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Step 2Cook until all the ingredients are warm and the flavors had a chance to marry :) Then mix in the cheese. -
Step 3Stuff each pepper with the meat mixture. Allow to cool.
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Step 4Place your peppers in a gallon freezer bag about 3 to 4 peppers per bag. Then place in a freezer container and store.
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Step 5I 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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