Freezer Meal Stuffed Peppers Recipes

FREEZER MEAL RECIPE: MEXI STUFFED PEPPERS

Steps:

• Brown the ground beef and drain, if needed. Add the taco seasoning as instructed by the package.
• Add the rice, onions, beans, corn, and cheese (if using) and stir it all together.
• Slice the tops off the peppers and clean out the inside, then stuff them with the ground beef mixture and top with cheese.
• This recipe should make enough for 6 peppers, but it will depend on their size.

EASY STUFFED BELL PEPPERS

Steps:

• Wash the peppers and slice the tops off, horizontally. Discard the seeds and membranes. Level the bottoms if necessary to stand up in your baking dish. Alternatively, you can prepare the peppers as pictured, by slicing the peppers in half, vertically, and discarding the seeds and membranes.
• Place the peppers in a 13x9 baking dish (or casserole dish) with a lid (or use aluminum foil when the lid is needed). Set aside. Preheat the oven to 350F.
• Add oil to a large skillet over high-medium heat. When hot, saute the onion and garlic until softened and translucent (about 3-4 minutes).
• Add the ground beef to the skillet, sprinkle with a couple pinches of salt, and cook until brown. Meanwhile, make the tomato sauce for the pepper filling (next step).
• While the beef cooks, add the tomato sauce and all the seasonings to a medium bowl. Mix well to combine.
• When the beef is cooked through (about 5-7 minutes), stir in the sauce and cooked rice to coat all the ingredients. Note, if there's a lot of fat in the skillet, drain the extra fat from the skillet before adding the tomato mixture.
• Evenly stuff peppers with the beef and rice mixture, packing the filling in if necessary. (If you're freezing the peppers, stop here and freeze the peppers for a future meal.)
• Cover (with foil or the lid) and bake the peppers for 30-35 minutes, until the peppers are cooked to your desired texture, testing with a knife inserted in the side. Red and yellow peppers require about 30 minutes in the oven. Green peppers are firmer, so they will need about 35 minutes.
• Sprinkle cheese over the stuffed peppers and return to the oven, uncovered, for 5 minutes to melt the cheese.
• Serve warm.

STUFFED PEPPER CASSEROLE

Steps:

• Brown the ground beef. Chop the peppers and onion.
• Cook the rice according to the package directions. Allow the rice to cool.
• Add the ground beef, chopped onion, rice, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
• Remove the excess air from the bag, seal, and freeze.
• Thaw.
• Preheat oven to 350°.
• Spray a 9x13 baking dish with cooking spray.
• Dump the contents of the freezer bag in the casserole dish and spread out evenly.
• Bake uncovered for 35 minutes.

BEST STUFFED PEPPERS + MEAL PREP TIPS

Steps:

• Preheat your oven to 350 degrees Fahrenheit.
• Cut the bell peppers in half lengthwise and remove seeds and membrane. Drizzle with a little olive oil and rub both the inside and outside to coat them. Arrange them upside down in two baking pans or one half sheet pan and pre-bake for about 15 minutes, while you're making the stuffing.
• In a large skillet over medium high heat, drizzle two tablespoons of olive oil and saute the garlic and onions for one minute.
• Add the ground beef and cook until the beef is browned, breaking it up with a spatula as needed.
• Drain off any excess liquid from the beef and stir in the diced tomatoes, rice, spinach, Italian seasoning, salt, and pepper. Stir for a minute or two, or until the spinach is wilted.
• Remove the bell peppers from the oven and use tongs to flip them over.
• Fill the peppers with the beef mixture and top with a sprinkle of cheese. Place them back in the oven and bake for 20 minutes, or until the peppers are soft.
• Top with fresh parsley and serve.

FREEZER MEAL STUFFED PEPPERS

Steps:

• BAKE: From frozen, bake at 400 degrees for 1 hour 15 minutes, covered.
• FINAL STEP: Finish by melting extra cheese on top. Serve with guac, sour cream, cilantro, hot sauce, etc.

STUFFED PEPPER SOUP RECIPE

Steps:

• Chop the peppers and onion.
• Brown the beef in a large skillet on the stove. Drain the fat afterward. This step is important.
• Place the cooked beef in a large resealable bag.
• Add the diced peppers and onion, garlic, tomatoes, tomato sauce, and seasonings.
• Remove the air from the bag and seal. Freeze.
• Take the bag out of the freezer and thaw. Place the contents in a large pot on the stovetop. Add the broth. Cover and simmer on low for 30 minutes. Add the rice in the last 20 minutes. Stir occasionally to prevent the rice from sticking to the bottom.
• Cook the rice separately on the stovetop and set aside. Thaw the bag contents and add them to the Instant Pot. Add the broth. Cover and cook on high pressure for 15 minutes. Do a natural release. Add the rice either to the entire soup or a bit into each bowl when serving.
• Thaw. Dump the bag contents into the crockpot. Add the broth and rice. Stir. Cook on low for 3-4 hours.

EASY STUFFED PEPPERS

Steps:

• In a large bowl mix everything but the tomato sauce together
• Add in 1/3 cup canned tomato sauce
• Stuff peppers with meat mixture - fill peppers slightly over the top
• Put top of the pepper back on if desired
• Freeze until ready for use. I used an disposable alumium pan.