stuffed peppers for freezing
(1 rating)
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!
(1 rating)
yield
7 serving(s)
method
Bake
Ingredients For stuffed peppers for freezing
-
7green bell peppers, tops and seeds removed
-
1 1/4 lblean burger, browned and drained
-
1 pkguncle ben's medley brown & wild rice
-
1 cangreen giant southwestern style corn
-
1 pkgel paso low sodium taco seasoning
-
1 tspcumin
-
1 tsptabasco chipotle pepper sauce
-
1/2 ctaco cheese mix
How To Make stuffed peppers for freezing
-
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.
-
2Cook until all the ingredients are warm and the flavors had a chance to marry :) Then mix in the cheese. -
3Stuff each pepper with the meat mixture. Allow to cool.
-
4Place your peppers in a gallon freezer bag about 3 to 4 peppers per bag. Then place in a freezer container and store.
-
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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT