Stuffed Green Peppers

Q: How do you freeze stuffed peppers?
A: You’re just freezing the filling for the peppers – which makes a quick dinner really easy!

Photo by k.segars

Serving Size: 4

Ingredients
1 cup basmati rice
1 lb. ground beef
2 large garlic cloves, minced
1 teaspoon olive oil
1 cup frozen sweet corn
1 15 oz. can diced tomatoes
2 teaspoons dried basil
salt and pepper, to taste

Post Freezing Ingredients
4 green bell peppers, halved
large stock pot filled 1/2 way with water.

2 cups shredded mozzarella cheese

Directions
1. Cook rice according to package directions.
2. In large skillet put in olive oil. Once hot add garlic, stir for 30 seconds.
3. Add ground beef, stir and let cook.
4. Once cooked add rice, corn, diced tomatoes, basil, salt and pepper.
5. Cook until all is hot.

Freezing Directions
1. Let mixture cool thoroughly.
2. Then put in freezer safe container or bag.
3. Remember, if you’re not going defrost it all at one time, don’t freeze it all together.

4. Good frozen 2-3 months.

Defrosting Directions
1. Remove portion from the freezer.
2. Place in the refrigerator for apporximately 24 hours or remove from freezer container and place on microwave safe plate and defrost until thawed.

Cooking Peppers
1. Bring water to boil in stock pot.
2. Remove seeds from halved peppers and place in boiling water.
3. Cook until tender, 4-5 minutes.
4. Drain and fill with defrosted mixture.

- The directions seem lengthy but this is really quick and easy. Great for those busy weeknights!