Stuffed Bell Peppers
8 bell peppers
1.5 lbs ground beef (cooked and drained)
1 onion, chopped
2 cloves of garlic, chopped
1 8oz can of tomato sauce
1 cup instant brown rice (Minute Rice), uncooked
Shredded cheddar cheese
Salt and pepper
Cut the tops off the peppers, taking out the seeds and as much of the white part as you can. Cut a bit off the bottoms so they sit flat. ( I cut up the left over pepper from the tops and bottoms and stir it into the stuffing later- don't want any of the edible part going to waste). Place the peppers on a clean baking sheet.
In a bowl, combine the beef, onion, garlic, rice, tomato sauce, and extra bell pepper bits. Add salt and pepper to taste.
Stuff each pepper with the beef mixture, almost to the top.
Sprinkle with cheddar cheese, packing down lightly. Move baking sheet to freezer and allow the peppers to freeze completely. Then put them in a labeled Ziploc bag.
To reheat: Take out desired number of peppers, and allow to thaw in a baking dish in the fridge overnight. Once thawed completely, bake at 350 degrees for 30-40 minutes until heated through and cheese is melted.