Stuffed Bell Peppers (FREEZER MEAL)

This is my newest addition to my freezer meal repertoire and I'm loving them!

Stuffed Bell Peppers


Ingredients

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

Step 1

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.

Step 2

In a bowl, combine the beef, onion, garlic, rice, tomato sauce, and extra bell pepper bits. Add salt and pepper to taste.

Step 3

Stuff each pepper with the beef mixture, almost to the top.

Step 4

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.

Step 5

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.