In addition to chopping, slicing, dicing and freezing sweet peppers this summer, I’ve been cooking them too. My 8-year-old absolutely loves stuffed sweet peppers and requests this dish every time he sees peppers in the house. It’s freezer friendly, economical and a family favorite at our home.
Stuffed Sweet Peppers
3 large green bell peppers, washed, sliced in half and seeds removed.
1 green pepper, washed and chopped
1 red pepper, washed and chopped
1 onion, washed and chopped
2 cloves minced garlic
1 lb ground chuck or turkey, browned and drained
White or brown rice cooked according to directions
8 oz shredded Cheddar Cheese
2 tablespoons olive oil
Sea Salt and Pepper to taste
Place bell pepper halves in a casserole dish or cast iron skillet. Saute chopped pepper, onions, and garlic in olive oil until soft. In a large bowl, mix together the cooked meat and rice along with the sauteed onions, peppers, and garlic. Add Sea Salt and fresh black pepper to taste.
Spoon mixture into bell pepper halves. Any remaining stuffing can go around the peppers are be put in a freezer bag and frozen for another meal. Sprinkle shredded cheese on top.
Bake at 350 degrees until cheese is melted and bubbly.
An alternative to the stuffed peppers is to chop the pepper halves and create a casserole with the mixture. Sprinkle cheese on top and bake.
Do you have any recipes using bell peppers or another version of stuffed peppers? Please share–I would love to try it this summer!
About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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