Freezing Stuffed Peppers
How to freeze stuffed peppers 4 easy ways, cooked or uncooked. Get tips to avoid mushy peppers and keep meals ready for up to 3 months.
Servings: 6 peppers
Calories: 332kcal
Ingredients
- 6 bell peppers tops cut off and seeded
- 1 lb ground beef (or ground turkey)
- 1 cup cooked rice
- 1 small onion diced
- 2 cloves garlic minced
- 15 oz diced tomatoes caned & drained
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese add fresh, not before freezing
Instructions
Blanch the peppers
- Boil the pepper shells for 2-3 minutes, then move them to an ice bath. This keeps them from turning watery once frozen and thawed.
Cook the filling
- Brown the ground beef with the onion and garlic. Stir in the rice, diced tomatoes, Italian seasoning, salt, and pepper.
- Cook until the filling mixture thickens. And let the filling cool comple.
Stuff & Freeze
- Fill each pepper with the cooled mixture. Flash-freeze on a baking sheet for 2 hours, then transfer to a freezer bag or wrap them individually. Skip the cheese for now; it freezes better when added fresh.
Bake
- From frozen, bake at 375°F, covered, for 45 minutes, then uncover, top with cheese, and bake for 15-20 more minutes, until the cheese melts and the peppers are hot through the center.
Notes
- Thaw overnight in the fridge for a shorter bake time.
- Store in the freezer for up to 3 months.
- Use thicker bell peppers; thin-walled peppers go soft after freezing.
Nutrition
Calories: 332kcal | Carbohydrates: 20g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 374mg | Potassium: 638mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3941IU | Vitamin C: 160mg | Calcium: 151mg | Iron: 3mg
