While gathering produce during my weekly shopping trip, I noticed an abundance of beautifully colored bell peppers piled high in the sale bin as I entered the store. I realized that it had been a very long time since I had made stuffed peppers so I went through a mental checklist of all of the ingredients I would need to make the dish for our Saturday night meal. When picking peppers for this recipe, I was careful to select large, wide, flat-bottomed peppers that would sit nicely in my baking dish. As luck would have it, ground beef was also on sale, so I purchased several pounds of the 93/7% mixture. I love to stock up on versatile meat options, bring them home and divide them into meal-sized portions for the freezer. This allows me to have plenty on-hand, when needed. Here’s how I divided things up:
2 lbs kept for the stuffed peppers
2 lbs were made into hearty hamburger patties, placed in freezer safe container
2 lbs were mixed with ingredients to make 2 meatloaf bricks and wrapped in foil
2 lbs were used to make simple chili without beans, packed into freezer safe bags
(I usually add beans to the chili meat once I reheat later.)
Carefully labeling everything, I used a permanent marker to date and identify the items enclosed. I also bought several pounds of fresh, boneless, skinless chicken for other future meals. I divided each large family pack into 4 freezer bags with 4 chicken breasts in each.
I always feel so accomplished when I have a productive day assembling meals that can be cooked with very little effort during the busy week. These delicious peppers were gobbled up quickly with a few left over for weekday lunches.
I’m ready to relax and enjoy the rest of the weekend!
Colorful Stuffed Peppers
6-8 large bell peppers
2 lbs ground beef
1 tsp Italian seasoning
1 teaspoon onion powder
1 teaspoon garlic powder
1 (28 ounce) can diced tomatoes, undrained
1 (5.6 ounce) package Knorr seasoned rice and pasta blend (chicken or beef flavor)
1 1/2 cups of water
1/2 cup sharp cheddar cheese
Preheat oven to 350 degrees. Remove and discard the tops, seeds, and membranes of the bell peppers; set aside.
In a large skillet over medium heat, cook the beef until evenly browned; drain. Mix in Italian seasoning, onion powder, garlic powder, diced tomatoes (with juice), seasoned rice package and 1 1/2 cups of water. Bring to a boil; cover and reduce heat to a simmer for 20-25 minutes to cook rice. Remove lid, turn off heat and let cool slightly. Spoon equal amounts of the mixture into each hollowed pepper.
Fill a 13X9” baking dish with about 2”of water. Arrange peppers in a baking dish with the hollowed sides facing upward. Tightly cover dish with aluminum foil. Bake 35-40 minutes in the preheated oven, or until the peppers are slightly tender. Remove from oven, uncover and sprinkle each pepper with sharp cheddar cheese before serving.