Generating and Freezing Stuffed Environmentally friendly Peppers

We expand a great deal of inexperienced peppers in our backyard garden each summer time year. They are economical and you only want a couple plants. When I make stuffed peppers, I like to make them in major batches as they freeze properly for potential meals.

In this article is my favourite recipe that I make for my spouse and children.

6 huge inexperienced peppers
1 lb. lean floor beef
1/four cup onion, finely chopped
1 (16 ounce) can of diced tomatoes
1 (16 ounce) can tomato sauce
1 tsp. basil
1 tsp. oregano
salt and black pepper to flavor
1 bag of prompt white rice
1 cup shredded cheddar cheese

Brown your floor beef and chopped onion in a huge skillet on low. While it truly is browning cut the tops off of every pepper. Rinse the seeds out from the within cavity. Position in a baking dish. Boil your white rice in accordance to package deal instructions, drain out the water. In a huge bowl incorporate: diced tomatoes, tomato sauce, basil, oregano, salt, black pepper and rice. Stir in the floor beef and onion mixture.

Optional: You can stir some chopped inexperienced pepper into this mixture if wanted.

Spoon mixture into every shell. Bake in a preheated 350 diploma oven for 35 minutes. Take away and sprinkle cheddar cheese on top rated. Position again into the oven for five minutes or until cheese has melted. Can make 6 servings.

How To Freeze

Allow them amazing. Wrap every personal pepper in plastic wrap. Position four at a time into a 1 gallon sized zipper closure bag. Label and freeze. They will hold up to 6 months in the freezer. When you are prepared to use, defrost them in the microwave and then microwave reheat them for five minutes. Take away from microwave and sprinkle with some refreshing cheese. Immediate evening meal on a chaotic evening.