This year's garden produced an abundance of sweet and hot peppers. I put about 8 stuffed pepper meals into the freezer to enjoy this winter. The day I made them we enjoyed a few with fresh corn on the cob back in August.
This week was one of those days when I was too tired to cook after decorating the outside of the house for Christmas. The stuffed pepper meal was perfect for dinner and I already had some salad cut up from the day before.
Stuffed Peppers
I made a simple recipe for the stuffed peppers that anyone can do. I cut the top of the peppers off and de-seed them; boil a pan of water and turn them upside down to steam for about 8-10 minutes.
- 1- Brown the ground beef with 1 diced onion.
- 2- Add pre-cooked white rice and a jar of tomato sauce. (I used homemade)
- 3- Mix thoroughly and simmer for a few minutes.
- 4- Fill the steamed peppers with the filling and put them into a casserole dish.
- 5- Top them off with your favorite cheese. I used sharp cheddar.
Bake them at 350°F. for approximately 40 minutes or until you feel they are cooked through.
Now that the garden has all been harvested and preserved we are enjoying the fruits of our labor. These stuffed peppers were as good as if I had made them fresh.
Are you a prepper like myself? I am always finding new ways to preserve the garden's harvest, how about you? Meals prepared ahead of time and frozen are the perfect way to save yourself a lot of time. Plus, you only make the kitchen a mess once and get to enjoy the benefits of many future meals.
That's how this girl rolls. Happy cooking everyone!
Until next time, this is Sunscape
Sun. Scape. Ing Your Day
