As in one of my previous posts, I went to the local farmers market this week. And I bought a box of green bell peppers. You can see the box and some of the peppers on the picture below. My husband loves stuffed peppers so I decided to fix them and put them in the freezer. Makes a quick and filling lunch for him on days that he works a later start time. You can see that they are huge and beautiful peppers! So the prep began! A sharp knife, a cutting board and a place to dump all the ribs and seeds were all the tools I needed at the start. I just sliced the top off as close to the stem as I could get and cleaned out the ribs and seeds. I also cut the stem off the top piece so I could use them as lids for the individual peppers.
Once I had them all cleaned and washed, they were ready for stuffing. They can be stuffed with anything that cooks up tasty but since these are classic stuffed peppers, it ground meat (I use 90/10 grass fed) and rice. He doesn’t like brown rice so I used white but brown works well too. I had 25 peppers and I used 6 pounds of ground meat and 3 cups rice cooked. I also used chopped onions and garlic and a bit of salt. There isn’t a strict rule as to what and how much to use…goes to taste but I used 2 pounds of finely chopped yellow onions and 4 cloves garlic, with about 1/4 cup salt. All this was mixed together in a bowl and then stuffed into the green peppers. A top was added to each pepper as I stood them in a pot to go into the oven. I like to use a tomato based sauce so I used tomato sauce, tomato juice and a little salt to add a bit of flavor. I used enough in each pot to fill about half way up the peppers and covered tightly with either a lid or foil.
Bake in the oven until the peppers are fork tender…just poke them. If the fork goes into the pepper easily, they are done.
I froze them individually in quart size freezer bags due to their size. It would be easier to take out 2 than to have to store them in the fridge. Reheat them in the microwave or stovetop or oven…whichever you prefer.
There you have it…classic stuffed peppers. Might have to keep a couple out for dinner tonight!
Recipe Classic Stuffed Green Bell Peppers
- 25 peppers, cleaned
- 6 pounds ground meat
- 3 cups cooked rice
- 2 pounds finely chopped onions
- 4 cloves garlic
- 1/4 cup salt
- 1 large institutional size tomato sauce
- 2 quarts tomato juice
- feel free to add bay leaves and salt if you like. Just remember to take out the bay leaves before serving!
Bake 350 degrees in oven for about 1 hour
Until next time…Keep on Keepin’On!