Wednesday, January 25, 2012

Stuffed Peppers

This post contains affiliate links that help me continue this blog. Thanks for your support!
Yesterday, the weather in this part of the country was unnaturally warm. I think it reached somewhere in the mid-50s which is unheard of for mid-January in these parts. It was absolutely beautiful. With that being the case, I couldn't help myself. I wanted stuffed peppers. It's one of my favorite summer foods, especially when they are home-grown peppers. I marched my behind right to the grocery store, and bought 8 peppers to stuff. (Too bad I didn't have any left that I grew last summer!). 

I found a recipe that I wanted- on However, I am not putting it in here because I loosely followed it. It also said it made 4, but I pretty much doubled the ingredients to stuff 8. This is a FIRST for me! I always follow recipes- to the "t" because I am afraid to mess them up. But, stuffed peppers are simple enough, so I kind of fudged some of the measurements and added
some of my own to it. 

The basic ingredients: rice, ground meat (turkey works great!), worcestershire sauce, onion powder, garlic powder, tomato sauce, salt and pepper. I pretty much followed that, but I added an onion, 
chopped into small pieces, and I used the remnants from the tops of the peppers that I cut off, and diced those up too. I also sprinkled some mozzarella cheese on top as a garnish. I followed that with a drizzle of left over sauce.

I cut the tops all of all 8 peppers. The bowl (above) was enough to stuff them. As you can tell from the peppers, they are quite large! One was plenty for the meal. I only cooked 4 because I wanted to freeze the other 4. Hubby and I ate 1 each last night, which leaves left overs for lunch, plus the 4 frozen, so we will get a total of 4 meals out of these! To freeze, I just put the 4 into a baking dish, and placed in freezer. Once they were completely frozen, I wrapped individually with saran wrap, then placed them into 1 gallon-sized ziploc bag. I read quite a variety of ways to freezing peppers- blanching, putting all ingredients raw into pepper, baking whole tray, letting cool, than freezing. I opted to cook the filling, but leave the peppers raw. I stuffed them then froze them. I'll let you know how they defrost and reheat- but I doubt there will be any problems!

What do you stuff your peppers with?

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...