#freezerlovefriday pepper style

Stuffed peppers have become SO popular. I remember them being one of my four dinners that I used to cook as a newlywed, and I made it often! They are so easy and there are so many different ways to prepare them. We still do them occasionally (thankfully, I have learned to embrace new recipes), and consider them one of my easier #freezerlovefriday choices!! 

I use the crockpot for mine, because I love knowing that after a busy day, our dinner is done and waiting for us! Also, remember you are just freezing the filling, you would not want to freeze the whole pepper with the filling inside, fresh and crispy peppers are always the best! This recipe will make enough filling for your dinner the night of, as well as the dinner you will be freezing. There are so many different ways to make stuffed peppers, but this is one of our favorites.  

Ingredients:

5 bell peppers 

3 cups prepared rice or quinoa

2 pounds of ground turkey

2 can of stewed tomatoes 

1 cup peas

2 cup of cut yellow squash and zucchini

3 TB of cajun seasoning

EVOO

Directions:

Wash and prepare your peppers, by slicing off the top and clearing out the ribs and seeds. 

Cook rice or quinoa if needed, using directions listed on box. 

Add a dash of EVOO to a skillet and brown the turkey completely. 

Add in the tomatoes, veggies, rice (or quinoa) and seasoning into the skillet. 

Let that simmer for 5 minutes. 

Remove from heat. If freezing half the batch, place in a ziplock bag and let cool completely, than place in freezer. 

Add the mixture to the peppers and cook on low for 4 hours in the crockpot. 

We like to top ours with avocado and sour cream, or just eat plain! 

Enjoy!

                            

This is a recipe that you would want to let thaw completely before preparing it again. I would take the ziplock bag out of the freezer a day before and let thaw in the fridge, than prepare the peppers the next day. 

How do you stuff your peppers? 

Happy freezing, 

Meredith