Stuffed Peppers [Freezer Meal]

One of my favorite things: freezer meals! Stuffed Peppers are great make-ahead, freezer meal. Here's my recipe:

Wash, cap, and remove seeds from peppers. Boil water and blanch peppers. Set aside.

For filling: brown 1 lb. ground beef, salt and papper to taste. Drain fat; stir in 2 cups cooked rice (not instant), 2 T. worcestershire sauce, and 16 oz. can tomato sauce. Fill peppers and bake in a 350 degree oven for 20 minutes. Remove and cool. After cooling, put in gallon ziploc bags, label, and freeze. This recipe made 7 medium stuffed pappers.



LABEL: Thaw. Top with cheddar cheese and bake in 350 degree oven for 20-25 minutes

Beef Enchilada (freezer meal)

Beef Enchiladas - make some for now, freeze some for later. This recipe can be easily doubled to make extras for future meals.

Ingredients:1 pack of flour tortillas
1 lb ground beef
2 (10 oz) cans mild enchilada sauce
1 (16oz) can refried beans (optional - I did not use)
1 (4.5oz) can chopped green chiles
1 pkg. taco seasoning
8oz cheddar or mexican blend cheese


Brown ground beef; drain fat. Add taco seasoning; stir.

 

 

Next, add green chilis; stir.

 

Pour half enchilada sauce in bottom of baking dish.

 

Put beef on tortilla and roll up; place in dish seam down.

 

Pour remaining sauce over tortillas; cover with cheese.

 

 

Cover with foil and bake at 350 degrees for 45 minutes. Serve with sour cream.

To freeze: line 8 x 8 pan with foil (or use an 8 x 8 throw-away aluminum pan), assemble as directed, and cover tightly with foil, and freeze.

 

I used 1-lb. ground beef and omitted the refried beans which would have stretched it further. It made 6 large enchiladas - today's dinner and a meal for later.