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Easy Freezer-Friendly Stuffed Bell Peppers with Rice Recipe to Make Ahead

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A simple, hearty recipe for stuffed bell peppers filled with a savory rice and meat mixture that freezes and reheats beautifully, perfect for make-ahead meals and busy nights.

Ingredients

Scale
  • 4 to 6 large bell peppers (any color)
  • 1 pound ground beef, turkey, chicken, or plant-based meat substitute
  • 1 ½ cups cooked white or brown rice
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup tomato sauce or crushed tomatoes
  • 1 cup shredded mozzarella or cheddar cheese, plus extra for topping
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and pepper to taste
  • Optional: pinch of crushed red pepper flakes
  • A handful fresh parsley or basil, chopped (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Slice tops off bell peppers and remove seeds and membranes. Place peppers upright in a baking dish, trimming bottoms if needed to level.
  2. Heat olive oil in a skillet over medium heat. Sauté chopped onion for 4-5 minutes until translucent. Add minced garlic and cook for 30 seconds to 1 minute.
  3. Add ground meat or meat substitute to skillet. Cook 6-8 minutes until no longer pink, breaking apart with a spatula. Season with salt, pepper, smoked paprika, oregano, and optional red pepper flakes.
  4. Stir in tomato sauce and cooked rice. Simmer gently for 3-4 minutes to meld flavors and thicken mixture. Adjust seasoning as needed.
  5. Remove skillet from heat and stir in most of the shredded cheese and fresh herbs if using.
  6. Spoon filling into each bell pepper cavity, packing firmly but not overly tight. Leave room at the top for extra cheese.
  7. Sprinkle remaining cheese over stuffed peppers. Cover baking dish tightly with foil and bake for 30 minutes.
  8. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden and peppers are tender but not mushy.
  9. Cool completely if freezing. Wrap peppers individually or the whole dish tightly with plastic wrap and foil. Freeze up to 3 months.
  10. To reheat frozen peppers, thaw overnight in fridge and bake covered at 350°F (175°C) for 20-25 minutes until warmed through.

Notes

Use day-old or cooled cooked rice to avoid mushy filling. Do not overstuff peppers to prevent bursting. Cover with foil while baking to keep filling moist, remove foil at end to brown cheese. Cool completely before freezing to avoid ice crystals. Thaw overnight in fridge before reheating. Optional ingredient swaps include almond flour to absorb moisture, Greek yogurt for tang, and plant-based proteins for vegetarian or vegan versions.

Nutrition

Keywords: stuffed bell peppers, freezer-friendly, make-ahead meals, rice stuffed peppers, easy dinner, meal prep, healthy comfort food

Find it online: https://yumyep.com/easy-freezer-friendly-stuffed-bell-peppers-with-rice-recipe-to-make-ahead/