As a working mother of two, I know how difficult it can be to whip up an entire nutritious dinner for my family every single night.
That’s why I’m making a series on meals that can be prepared in advance and frozen. All you need to do when you get home after a long day is take dinner out of the freezer and pop it in the oven. It couldn’t possibly be easier.
Today, we’re going to make stuffed peppers. These little guys can be frozen for up to six months.
- 8 ounces tomato sauce
- 8 green bell peppers with the tops cut off
- Diced green bell pepper (hint: use the tops!)
- 3 cloves garlic, chopped
- 1½ pounds ground beef, browned
- 1 cup uncooked brown rice
- 1 onion, diced
- 2 cups cheese, shredded
Oh, here’s an FYI — pre-shredded cheese has wood pulp in it. It prevents the cheese from sticking together, but do you really want to eat that? It’s best to use a food processor to shred the cheese yourself. (Just don’t make the same mistake I do in the video!)