A Different Take on Stuffed Peppers
Casseroles have a slightly different name in our household. For some reason, we call them All-In-One meals. Anyway, insight to the crazy that is our household. Stuffed Pepper Casserole is a favorite of mine because I can make a couple at one time and then freeze the second for another day. Multi-tasking is always key, and meal prep helps us stay on track with eating whole foods. I also like that I can make them slightly different depending on my mood. Hot peppers? Ground turkey? Brown Rice? Quinoa?? The options are endless, permutations abounding, and still all so good.
Stuffed Pepper Casserole Steps
In this version, I used ground turkey. I like to season the meat with salt, pepper, and herbs. If you’re using beef, you will want to do this after you drain the beef. Your typical Italian seasoning will do, although, I tend to go a little heavier with the rosemary. After the meat is browned, start your starch cooking and set aside the meat to start sauteing your onions, garlic and peppers. Combine with your favorite can of crushed tomatoes (I’m currently in love with these), top with grated Parmesan, and finally bake at 350 for 20-30 minutes.
How to Freeze and Enjoy Another Night
I like to use foil pans to freeze my dishes. It doesn’t hold any of my bake-ware hostage and the foil transfers nicely to the oven and makes for easy clean up for an easy meal. If you are freezing, skip the baking step. You could skip the cheese step as well and add that prior to baking when you’re ready. Cover with plastic wrap and then foil, LABEL (if you’re busy like I am, you’ll totally forget what that mystery foil wrapped dish in your freezer is a couple months from now), and freeze for up to 4 months. Pull the casserole and let thaw in the fridge for at least 24 hours prior. Bake at 350 for 40-60 minutes to enjoy!
Make it Yours
The recipe below is with beef and rice, but, remember, this is very much your choice. Our favorite healthy combination is quinoa and ground turkey.
Deconstructed stuffed peppers make for a great freeze ahead meal.
- 1 cup Rice Cooked (Sub Quinoa, Brown Rice, etc.)
- 1.5 lbs Ground Meat Beef, Turkey, your choice
- 2 tbsp Italian Seasoning Divided
- 1 tbsp Olive Oil
- 1/2 medium Onion Diced
- 3 Peppers Chopped
- 3 cloves Garlic Minced
- 1 tbsp Salt
- 1 tsp Pepper
- 1 28oz Can Crushed Tomatoes
- 1/4 cup Parmesan Cheese Grated (optional)
Steam rice (rice cooker is perfect for this) and preheat oven to 350.
Saute meat in large skillet until browned with 1 tbsp Italian seasoning. If using beef, make sure you drain it.
Remove meat from skillet and add onion and oil to pan and saute 2-4 minutes.
Add peppers, garlic, and remaining seasonings to onion.
Combine cooked beef, onion and pepper mixture, tomatoes, and cooked rice in oven safe dish then top with Parmesan cheese.
Bake in oven 20-30 minutes.
Frequently, I double ingredients to make one for dinner and one to freeze!
If freezing: skip baking step prior to freezing. First, cover with plastic wrap and foil, then use within 4 months. When ready to eat: let thaw in refrigerator at least 24 hours prior to baking in oven and bake 40-60 minutes (depending on thaw time).