It’s great to be back in the kitchen again and cooking up a storm. Next time I have a hectic work week coming up I want to be prepared with dinners made ahead in advance. Especially ones that I can freeze either whole, or in pieces for when a crazy week shows up.
One of these awesome make ahead meals are stuffed peppers. You can make the filling in advance and then fill the peppers when you’re ready to cook them.
They may not look like much, but inside they are packed with delicious ground beef and sauteed veggies. You can also add rice, but I prefer to keep these low-carb. The melted cheese on the top is my favourite!
What you’ll need:
- 4 Green Peppers
- 1 lb Ground Beef
- 2 tbsp Olive Oil
- 1/2 Onion, finely chopped
- 1 cup chopped Cremini Mushrooms
- 1 can of Diced Tomatoes
- 3 cloves Garlic
- 1 tbsp Dried Oregano
- 1 tbsp chopped Fresh Basil
- 1 tbsp chopped Fresh Parsley
- 2 dashes Hot Sauce
- Salt and Pepper to taste
- 1/2 cup grated Mozzarella or Cheddar Cheese
In a large frying pan, on medium heat, sautee the onion and mushrooms in olive oil for 5 minutes, or until the onions are soft.
Add in the ground beef and cook until no longer pink. Drain the fat and then return the pan to the stove. Stir in a can of diced tomatoes, including the liquid.
Add in spices, fresh herbs, garlic, hot sauce and salt and pepper. Simmer until the liquid is reduced.
Meanwhile, cut the tops off of the green peppers and remove the seeds and membrane. Stand up in a foil lined pan.
Fill the peppers with the meat mixture and bake at 375°F for 20-30 minutes or until the peppers are tender.
Top peppers with grated cheese and return to the oven until the cheese as melted, about 5 minutes.
You could serve this with a nice salad and a crusty bread, but I like to eat mine on it’s own. Melted cheese first!