Tuesday, 26 January 2010

• Recipe: Stuffed Green Peppers for Freezing

  This is a guest post from Freeze Happy.
  
  

  
  

  
  I know what you're thinking...
  
  Emilie! I can't freeze green Peppers!
  It' goes against everything you believe in!
  The water content is too high!!!
  
  Of course, you're right! This recipe freezes just the filling and you add it to your fresh green peppers before cooking. Stuffed Peppers are a great meal for a cold winter day at home, but are fancy enough to serve to company.
  
  Makes 6
  
  Ingredients:
  6 green bell peppers
  1 tablespoons butter
  1 tablespoon olive oil
  1/2 cup chopped onion
  1/2 cup chopped celery
  1 can (14.5 ounces) diced tomatoes
  1 can (8 ounces) tomato sauce
  1 clove garlic, crushed
  1 teaspoon dried leaf oregano
  1/2 teaspoon dried leaf basil
  2 teaspoons salt, divided
  1/2 teaspoon ground black pepper, divided
  1 egg, lightly beaten
  1 1/2 teaspoons Worcestershire sauce
  1 1/2 pounds lean ground beef or chuck
  1 1/2 cups cooked long-grain rice
  shredded mild Cheddar cheese, about 1/2 to 3/4 cup, optional
  
  Preparation:
  - Cut tops off peppers; remove seeds and membranes. Chop edible part of tops and set aside. Rinse peppers under cold water. Place peppers in a large pot; cover with salted water. Bring to a boil; reduce heat, cover, and simmer for 5 minutes. Drain peppers and set aside.
  
  - Heat olive oil and butter in a large skillet over medium heat until hot. Sauté chopped green pepper (from tops), chopped onion, and chopped celery for about 5 minutes, or until vegetables are tender. Add tomatoes, tomato sauce, crushed garlic, oregano, basil, 1 teaspoon salt, and 1/4 teaspoon of pepper. Simmer for about 10 minutes.
  
  - In a large mixing bowl, combine egg with remaining 1 teaspoon salt and 1/4 teaspoon pepper, and Worcestershire sauce. Gently stir to blend; add ground beef, cooked rice, and 1 cup of the tomato mixture. Mix well. Stuff peppers with meat mixture and place in a 3-quart baking dish. Pour remaining tomato mixture over the stuffed peppers.
  
  - Bake at 350° for 55 to 65 minutes. If desired, top stuffed peppers with a little shredded Cheddar cheese just before peppers are done; bake until cheese is melted.

  
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