Hearty Stuffed Peppers: Peppers loaded with ground beef, keilbasa, and lots of fantastic veggies for a healthy, quick, easy, and anytime meal. Prep ahead and freeze for even greater ease.
Hearty Stuffed Peppers: When I was growing up, my parents used to make stuffed peppers. They were always so tasty, and I remember being the only one of us kids that liked them. Because of that, I didn’t really ever make them for my own family. And I was totally missing out.
A stuffed pepper is basically a really great vehicle for a yummy filling. And it is so easy to customize to your preference, or what you have in your fridge, or what is seasonal. It is also easy to make it gluten free, and able to meet many dietary restrictions.
These Hearty Stuffed Peppers are an excellent way to get extra veggies into your diet, and to have something healthy on hand. I simply prepare them ahead of time, and freeze. Then pull out the day I want to use them, let them thaw, and bake.MY LATEST RECIPES
This means too that if my kids don’t want a Hearty Stuffed Pepper they can have a PB & J and I can still have a great tasting, hot meal for one. Without a huge mess.
I love being able to just pull one hearty stuffed pepper out and bake it up. The mess is minimal and I don’t have to think about what I am going to make. That is always a plus for me on a busy day.
Hearty Stuffed Pepper Tips:
- Cook the brown rice thoroughly. You don’t want it to be crunchy in the peppers.
- Drain the grease from the ground beef or you food will be oily, and not nearly as healthy.
- Put the cheese on at the beginning and cover with foil while baking or add it in the last ten minutes of baking.
- Look for peppers who have a relatively flat bottom so they will stand up when filled. Otherwise put them in a baking dish with sides so they can be propped up.
You could be eating this tonight with just 6 simple steps:
- Step one: Start your rice. Brown rice takes a while to cook, so I always get it started before washing and dicing the rest. I like to use my handy
- Step two: Get your peppers ready. I like to use the tops I cut off in other things, waste not want not, so I always dice the tops up, and use them in omelets, etc. the next day, or in other meals if I am doing a big cooking day. Or you can chop them up and add them to the filling mixture.
- Step three: Get it all cooking!
- Step four: Let cool, then mix in cheese
- Step Five: Stuff, and top! (Sometimes I like to wait to add the cheese to the end of the baking period so that it doesn’t get to browned like it is in the pictures. Up to you.
- Step six: Freeze or bake and enjoy!
More recipes that you might enjoy:
- Sheet Pan Beef and Broccoli
- Easy Mongolian Beef
- BBQ Beef Mini Taco Cups
- Honey Balsamic Marinade Beef Kabobs
- Italian Beef Stew (Slow Cooker)
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