Ingredients – serving 6
- Peppers
• 6 small bell peppers, tops in mix
• ½ cup dry quinoa, uncooked
• 1-pound lean ground beef
• 1 small yellow onion, diced one cup
• 4 cloves garlic, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• ½ tsp pepper - Sauce
• 1 tablespoon Italian seasoning
• 15oz can tomato sauce - Materials
• 1gallon sized freezer bag
• 1quart size freezer bag
Instructions
- Label your gallon sized freezer bag with the name of the recipe, cooking instructions, and “use by” date (3 months from when you prepped the meal).
- Cut tops off peppers, clean, and set aside.
- In a large bowl, mix diced tops of peppers with remaining “peppers” ingredients.
- Spoon equally into peppers (about 1 cup per pepper) and place in freezer bag.
- To your quart sized bag add sauce ingredients.
- Remove as much air as possible from both bags, seal, and freeze.
To Cook
- Thaw freezer meal overnight in refrigerator or in morning in water.
- Place stuffed peppers in crockpot and cover with sauce.
- Cook on “low” setting for 6 hours in a 6-quart crockpot or 8-10 hours in a 4-quart crockpot.
- Top with parmesan cheese and serve with a salad.
