Oh casually shrugs it’s these Freezer Meal Stuffed Peppers, that’s what. Every time I make these, I am amazed that it works. Like, REALLY works well. What you start with is a 10-minute, vegetarian, one-bowl, no-cutting-board recipe, and what you end up with is little individually frozen stuffed peppers that are ready for you anytime you need them.
How To Make Freezer Meal Stuffed Peppers
Since this version doesn’t have meat, these babies come together incredibly quickly. You’re going to mix the filling, hollow out the peppers, and fill em up. I usually just stick these in a bag to freeze them and they become these perfectly little individually frozen stuffed peppers that are super easy to grab one at a time for exactly how many you want to bake. And… that’s it. You freeze them, and then when you’re ready, you take them out of the freezer and bake them. It almost feels like I should have more to say about that, but that’s the beauty of this low maintenance recipe. I normally melt a little cheese over the tops at the end of the bake time, and sprinkle them with cilantro, and douse them in hot sauce and guacamole… but I’m sure you can handle those decisions for yourself. View original recipe here. 4.1 from 7 reviews
1 cup uncooked quinoa, rinsed one 14-ounce can black beans, drained one 14-ounce can refried beans 1 1/2 cups red enchilada sauce 1 tablespoon taco seasoning 1 1/2 cups shredded cheese
STUFF INTO:
6–8 large hollowed out fresh bell peppers
FINAL STEP: Finish by melting extra cheese on top. Serve with guac, sour cream, cilantro, hot sauce, etc. You might also like our freezer meals post.
