Stuffed Peppers with Sunflower Seeds
Stuffed Peppers is a dish that can be found around the globe, with each country having its own version. The classic American stuffed peppers contain meat and rice and are served with tomato sauce, although there are quite a few variations.
INGREDIENTS | SERVES 8
- 2 pounds ground beef
- Ground Beef Seasoning Mix
- 2 (15-ounce) cans tomato sauce
- 2 cups cooked rice (not minute rice)
- ½ cup sunflower seeds
- 8 green peppers
- 1 (15-ounce) can seasoned diced tomatoes (used on reheating day)
In skillet, brown ground beef with the Ground Beef Seasoning Mix. Stir in the 2 cans of tomato sauce. Let simmer for 10 minutes. Stir in rice and sunflower seeds.
Cut each pepper in half lengthwise, and remove the stem and seeds. Steam peppers by placing them, cut side up, in ½″ of water. Bring to a boil, cover, and simmer for 5 minutes. Remove from heat.
Lay each pepper half on a baking sheet and fill with meat filling. Flash freeze and transfer to a freezer bag.
Defrost peppers in refrigerator for 24 hours and lay them in a baking dish.
Pour the diced tomatoes over the top of the peppers and around the bottom of the pan.
Bake at 350°F for 30–45 minutes until the peppers are hot and start to brown.
Calories: 425 | Fat: 18g | Protein: 37g | Sodium: 536mg | Carbohydrates: 29g | Fiber: 4.5g
How to Freeze Green Peppers
Many vegetables need to be blanched before they can be frozen, but not green peppers. So before you throw away another rotten pepper from your crisper drawer, freeze them instead. Simply cut the peppers in half, and remove the membrane, seeds, and stem. You can chop them, or cut them into strips. Flash freeze on a baking sheet, and transfer to a freezer bag.