Mexican Stuffed Peppers Recipe
I have not made stuffed bell peppers in about ten years, but when my teenage son requested stuffed peppers, I decided to try them again. This recipe came about by accident when I added diced tomatoes with chilis instead of diced tomatoes with Italian seasoning to the ground beef, but we LOVED them!
Tip: Use leftover rice and pre-cooked ground beef from the freezer (see my Easy Freezer Cooking Video here) to serve this meal in 40 minutes or less.
I’m Linking up at Tasty Tuesdays and Gluten Free Wednesdays!
I’m also linking up to GF Tuesday at Easy Green Mama.
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Hi Kimberlee. I am retired and usually grocery shop once a month. When Stuffed Peppers are on my menu plan I prepare them for stuffing and put them in the freezer. When ready to prepare, I just stuff the frozen pepper with my stuffing and put them in the baking dish. You can eliminate the boiling water bath when prepared this way. Therefore, eliminating washing the big pot and the risk of scalding yourself. My daughter taught me this trick. She also stuffs the raw peppers, and prepares them for baking and freezes them. This helps when she needs a quick meal. Just pops the pan of peppers in the oven when she gets home from work and when dinnertime arrives, makes a simple salad and rolls. Love how you organize and save money. Lord knows, we need every trick in the book these days!
Kimberlee Stokes says
That is an awesome tip Lorraine – thanks so much!