Stuffed Pepper Casserole - Freezer Meals 101 Club // QDapted July 4, 2023

 I adapted this wonderful recipe based on what my family likes and what I had on hand in my 4 corners pantries: my everyday pantry, my fridge, my freezers and my extended pantries. This is NOT the club recipe-it is my adapted recipe.

INGREDIENTS

 

 

• 1 lb. chopped cooked turkey kielbasa
• 1/2 onion chopped
• 1 cup Basmati rice when measured uncooked
• 1 tsp. each: garlic granules, kelp granules, onion powder, Italian seasoning, crushed red peppers and ground dried coriander, kosher sea salt, smoked paprika and black pepper
• 1 red bell pepper chopped into ½ inch pieces
• 1 orange bell pepper chopped into ½ inch pieces
• 1 yellow bell pepper chopped into ½ inch pieces
• 1/4 cup tomato paste
• 2 cups diced cherry tomatoes *OR substitute 14 oz can diced fire roasted tomatoes
• 2 Tbsp. Worcestershire sauce (I prefer soy or coconut aminos)
• 1/2 cup freshly grated extra sharp white cheese
• ( Or any shredded cheese you prefer)
• 1 large (gallon) freezer bag or reusable silicone bag

INSTRUCTIONS

 

Assembly instructions:

• Brown the ground beef. Chop the peppers and onion.
• Cook the rice according to the package directions. Allow the rice to cool.
• Add the ground beef, chopped onion, minced garlic, chopped peppers, shredded cheese, tomato paste, drained can of diced tomatoes, Worcestershire sauce, and seasonings to a large resealable freezer bag.
• Remove the excess air from the bag, seal, and freeze.

Cooking instructions:

• Thaw.
• Preheat oven to 350°.
• Spray a 9x13 baking dish with cooking spray.
• Dump the contents of the freezer bag in the casserole dish and spread out evenly.
• Bake uncovered for 35 minutes.