Stuffed Peppers From The Freezer Atk Recipe

Looking for an easy Stuffed Peppers from the Freezer ATK recipe? Learn how to make Stuffed Peppers from the Freezer ATK using healthy ingredients.


Submitted by jensaddict

Makes 12 servings



serves 12 people. 6 Peppers cut in half. 1/2 pepper = 1 serving

Recipe Ingredients for Stuffed Peppers from the Freezer ATK

1 tablespoon olive oil
1 cup onion, minced (about 1 cup)
8 ounces 85% lean ground beef or ground turkey
4 ounces hot or sweet Italian sausage, casings removed
1 tsp salt, to taste
1 tsp pepper, to taste
4 garlic cloves, minced
2 cups cooked rice
14 1/2 ounce can diced tomatoes, drained
4 ounces mozzarella cheese, shredded
1 ounce Parmesan cheese, grated
3 tablespoons chopped fresh parsley
6 medium red bell peppers, cut in half through the stem end (stem left intact), cored & seeded

Recipe Directions for Stuffed Peppers from the Freezer ATK

  1. For the peppers and stuffing: Heat the oil in a large skillet over medium heat until shimmering. Cook the onion until softened and beginning to brown, about 5 minutes. Increase the heat to medium-high and add the beef, sausage, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, breaking the meat into small pieces with a wooden spoon, until the meat begins to brown, 6-8 minutes. Add the garlic and cook until fragrant, about 30 seconds. Drain the mixture in a colander for 1 minute.

  2. Transfer the meat mixture to a bowl and mix with the rice, tomatoes, mozzarella, Parmesan, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until chilled, at least 20 minutes.

  3. Spoon the filling evenly into the bell peppers. Wrap each pepper in 2 layers of plastic wrap and 1 layer of foil. Place in a baking dish and freeze until firm. Transfer to a zipper-lock plastic bag and freeze up to 2 months.

  4. When ready to serve: Adjust an oven rack to the middle position and heat the oven to 450 degrees. Cut 8 pieces of foil large enough to just cover the stuffing and the peppers and spray with cooking spray. Unwrap the peppers and cover the filling sides with the new foil squares. Using a skewer, poke several holes through the foil. Place the peppers, foil side down, over the vents of a slotted broiler pan top set over a broiler pan bottom.

  5. Brush the peppers with the olive oil and season with salt & pepper to taste. Bake until the peppers are spotty brown, 30-35 minutes. Flip the peppers filling side up, remove the foil, and sprinkle with mozzarella. Bake until the cheese is melted, about 5 minutes. Let rest of 5 minutes before serving.

Categories

Main Dish

Nutrition Facts
Serving Size 178.1g
Amount Per Serving
Calories
251
Calories from Fat
67
% Daily Value*
Total Fat
7.4g
11%
Saturated Fat
2.8g
14%
Trans Fat
0.0g
Cholesterol
29mg
10%
Sodium
427mg
18%
Potassium
268mg
8%
Total Carbohydrates
31.9g
11%
Dietary Fiber
2.5g
10%
Sugars
4.1g
Protein
13.3g
Vitamin A 43% Vitamin C 135%
Calcium 13% Iron 13%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in vitamin A
  • Very high in vitamin C
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