Saturday, February 1, 2014

Freezer Recipe: Stuffed Pepper Casserole

Ever since Make & Take closed I've been looking for freezer recipes. I really enjoyed Make & Take because I could make perfectly portioned meals for one or two people. They were easy to put together, easy to cook, and they tasted great! Now I'm trying to find simple but yummy recipes I can make in big batches and freeze. That way during the week I can thaw one out and toss it in the oven for dinner.

For freezing, I buy rectangular tin containers from the Dollar Tree. You get 3 for $1, and they come with cardboard lids that are foil lined on one-side, so I can write on the tops without worrying about them soaking through on the other.

Below is a recipe I found recently and tailored to my tastes and cooking skill-level, which is currently "gee, do I have to?"


Stuffed Pepper Casserole

6 bell peppers (any color), chopped into 1/2 inch pieces
1 onion, chopped into 1/2 inch pieces
1 package Wegmans Poultry Italian Sausage, mild or hot
1-10.5 oz can diced tomatoes
4 cups Basmati rice, cooked (It's 1 cup uncooked.)
16 oz shredded sharp cheddar cheese
2 TBSP Italian seasoning
Grated parmesan cheese, optional (Not in my house, but maybe it's optional in yours.)

If you bought the Italian Sausage in the link form, squeeze the meat out of the casing. I find it easiest to take a knife and run it down the outside and just pull the casing off. It's a lot less messy that way.

Cook the sausage, peppers and onion in a large frying pan until the sausage is done. The chicken sausage has enough moisture that you don't need to add oil, but not too much that you need to strain it afterwards. Remove from the heat and mix in the rest of the ingredients. Separate into containers. I filled 4 tin containers. One container is a meal for me and the hubby. (Honestly, I could probably eat just one by myself. This is so yummy.)

Bake (thawed) at 375 degrees for 35 minutes. Plate up and sprinkle parmesan cheese on top.


Here's one of the tins of Stuffed Pepper Casserole with the date made and cooking instructions on the lid.