This is a classic and one of our favorite freezer meals! You can prep this recipe and freeze in bulk, or in individual bags to eat one by one as needed on those busy nights. Yay!
Ingredients:
1 tablespoon olive oil
1lb+ ground turkey (or beef)
1 onion, peeled and diced
1 garlic clove, minced
4 small bell peppers, tops cut off (or 2 large peppers, cut lengthwise) and cleaned
24oz jar of your favorite pasta sauce (reserve 2T)
1/2 cup water
Pre-freezer Prep:
1. Label a gallon-sized plastic freezer bag with the name of the recipe, use-by date (which will be three months from the prep day), and cooking instructions.
2. In large bowl, mix ground meat, onion, garlic, and 2 tablespoons of pasta sauce.
3. Separate mixture into four equal parts and firmly stuff into peppers.
4. Add remaining sauce to a quart-sized plastic freezer bag, seal, and place inside gallon-sized bag with stuffed peppers. (Fit + package as best for your lifestyle!)
Slow Cooker:
1. When ready to cook, thaw freezer bag.
2. Place peppers in an olive-oil-coated slow cooker and top with sauce. Cook on “low” setting for 6-8 hours.
3. Top with shredded cheese and allow to melt before serving!
Instant Pot:
1. When ready to cook, thaw freezer bag.
2. Place peppers on trivet inside Instant Pot. Top with sauce and 1/2 cup of water.
3. Cook on High Pressure for 20 minutes and do a Quick Release. Top with shredded cheese and allow to melt before serving!
Recipe yields 4 servings!
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