Servings: 2Prep Time: minimal
1 large or 2 small green pepper, yellow works well too.
1/2 pound ground beef
1/4 cup uncooked minute rice
1/2 tsp. salt
1/2 tsp. Worcestershire sauce
1 tablespoon chopped onion
1 8-ounce can tomato sauce
Cut tops of peppers. Pre-cook for 5 minutes. (I do not do this, I just clean them out and stuff them.) Drain.
Combine all ingredients and 1/4 cup of the tomato sauce. Stuff peppers loosely, wrap in Cling Wrap and then in some foil. I then put them in a dishpan or 9×13 Rubbermaid container in the freezer. This way I can take out as many as I need for dinner. I usually triple this recipe and make it several times to get enough to freeze. It came from a cooking for two cookbook 20+ years ago.
When ready to cook them, I put them in the crock pot frozen with a can of tomato sauce on top. The meat will not be as brown as when cooked in the oven. My friend thaws hers and bakes them in the oven. I don’t like the hassle of thawing so I just do it in the crock pot. I find it easier. The peppers are softer that way but my kids don’t eat the peppers any way. They just like the flavor from them.
Submitted by: roosterrun on June 10, 2011