Gwen McTaggart

Stuffed Pepper Recipe

This is a fantastic recipe for freezing and reheating when you don't have time to cook.

What I did is quadrupled the recipe and froze enough to last us all winter.  It took forever but I'm always thankful when I've had a rough day and don't feel like cooking, so easy to pop them outta the freezer and into the oven.  They do take quite a while to bake, though, when frozen.

So, get together about twelve peppers though the size of the peppers will determine whether you'll need more or less.  You can stuff any of our sweet peppers though the carmens were a challenge unless you split them down the middle instead of cutting the tops off.

You will also need ground beef, beef or veggie broth, quinoa, cilantro, onion, jalapeno, tomatoes, garlic, cream cheese, sour cream, swiss cheese, parmesan cheese, mozzarella cheese, sea salt, and pepper

First cook your quinoa in either beef or veggie broth.  You could use water but where's the fun in that?

Then cut the tops off the peppers and remove the seeds.  You can do one of three things with the tops:

1. Cut around the stem and dice the top to add to the filling mixture.

2. Leave the top intact for presentation points.

3. Feed the tops to the chickens.

If you think of another use for the top, such as using it for a hat, go for it.  Veggie wear is in this season.

Brown the beef.

Dice up your veggies.

In a large bowl combine quinoa, beef, and veggies.

In a separate bowl mix softened cream cheese and sour cream until smooth.  A hand mixer is handy but if you want sculpted arms mix by hand.  Add in the shredded cheese and mix some more.

Add cheese mixture to beef mixture.  Don't try to do it the other way around, you'll overflow the bowl.  Season with sea salt and pepper to taste and mix it up, my friend.

Now, the fun part... spoon the cheesy yumminess into the topless peppers.  Hopefully they haven't been cited for indecent exposure.

Put the tops on if you haven't used them for a hat.

Freeze 'em or bake 'em and eat 'em!

Frozen peppers will generate a lot of extra moisture and might seem a little soupy.  It doesn't affect the taste.  If the extra liquid bothers you just bake 'em until it evaporates.

Click here for printable version.

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