Submitted by: Bonnie Lewis
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My husband and I love stuffed green peppers. I usually triple the recipe, buy half a bushel when they are in season, stuff and freeze them, and cook them throughout the year.
Cook brown rice in 2 cups water (follow instructions on package). You should end up with three cups rice. Let cool.
In large bowl combine meat (it must be freshly ground, not frozen), eggs, cooked rice, onion, salt and garlic powder. Mix well.
Cut out cores of green peppers and clean out insides. Stuff insides with meat mixture. I can get 1/2 cup inside small green peppers. The carb and protein counts above are for small (1/2 cup) stuffed peppers. If cooking large ones I would cut them in half after cooking to have the same carb/protein count. This recipe makes about 17 half cup servings.
Put peppers into ziplock bags, label and freeze. I mark how much filling is inside. They will keep up to a year.
When ready to use, put a little water or tomato sauce in the bottom of a crockpot or casserole dish. Add stuffed frozen peppers. Pour a little tomato sauce on top. Cover tightly. Cook in crockpot on low all day (about 8 hours) or in moderate oven (350 degrees F.) for 1-2 hours or until done.
*Larger peppers will cook longer than small ones.
*I usually cook several peppers at a time, saving leftovers for another meal. * 1 cup of the mixture fits in large peppers, or 3/4 mixture in medium peppers