Mexi-Stuffed Peppers

I’m starting to do large batch cooking – cook it at dinner the night we want to eat it, and throw the other 3 or 4 meals worth in the freezer for another week.  We really like this.  The original recipe is intended to make 24 servings – 4 meals with 6 servings each.  I’m going to post what I’d do for a single recipe, and then how I changed theirs to make my large batch version.  We ended up with 5 freezer bags – 4 with 4 cups of filling and 1 with 6 cups of filling.

Small Batch Recipe

1 lb ground beef
1/2 cup diced onion
1 T minced garlic
1 cup fozen corn
1 1/2 cups cooked rice
1 – 15 oz can tomato sauce (2 cups)
1/4 cup taco seasoning
6 bell peppers
1 cup shredded Mexican cheese blend

Large Batch Recipe:

4 lbs ground beef
2 cups diced onion
1/4 minced garlic
4 cups frozen corn
6 cups cooked rice
4 – 15 oz cans tomato sauce (8 cups)
1 cup taco seasoning
On cooking day, you’ll also need for each entree:
6 bell peppers
1 cup shredded Mexican cheese blend

Brown beef, onion and garlic in large stockpot over medium heat until beef is fully cooked.  Drain.  Stir in corn, rice, tomato sauce and taco seasoning.   Divide between freezer bags.

On cooking day:

Thaw one bag (or use straight from the pan).  Preheat oven to 350. Prepare peppers for stuffing: wash, cut off tops and seed.  Fill each with meat mixture.  Sprinkle with cheese.  Place on greased rimmed baking sheet and bake for 35 minutes, or until filling is hot.

I figured that 8 oz of filling (probably too much to put into one pepper) is 9.5 WW points.

Adapted from Fix, Freeze, Feast


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