Freezer meals are fantastic for quick and easy eating, but the harsh environment of the freezer can have a real impact on taste. This recipe avoids the freezer burn and is packed with great flavor! And what’s even better~ It makes 12 servings, so you do the work once and it will feed you several times over.
Green bell peppers are the norm for stuffed bell pepper recipes, but in this one you’ll ditch the unripened pepper’s harsher taste for ripe peppers’ sweeter taste and great color. The filling flavors have to be able to withstand the freezer’s harsh conditions and still be great tasting once’s they’ve been cooked. Ground meat combined with Italian sausage and fresh herbs does the trick and can withstand the freezer and still have bold delicious flavor.
You may have noticed that these peppers are sliced a bit differently than most recipes~ They are sliced pole to pole. There’s a good reason for this~ they stay put. There’s more flat surface area to keep them from rolling around when they are laying face down, especially on a broiler pan, which is the preferred way to cook them.
|Strait from the freezer, still wrapped.|
Stuffed bell peppers can often be soggy, and this is remedied by cooking them pepper-side up. The filling is held in place by a layer of tin foil poked with a few holes to allow steam to escape out. This way the peppers can roast properly and their flavors can really shine along with the rest of the ingredients.
|Once unwrapped, a smaller piece of foil sprayed with cooking spray is placed over the filling.
It’s then poked with a skewer a few times to vent.
|Peppers are then placed filling side down, and
brushed with olive oil. A couple generous pinches of salt and pepper
are sprinkled on the bell peppers.
|When the peppers are done baking, they are turned over and the
foil removed. Heap lots of Mozzarella cheese on top and pop them back in
the oven to melt it. They are done!
I hope you enjoy them! Please let me know about your experience, I’m relatively new to recipe blogging and I’d love the feedback :0)
Recipe adapted from one found on Cooks Country.
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