We have had guests at our home every nite for four nites. The first guest brought with him about thirty green peppers and about fifty large tomatoes. Not such a bad guest to have I suppose. The trick has been figuring out what to do with that many peppers. Since I travel quite a bit for work and there are always lazy evenings when no one feels like cooking, freezable meals are perfect.
My mother use to make these stuffed peppers, but minus the Mexican flavor. I think every stuffed pepper recipe has similar ingredients in different ratios, but the trick is to finding one that is a little unique. I particularly love that these are a crockpot recipe, which says perfect for fall.
Since we had so many peppers, I froze 15 on a cookie sheet for about 2 hours and then moved them three at a time to storage containers. It will be nice to have a few meals ready to go.
Mexican Stuffed Peppers – Mama B adapted serves 22 large peppers (or three medium) 10 oz ground beef or turkey 1/3 instant rice 2/3 cup shredded cheese (I like Colby Jack), additional for topping 1 1/2 tbsp taco seasoning 1 can of Mexicorn (Green Giant makes this) 1 can condensed tomato soup 1 can Rotel brand diced tomatoes (diced tomatoes and green chiles) 1. Combine all ingredients in large bowl except soup and tomatoes. 2. Stuff peppers and place in crock pot. 3. Pour soup and tomatoes into crockpot. Sprinkle tops with additional shredded cheese. 4. Cook on high 3-4 hours or on low 7-8 hours.