The other night I noticed I still had 4 bell peppers leftover from my freezer meal stock up. They were starting to get a tad soft, and I knew they needed to be used within a few days. Soft peppers? No thanks.
I sifted through pinterest and a few of my favorite blogs, but couldn’t find a recipe that suited my mood. So I whipped up a recipe of my own, and it was declared a keeper by the hubs. I cooked 4, froze 4, and had filling leftover that I mixed with black beans for tacos later in the week. Three meals in one afternoon, I’ll take it.
1 pound ground beef
1 TBS extra virgin olive oil
1 small onion, diced
4 garlic cloves, minced
1/2 TBS chili powder
1 TBS cumin
1/4 tsp salt
1 cup zucchini, shredded
1/2 cup frozen corn, thawed
1/3 cup cilantro, chopped
1 TBS tomato paste
3/4 cup salsa of your choice (I used Kirkland Organic)
1 cup shredded cheese
5 bell peppers, cut lengthwise and seeds removed
Pre-heat oven to 350.
In a large saute´pan heat olive oil, onions, and garlic. Cook 2 minutes. Add ground beef, tomato paste, chili powder, cumin, and salt. Cook until ground beef is browned. Drain fat.
Remove from heat & add zucchini, corn, cilantro, salsa, and cheese. Mix well. Spoon evenly (approximately 1/3 cup) into bell peppers.
Top with more cheese, if desired. If you don’t desire more cheese I am a tad worried about you.
Bake 20 minutes.
Serve with zucchini cilantro lime rice.
Stuff pepper halves with ground beef mixture and flash freeze on a parchment lined cookie sheet for 30-45 minutes. Transfer to freezer bag. Remove from freezer the night before serving and thaw in fridge. Top with additional cheese (if desired), and bake at 350 for 20 minutes.