Stuffed Peppers (freezer)

Stuffed Green Peppers
by: girlfriends on the GO!

I've made stuffed peppers before, but really didn't like them. But I think these are great. And the meat mixture alone is great for little ones too-instead of baking it in the peppers, bake it in a muffin pan.

1 lb ground beef, browned and drained
1/3 C minced onion
1/2 t salt
1/2 t pepper
3 8 oz cans tomato sauce
3/4 C water
1/2 C uncooked long grain rice
1 t Worcestershire sauce
1 C shredded cheddar cheese
6 medium green peppers, with tops off and seeds cleaned out

Mix all ingredients except cheese and green peppers together. Cover and simmer 15-20 mins until rice is tender. Spoon mixture into green peppers. If freezing, see below. Otherwise, place in muffin tins and bake at 350 for 30-35 mins. (My peppers are usually too big for a muffin tin, so I just place them in a small casserole dish and they do just fine.)

Freezing Directions: After spooning the meat mixture into the peppers, wrap peppers in foil and place in a freezer bag to freeze. You can also freeze the meat and the peppers separately.