I like that this meal is an all-in-one and is healthy. I’ve been making it for a number of years. I make the filling as a freezer meal and then assemble it on the day of serving. I make two or four sets of the filling at a time and store each one in a large resealable freezer bag.
I’ll admit that not all of my kids are fans of the peppers so some of them scoop out the inside and leave the pepper, but I tell myself that some of the nutrients from the peppers seep into the filling!
1 1/2 pounds extra lean ground beef or Yves Mexican Meatless Ground Round*
1/2 cup diced onion
1 Tbsp. minced garlic
1 cup frozen corn
1 cup cooked rice
14 oz. can tomato sauce
1/4 cup taco seasoning**
on serving day:
6 large bell peppers
1/3 cup shredded jalapeño jack or cheddar cheese
Cook the rice and set aside to cool.
Brown the beef until no longer pink on the stovetop. Add the onion and garlic. Stir in the other ingredients, including the rice. If making into a freezer meal, add this mixture into a large resealable bag, remove the excess air and freeze. On day of cooking, take out of freezer and thaw.
Wash and cut the tops off the bell peppers and seed them. Fill each one with the filling. Sprinkle each with cheese. Place on a greased cookie sheet with a rim or baking pan and bake at 350 degrees for 35-40 minutes.
*I have not been able to find a gluten free vegetarian ground beef substitute so making it with the meatless ground round means that it won’t be gluten free.
**ensure that the taco seasoning you use is gluten free. Most are not. I use VE which is gluten free or I have found a tex mex seasoning that is also gluten free. Alternatively, you can make your own.
The filling is pretty delicious on its own and even better with some hot sauce sprinkled on so if you have any leftover filling when you’re stuffing the peppers, you can eat just the filling.
I really do recommend making this in a multiple batch and freezing as then you will only have to brown the meat, make the rice and make the filling once.