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freezer meal

Gluten Free Stuffed Peppers

Gluten Free Stuffed Peppers

By Sharla Kostelyk

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I like that this stuffed peppers 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, therefore some of them scoop out the inside and leave the pepper. Meanwhile, I tell myself that some of the nutrients from the peppers seep into the filling!

The filling is pretty delicious on its own and even better with some hot sauce sprinkled on it, so if you have any leftover filling when you’re assembling this dish, you can eat the delicious filling.

Gluten Free Stuffed Peppers #glutenfree #stuffedpeppers #freezermeals

Gluten-Free Stuffed Peppers Recipe:

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 the serving day:

6 large bell peppers
1/3 cup shredded jalapeño jack or cheddar cheese

Cook the rice and set it aside to cool.

Brown the beef on the stovetop until it is no longer pink, then add the rice and vegetables after that. Add the onion and garlic first. 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 the day of cooking, take out of the 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 as most are not. I use a brand called VE which is gluten-free, likewise, I have found a tex mex seasoning that is also gluten-free. Alternatively, you can make your own.

Gluten Free Stuffed Peppers (freezer meal)

Firstly, making these stuffed peppers in multiple batches and freezing certainly makes meal decisions easier. Secondly, it means that you will only have to brown the meat, make the rice, and make the filling once.

If you are interested in other recipes, you may be interested in following my Gluten-Free Recipes or Family Friendly Recipes board on Pinterest.

Chicken Dump

Gluten Free Stuffed Peppers
Print
Gluten-Free Stuffed Peppers
Course: Main Course, Side Dish
Keyword: stuffed peppers, vegetarian
Servings: 6
: 356 kcal
Ingredients
  • 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 the serving day:
  • 6 large bell peppers
  • 1/3 cup shredded jalapeño jack or cheddar cheese
Instructions
  1. Cook the rice and set it aside to cool.

  2. 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 the day of cooking, take out of the freezer and thaw.

  3. 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.

Recipe Notes

*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 multiple batches and freezing as then you will only have to brown the meat, make the rice and make the filling once.

  • Total10.4K
  • Facebook96
  • Twitter2
  • Pinterest10.2K
  • Mix
  • Yummly159

Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free, Gluten Free Freezer Meals Tagged With: freezer meal, gluten free, stuffed peppers, vegetarian

Spanish Rice Casserole (Gluten Free Freezer Meal Series)

Spanish Rice Casserole (Gluten Free Freezer Meal Series)

By Sharla Kostelyk

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This is a nice dish to have on hand as it covers all the bases. Certainly this can be made with leftover rice or rice made specifically for this. If you’re not a fan of black olives, you can add less or omit them altogether. Eat this as a main dish or a side dish. This casserole is also an easy pot luck meal or if you have company and want to offer a variety of flavors. 

Spanish Rice Casserole (Gluten Free Freezer Meal Series)Spanish Rice Casserole Recipe:

  • 1 pound ground beef
  • 14 oz. can diced tomatoes with juice
  • 19 oz. can tomato sauce
  • 2 cups cooked rice
  • 1/4 cup diced onion
  • 1/2 cup diced green pepper
  • 2 oz. can sliced black olives, drained
  • clove minced garlic
  • 1/2 tsp. basil
  • 1/2 tsp. oregano
  • 1/2 tsp. parsley
  • salt, pepper
  • 2 cups shredded Cheddar cheese

Begin by brown the ground beef on the stovetop until no longer pink. Cool the meat and then add it to a large resealable freezer bag. Add all other ingredients except for the cheese to the bag. Remove excess air and seal.

Put the grated cheese into a medium resealable freezer bag and seal. Staple it to the top of the other bag, being sure to staple above the seals on both bags. Lay flat and freeze.

On cooking day, thaw the bag, carefully remove the staples and throw staples away. Pour casserole into a baking dish and sprinkle the cheese on top. Bake at 350* for 35-40 minutes, covered.

This recipe is part of my 10 Days of Gluten-Free Freezer Meals series. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.

If you are looking for another pot luck friendly meal idea, try this Crockpot Pizza Casserole:

Pizza Casserole - from freezer to crock pot

Spanish Rice Casserole (Gluten Free Freezer Meal Series)
Print
Spanish Rice Casserole
Course: Main Course
Keyword: casserole, rice, Spanish
Servings: 6
: 443 kcal
Ingredients
  • 1 LB ground beef
  • 14 oz can tomato sauce
  • 2 cups cooked rice
  • 1/4 cup onion diced
  • 1/2 cup green pepper diced
  • 2 oz can sliced black olives drained
  • 1 clove garlic minced
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2 cups cheddar cheese shredded
  • salt and pepper to taste
Instructions
  1. Brown the beef and allow it to cool before putting it into a large resealable freezer bag

  2. Add other ingredients, except the cheese. Remove excess air and seal.

  3. Put the shredded cheese into a medium resealable freezer bag and staple to top of the other bag.

For the day of cooking:
  1. Thaw the bags and carefully remove staples

  2. Pour into a baking dish and sprinkle cheese on top

  3. Bake at 350 for 35-40 minutes, covered

  • Total3.0K
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  • Pinterest2.9K
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  • Yummly73

Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free, Gluten Free Freezer Meals Tagged With: casserole, freezer meal, Spanish

Beef and Corn Casserole (Gluten Free Freezer Meal)

Gluten Free Beef and Corn Casserole Freezer Meal

By Sharla Kostelyk

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This comfort food meal is perfect for cold winter days. Beef and corn casserole was first introduced to me by my friend Tyler and she helped me figure out how to make it gluten-free because she and I both have kids that are on gluten-free diets. This freezes well and is a fairly well-balanced meal. It is also extremely kid-friendly.

Gluten Free Beef and Corn Casserole Freezer Meal #beefcasserole #freezermeal #chaosandtheclutterrecipe #glutenfree #makeaheadBeef and Corn Casserole Recipe:

  • 2 pounds ground beef
  • 1 cup chopped onion
  • 12 oz. can kernel corn, drained
  • 20 – 24 oz. tomato soup – this can be creamy tomato soup that is gluten-free or gluten-free condensed tomato soup
  • 1 Tbsp. ketchup
  • salt and pepper to taste
  • 2 cups cooked gluten-free noodles*
  • 1 1/4 cups grated cheddar cheese

*I prefer Tinkyada pasta to the other brands of gluten-free pasta I’ve tried as I find it has a better texture and doesn’t get mushy. For this, I used Tinkyada brown rice penne.

Brown the ground beef until no longer pink, adding the onion about halfway through cooking time. Put cooked meat mixture, corn, soup, ketchup, and seasoning in a bowl and mix.

Cook noodles (al dente). Drain. Mix into the other ingredients. Put the whole thing into a large resealable freezer bag. Remove excess air and seal.

Put the grated cheese into a medium resealable freezer bag and seal. Staple it to the top of the other bag, being sure to staple above the seals on both bags. Lay flat and freeze.

On cooking day, thaw the bag, carefully remove the staples and throw staples away. Pour casserole into a baking dish and sprinkle cheese on top. Bake at 350° for 45-50 minutes, covered. Uncover for the last 10 minutes of cooking.

This recipe is part of my 10 Days of Gluten-Free Freezer Meals series. You may also be interested in following my Gluten-Free Recipes or Freezer Meals Pinterest Boards.

Gluten Free Beef and Corn Casserole Freezer Meal
Print
Beef and Corn Casserole
Course: Main Course
Keyword: beef, casserole
Servings: 6
: 629 kcal
Ingredients
  • 2 lbs ground beef
  • 1 cup onion chopped
  • 12 oz can of kernel corn drained
  • 20-24 oz tomato soup
  • 1 Tbsp ketchup
  • 2 cups gluten-free noodles cooked
  • 1 1/4 cups cheddar cheese grated
  • 1 pinch salt and pepper to taste
Instructions
  1. Brown beef, adding onion about half way through

  2. Add corn, soup, ketchup and seasoning to the beef

  3. Cook noodles (al dente), drain and mix in with other ingredients

  4. Put everything into a resealable bag, remove excess air, and seal

  5. Grate cheese and seal in a bag, then staple it to the top of the other bag

For the day of cooking:
  1. Carefully remove staples and thaw ingredients

  2. Pour casserole into an oven-safe dish and sprinkle cheese on top

  3. Bake at 350 for 45-50 minutes, covered

  4. Uncover for the last 10 minutes of cooking

Recipe Notes

I prefer Tinkyada past to other brands of gluten-free varieties.

  • Total6.7K
  • Facebook82
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  • Pinterest6.4K
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  • Yummly198

Filed Under: Cooking in the Chaos, Freezer Meals, Gluten Free, Gluten Free Freezer Meals Tagged With: beef, casserole, freezer meal, gluten free

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