Freezing Stuffed Peppers

Stuffed Peppers 

1 pound hamburger

1 clove garlic crushed

1 tsp. salt

2 cans tomato soup

8 green peppers

1 cup chopped onions

2 tsp chili powder

1/2 tsp black pepper

1/2 pound shredded chopped cheddar

1 1/2 cups cooked rice

Cook beef, onion, garlic until meat is brown. Add seasonings and soup and simmer covered for 10 minutes. Cool. Stir in cheese and rice.

Cut peppers in half lengthwise and take out seeds. Cook in boiling salted water about 3 minutes. Drain and cool.

Place peppers on baking sheet. Stuff with meat and rice mixture. Place in freezer until frozen. Remove, wrap and seal and return to freezer.

To serve : Remove wrapping and partially thaw at room temperature. Place in shallow pan, cover with foil. Bake at 400 degrees for 30 to 45 minutes.

Hints:

Ground turkey works well in this also.

I cook my peppers in the microwave for 3 minutes before stuffing instead of boiling.

At the end of the cooking time I sprinkle a little extra cheese over the top to melt.