These peppers are a story of pre-prepped ingredients. The first time I made them using pre-diced onions, frozen rice and jarred salsa, I couldn’t believe how quickly they came together! For some reason, I always thought of stuffed peppers as a complex meal but this recipe couldn’t be farther from the case.
Even better, this recipe makes enough filling for six servings. So if you’re only serving two adults at a time (with a little extra set aside for the kiddos) you can freeze the remainder of the filling into two additional portions for even faster prep next time around. Score!
Cooked rice might just about be my favorite pre-prepped ingredient out there. One of the greatest ironies of my culinary life is that – despite my name – I am really terrible at cooking rice! I don’t know what it is. It always ends up burned or too sticky. Plus cooking brown rice takes at least 45 minutes – no thanks!
Trader Joe’s makes my favorite pre-cooked rice product, found in the freezer section. But since I can’t always make it to Trader Joe’s, I’ve also used the kind that comes in shelf-stable bags.
And even though chopping one onion isn’t that time consuming, some weeknights it’s just such a relief to toss in onions that are already diced.
Since my daughter can’t exactly use a knife and fork yet to dig into her own stuffed pepper, I gave her some of the filling and extra slices of bell pepper on the side. She likes the filling best with cheese and sour cream mixed in (who can blame her!)
To freeze the extra, I put three cups of filling into quart-sized bags and lay them flat to freeze so they’ll defrost quickly. You can also seed and stuff the peppers the night before you plan to bake these.