Stuffed Bell Peppers
This recipe makes is of stuffed peppers. We had dinner and put some in the freezer. But it is amazing, when a 3 & 5 year old eat it all then a recipe become amazing!
27 bell peppers
2 black beauty eggplant
2 long slim Japanese eggplant
3 cans black beans
3 cans petite diced tomatoes or equal amount of fresh tomatoes
6 sweet onions
5 lb hamburger
To cook, jar of pasta sauce, we used Bertolli Vodka Sauce
To freeze, tinfoil and freezer bags
For a 12 pepper recipe
12 bell peppers
1 black beauty eggplant (2 if you want to go with a no meat version)
1 can black beans (2 cans for no meat)
1 can petite diced tomatoes or equal fresh tomatoes
3 sweet onions
2 lb hamburger
Wash, cut off top of peppers and clean inside. Set aside. Dice up eggplant and stir fry in olive oil. salt and pepper to taste, til tender. Place in bowl. Chop onions brown, salt & pepper and add to bowl. Brown hamburger, salt & pepper. add to bowl. Open black beans and drain add to bowl. Open tomatoes drain off most liquid same with fresh tomatoes, add to bowl. Stir well taste. Add any spices or seasoning you wish, Stuff peppers.
To cook fresh, Pre-heat oven 350. Put stuffed peppers in oven safe dish with lid or cover with tinfoil, Pour sauce over each pepper and in pan. Cook til peppers are fork tender.
To freeze, Sometimes there are 2 or 6 or more of us, so I wrapped each pepper individual in tinfoil and packed them in gallon freezer bags. You can find tin baking containers for 2, 4 or 6 place peppers in container and wrap with tinfoil.
To cook, Place frozen peppers in fridge to thaw. Oven 350, Unwrap peppers add sauce and cook til centers are good and hot.