From-The-Freezer Stuffed Peppers with White Beans

From Cook's Country | August/September 2006

Why this recipe works:

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. For a recipe that delivered great-tasting stuffed peppers that would freeze well, we used potent stuffing ingredients like beans, Parmesan cheese, and fresh herbs. We found it best to bake the frozen… read more

Stuffed peppers are often soggy and tasteless, and freezing them only makes matters worse. For a recipe that delivered great-tasting stuffed peppers that would freeze well, we used potent stuffing ingredients like beans, Parmesan cheese, and fresh herbs. We found it best to bake the frozen stuffed peppers straight from the freezer, and to prevent them from swimming in a sea of juice while baking, we stuffed half of the peppers and elevated them on a broiler pan. We roasted them skin side up (covering the filling with foil to hold it in place) and poked drainage holes in the foil to keep the skin from becoming tough. We then simply turned the stuffed peppers over to melt the final layer of cheese.

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Serves 4 to 6

If you don't have leftover rice on hand, we recommend Uncle Ben's Ready Rice. We prefer sweet red peppers in this recipe; green peppers, while traditional, were too bitter.

Ingredients

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