These freezer-friendly stuffed peppers are the healthy dish we are all looking for. Not only are these peppers nutritious, but they are also super filling and flavorful. Plus, once you make these, you can save them for a later time and use them whenever you want.
This meal requires you to have at least eight bell peppers. I usually go with multi-colored ones, like red, orange, and yellow. However, you can pick whichever is more accessible to you. Make sure to wash and halve them, and remove the seeds.
Make These Freezer-Friendly Stuffed Peppers For A Nutritious Treat!
You will also need raisins, black olives, sundried tomatoes, parsley, mint, Aleppo pepper, couscous, halloumi, pine nuts, and olive oil. These are not set in stone, though, so you can replace them if need be. Use other things like green olives, capers, chopped tomatoes, cilantro, red pepper flakes, Queso Fresco, or tofu, pearl barley, and chopped walnuts.
Once you have all your ingredients prepared, make sure to pre-heat the oven. Place the peppers in the microwave for about 5 minutes, or until they soften. While you do this, mix everything else except the couscous and cheese in a bowl. Fill your peppers with everything and add the halloumi.
You can bake everything for about 10 minutes, or until the cheese is golden and melted. For more flavors, place the peppers in the grill for a few minutes. Serve with toasted pine nuts and some oil.
Freezing and Unfreezing the Stuffed Peppers
If you are looking to save the peppers for later, make sure to follow all the steps, but don’t grill your peppers. Allow your baked peppers to cool down and wrap them individually in foil.
To enjoy your frozen peppers, bake them for about half an hour or more at 365 degrees F. Uncover the foil for the last few minutes to allow for browning. You can top with the cheese and transfer it to the grill for a final smoking flavor.
Freezer-Friendly Stuffed PeppersCourse: Main MealCuisine: Freezer-Friendly, Vegan
Treat yourself to a tasty and easy to prepare dish that will surely leave you wanting more!
Prepare 4 servings for now and 4 for the freezer.
8 peppers (red, orange or yellow), halved and deseeded
4 tbsp raisins
4 tbsp black olives, sliced
4 tbsp sundried tomatoes, finely chopped
4 tbsp finely chopped parsley leaves
4 tbsp finely chopped mint leaves
4 tsp Aleppo pepper flakes
3 cups (approx. 400g) couscous prepared in stock, as per packet instructions
2 blocks of halloumi cut into 16 thin slices
4 tbsp toasted pine nuts
extra virgin olive oil for drizzling
- Preheat oven to 400 F (200 C).
- Place pepper halves in the microwave on high for 5-10 minutes, or until a little softened.
- Mix together raisins, black olives, sunried tomatoes, most of the herbs and Aleppo pepper flakes in a bowl, then fold in the couscous.
- Season with salt and pepper to taste.
- Stuff the couscous mixture into the pepper halves. Then, on a baking tray, place half of the peppers and top each stuffed pepper half with halloumi.
- Bake for 10 minutes, then set aside the other stuffed halves.
- Place peppers under a hot grill for a few minutes until the halloumi is golden and slightly melted.
- Sprinkle the extra pine nuts and reserved herbs to garnish, then drizzle with the extra virgin olive oil.
Looking to try another amazingly delicious freezer-friendly dish? Give these freezer-friendly breakfast beans a go!