Kerri Zurbuch's Stuffed Peppers' Recipe

Stuffed peppers. They're like little food pockets! On the October 1st Mid-Morning, Kerri Zurbuch shared her favorite way to prepare this recipe staple.

Here's what you'll need:

1 pound of cooked pinto beans
4 cups cooked rice, barley, quinoa -- or a mixture of all three
2 pounds lean ground beef or turkey
2 onions, finely chopped
24 ounces of tomato sauce
1 packet reduced sodium taco seasoning (she prefers McCormick's)
1 tablespoon ground cumin (add more, if you like)
6 peppers cut in half, seeds and ribs removed (pick your favorite colors)

Mix all of the ingredients together and drop a large dollop into each pepper half (enough to fill each one almost to the top). Top with cheddar cheese and bake in a 350 degree oven for 30 minutes.



Here's why this recipe is a keeper:

1. You can prepare the mixture -- 4 quarts worth -- and freeze it in four 1-quart bags for future meals.
2. You can prepare the mixture, stuff the peppers, and then put them on a cookie sheet and into the freezer. Transfer them to freezer bags once frozen. You've got a meal ready to pop into the oven or take to someone who's just had a baby. You gotta love that!
3. You can prepare the mixture, stuff the peppers, cook and eat right away.

Thanks, Kerri!