Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Heat oil #1 in a heavy skillet and add the onions and jalapenos and cook for 3-4 minutes.
2. 1113439 Upgrade to a paid membership 31124 to unlock all instructions 55349
3. 9512475 Upgrade to a paid membership 70542 to unlock all instructions 94096
4. 2338923 Upgrade to a paid membership 56139 to unlock all instructions 93368
5. 1392969 Upgrade to a paid membership 24272 to unlock all instructions 88681
6. 6590980 Upgrade to a paid membership 36362 to unlock all instructions 4985
7. 2525208 Upgrade to a paid membership 23308 to unlock all instructions 63207
8. 498507 Upgrade to a paid membership 83571 to unlock all instructions 69510
9. 964011 Upgrade to a paid membership 21450 to unlock all instructions 99174

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 3644315 Upgrade to a paid membership 8964 to unlock all instructions 94544

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Heat oil #1 in a heavy skillet and add the onions and jalapenos and cook for 3-4 minutes.
2. Add cooked ground beef and heat through.
3. Add tomatoes, quinoa, stock, wine and bay leaves.
4. Bring to a boil.
5. Cover and simmer for 20 minutes.
6. Season with salt and pepper.
7. Divide the beef-quinoa mixture between the peppers, stuffing the peppers with the mixture.
8. Put into an oiled pan. Drizzle with olive oil #2.
9. Bake at 375 for 25-30 minutes until the peppers are cooked and filling is hot.