Freezer Meal Recipes / Dinner / Italian Stuffed Peppers

Italian Stuffed Peppers

I should start by saying that I am not a huge fan of traditional stuffed peppers. They just lack "something" for me. I eat them, but I don't get excited about them. These? These I was excited about!
4 Servings Meet The Cook Tricia's Whole30 Journey Print
Italian Stuffed Peppers

Ingredients

  • 2 cups cook White Rice, Long-Grain
  • 1 ⅓ cups cook and shred Chicken, Boneless Breasts
  • 3 ounces crumble Feta Cheese #1
  • 8 ½ ounces Sun-Dried Tomatoes in Olive Oil
  • 4 medium Bell Pepper, Green
  • 1 ounce crumble Feta Cheese #2

Freezer Containers

  • 1 Gallon Freezer Bag

Supplies

  • Foils
  • Plastic Wraps
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

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

  1. Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
  2. Stuff each of the peppers with the mixture. Place in baking dish.
  3. Sprinkle feta #2 on top.
  4. Cover with foil
  5. Bake at 350 degrees for 45 minutes.
  6. Remove foil and bake an additional 15 minutes.

Freeze For Later Cooking 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. Mix together cooked rice, chicken, feta cheese #1 and sun-dried tomatoes.
  2. Stuff each of the peppers with the mixture.
  3. Sprinkle feta #2 on top.
  4. Cover each pepper individually in plastic wrap.
  5. Divide among gallon freezer bags, label and freeze.

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. Bake, covered with foil at 350 degrees for 45 minutes.
  2. Remove foil and bake an additional 15 minutes.

12 Comments

Join the discussion
  1. These sound great! Think I will try them with ground italian sausage and black olives as well, since I have that on hand.

    1. We did try these with the ground italian sausage and black olives and they were really good. Something added to make it a little more creamy would be great. I’m thinking about cutting some feta and adding some asiago cheese next time, to be a little like the Italian Flank Steak Pinwheels, which were VERY good as well! Thanks Tricia for the recipes!!!

  2. Mmm…wouldn’t these be good with tomato sauce poured over them like “normal” stuffed peppers? Are you supposed to drain the oil from the tomatoes, or is that the liquid to bind everything together?

      1. I am planning a variation on these tomorrow night involving pizza sauce and Italian sausage instead of peppers … and maybe cooking in the crockpot. I’ll let you know how it goes!

  3. What could I use as a Feta substitute? My husband is not a fan of that cheese. πŸ™‚
    Also, what do we do with the feta cheese that we set aside? Do we add it after baking?

    1. I would say a Mozzarella would likely still work well. And I made an update to the directions as apparently I had left out a step!

  4. Another silly question. πŸ™‚
    I only found little jars of sun dried tomatoes. Do I drain them from the oil before I use them?

      1. Tricia,
        You are Johnny on the Spot!!! Thank you for answering my questions so quickly. Seriously, I didn’t expect to get a response until Monday. You are awesome. πŸ™‚
        Gonna go finish my bell peppers now. πŸ˜‰

        1. πŸ™‚ I am desperately scrambling to get the posts ready for the MEGA-Giveaways going on this week! You got lucky. And good luck.

  5. Just finished making my stuffed bell peppers, thanks to Tricia’s guidance.
    They are beautiful! I used to sell Pampered Chef, many moons ago, and I just found my “V-Shaped Cutter” in a drawer. It worked great to cut the tops of the peppers off. It made a very cute/decorative v-shaped cut all along the top. Fun recipe, and super easy!

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