Stuffed Peppers
Leftover rice and protein baked in bell peppers.
Ingredients
- 2 cup cooked rice
- 1 cup cooked ground meat or beans
- 4 piece bell pepper
- 0.5 cup tomato sauce
Instructions
- 1
Mix rice, protein, and tomato sauce.
- 2
Stuff into halved peppers.
- 3
Bake at 375F for 25 minutes.
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Store it
Cool within two hours, then keep in an airtight container in the fridge and eat within 3–4 days.
Freeze it
Freeze in single portions, flat, and label the date. Best quality within 3 months; thaw in the fridge overnight.
Reheat it
Reheat until piping hot all the way through. A skillet or air fryer keeps texture better than a microwave.
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