What is stuffed with quinoa, black beans, enchilada sauce, cheese, and spices, and topped with pretty much EVERY topping you could ever dream of, including but not limited to sour cream, avocado, hot sauce, and cilantro?
Oh *casually shrugs* it’s these Freezer Meal Stuffed Peppers, that’s what.
Every time I make these, I am amazed that it works. Like, REALLY works well. What you start with is a 10-minute, vegetarian, one-bowl, no-cutting-board recipe, and what you end up with is little individually frozen stuffed peppers that are ready for you anytime you need them.
How To Make Freezer Meal Stuffed Peppers
Since this version doesn’t have meat, these babies come together incredibly quickly. You’re going to mix the filling, hollow out the peppers, and fill em up. I usually just stick these in a bag to freeze them and they become these perfectly little individually frozen stuffed peppers that are super easy to grab one at a time for exactly how many you want to bake.
And… that’s it.
You freeze them, and then when you’re ready, you take them out of the freezer and bake them. It almost feels like I should have more to say about that, but that’s the beauty of this low maintenance recipe.
I normally melt a little cheese over the tops at the end of the bake time, and sprinkle them with cilantro, and douse them in hot sauce and guacamole… but I’m sure you can handle those decisions for yourself.
These Freezer Meal Quinoa Stuffed Peppers are the BEST! Made with all with simple pantry ingredients. Minimal prep, awesome taste.
BAKE: From frozen, bake at 400 degrees for 1 hour 15 minutes, covered.
FINAL STEP: Finish by melting extra cheese on top. Serve with guac, sour cream, cilantro, hot sauce, etc.
- Prep Time: 10 mins
- Cook Time: 1 hour, 15 mins
- Category: Dinner
- Method: Bake
- Cuisine: Mexican
Keywords: freezer meal stuffed peppers, stuffed peppers recipe, freezer mexican stuffed peppers
View original recipe here.
You might also like our freezer meals post.