Of Stuffed Peppers and Freezer Meals

All this week I have been doubling up on my cooking, making two meals at once and stuffing one in the freezer for after baby comes. Yesterday’s meal was stuffed shells and peppers, and I thought I’d show you how I do it in my kitchen…I started on dinner prep as soon as the breakfast dishes were done…I have fun selecting peppers that have well-defined segments. I chop them along the ‘ditches’, usually in 3rds or 4ths, depending on the pepper.
My ricotta filling is nothing special – you can find a good recipe here I am sure. I spoon it in to a ziploc bag, cut a corner out, and pipe it into my shells and peppers that way – works great.
Ohh – yum! This is my healthy (read ‘no flour’) version of one of my husband’s favorite dishes.
He gets the pasta, I eat the peppers.
Plenty of sauce and a sprinkle of mozzerella, and dinner is made – and look, it’s not even 10:00! Maybe I will have time to quilt today…
And I doubled the recipe so we have a yummy freezer meal tucked away – that makes 3 this week! A very good feeling…