Stuffed Peppers –

Options 1: Make-Ahead Stuffed Peppers

Cut and core the bell peppers up to 1 day in advance, and refrigerate them in an airtight storage container. Cook the filling as directed up to 1 day in advance. Let cool, then refrigerate it in a separate airtight storage container. Fill and bake peppers as directed just before serving.

Option 2: Freezer Stuffed Peppers

Did you know stuffed peppers can be frozen before cooking? Prepare and stuff the peppers as directed. Then, rather than baking, store the fully ،embled peppers in an airtight container in the freezer for up to 3 months. When ready to bake, thaw overnight in the fridge, and bake as directed.