Sample Recipe- Stuffed Peppers with Quinoa

Hi everyone! I’m here today to share another sample recipe from my book, ‘Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy’.  This recipe is Stuffed Peppers with Quinoa and is a definite crowd pleaser.  A mixture of ground beef, pork, and veal is combined with sauteed vegetables, mushrooms, sherry, and quinoa before being stuffed into bright red bell peppers.  These peppers are crazy flavorful but still under 400 calories each!

Stuffed Peppers with Quinoa
Recipe from “Make Ahead Meals: Freezer Meal Recipes That Make Dinner Quick and Easy”
Recipe yields 4 meals, 4 servings per meal            
Calories per Serving: 493                                                                                                                    
Storage: 4x 1 gallon Ziploc Freezer Bags, Saran wrap
16 bell peppers
3lbs of meatloaf mix
4 tbsp butter
4 onions, diced
2 cups of carrots, small dice
2 cups of zucchini, small dice
16oz mushrooms, sliced
8 cloves of garlic, minced
1 tbsp dried oregano
½ cup tomato paste
2 cups dry sherry
4 cups of quinoa, cooked per package instructions
1 cup of fresh parsley, minced
4 eggs
¼ cup Worcestershire sauce
1½ cups of parmesan cheese
2 tsp salt
1 tsp pepper
Cut off the tops of the peppers and hollow out the inside. Boil each pepper for 1 minute in salted water, quickly submerge in an ice bath, and lay upside down on paper towels to drain.
Melt the butter in a sauté pan over medium heat and add the onions, carrots, and zucchini.  Cook for 5-7 minutes until onions are translucent and vegetables start to soften. Add mushrooms and cook for additional 3-5 minutes until softened.   Add garlic and oregano and cook for 1 minute until fragrant.  Add tomato paste and sherry, raise heat to medium-high, and cook until slightly reduced, stirring frequently- about 3 minutes.  Turn off the heat, mix in the quinoa and parsley, and let cool.
Once cooled, combine the vegetable and quinoa mixture with the eggs, Worcestershire sauce, parmesan cheese, salt, pepper and meatloaf mix. Stuff approximately one heaping cup of this mixture into each bell pepper.  Wrap each bell pepper tightly in saran wrap and store 4 in each freezer bag.
Day of Meal Preparation
(for one meal/four peppers, only)
32oz jar, or 3 cups, tomato sauce
½ cup parmesan cheese
Serving Instructions:
Thaw overnight in refrigerator.  Transfer the peppers to a baking dish and cover with tomato sauce. Cook at 350F for 50-60 minutes until the meat is no longer pink and registers 160F on a digital thermometer. During the last 5 minutes of baking sprinkle the parmesan cheese over the tops of the peppers.

To access a printable PDF file of this recipe please follow this link.  The pdf is a direct excerpt from the book, so this will give you an idea of the format and style of the book as well.


To purchase a PDF file of this e-Book (for $7.99) directly from myself please click the PayPal button below

To Purchase a Full Color, Hard Copy of this Book (for $21.99) please click the Amazon link below:



10 Quick Facts About The Book

Hi friends! If you missed my big post yesterday I’ll clue you in- I’ve just released an e-Book all about Freezer Meals! Today I thought I’d share some of my favorite things about my e-Book, titled ‘Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy’. Here are my top 10 favorite aspects of the book, which I sincerely hope you will read!

1. The book is a start-to-finish guide for freezer meals.  I really wanted it to be an ‘all-in-one’ instruction book and cook book, so there was a lot of ground to cover (the book is 108 pages total). If you are a beginner looking for a place to start or an expert looking for new recipes- this book is for you!

2. Each recipe uses whole foods, lists the calorie content per serving, and is easy to prepare.  The majority of recipes are under 500 calories per serving and there are no processed ingredients used.  If a recipe calls for salsa, breadcrumbs, pie dough, etc I make sure to include the recipe so you can make it yourself!

3. The recipes are designed for bulk cooking- they each make anywhere from 2-5 meals (each of which serves at least 4).  I also list recipes that share common ingredients so you can make them in the same cooking session; this ensures you are using your time, and spending your money, efficiently.

4. Exact storage containers and freezing instructions are listed for each meal.  Because proper storage and thawing is so important to making sure a freezer meal tastes its’ best, I made sure to include very specific instructions for freezing/thawing each individual recipe.

5. There are a majority of product recommendations; from equipment to spices to storage!

6. I love to have a visual when browsing recipes, so this book includes over 30 full color photographs.

7. I outline 3 different types of cooking sessions, so you don’t feel tied into one method that doesn’t work with your schedule.

8. There are a variety of printables included in the book.  These include Meal Label Templates, a Dream Freezer Inventory List, an Inventory Tracking List, Grocery Shopping List, and even a Sample Grocery List.

9. While the title of the book is “Make Ahead Meals: Freezer Meal Recipes that Make Dinner Quick and Easy”, this book is more than just dinners! There are chapters for breakfast, dessert, and sides/condiments too.

10. A wide variety of different foods are represented. There are Asian, Mexican, Italian, American, and Indian flavors throughout the recipes in the cookbook.  You’re sure to find something even the pickiest eater will love!


If you’re interested in purchasing this book you can do so below.  I will be back in the next few days with sample recipes from the book and a big giveaway.  Thank you all so much for your support!

To purchase a PDF file of this e-Book (for $7.99) directly from myself please click the PayPal button below

To Purchase a Full Color, Hard Copy of this Book (for $21.99) please click the Amazon link below: