In a couple of days, we head off on our big major RV trip and Bev decided we had too much to do besides cooking. As a result, she went to the freezer and pulled out some stuffed peppers and cabbage rolls for us to eat for three nights or until we run out – we’re both okay with eating the same thing for several meals in a row – I can always put an egg on it for breakfast :-).
She added the cabbage rolls and peppers to a pot with a sauce of 1 quart of our home canned tomatoes, a can of tomato sauce, 4 cloves of pressed garlic, and black pepper – our tomatoes and the sauce have plenty of salt. The first time we didn’t cook the peppers long enough so this time we went 1½ hours at 350*.
Here’s my bowl with a pepper and 2 cabbage rolls topped with some sauce and grated romano cheese - after I cut the pepper open, I added some more sauce.
For the initial meal, neither the peppers nor the rice inside were done enough, but this time both were just right and I thought they were outstanding as were the cabbage rolls. This sauce, while simple, was very good. I could tell no difference between fresh and frozen and the next time we have lots of sweet peppers, many more will be stuffed and frozen for an easy meal - if you grow peppers, have extras, and like them stuffed, I encourge you to try this.
All photos can be enlarged by clicking on them.
Have a great day and thanks for stopping by Almost Heaven South.
One year ago: And Finally - The Smoked Everything Else
Two years ago: Follow-up Odds And Ends