sausage-stuffed mini peppers (freezer mezal)

This hearty freezer meal can be prepared in bulk on a meal-prep day and then pulled out and cooked as needed. Serve these savory stuffed peppers with a side of pasta or quinoa or a green salad for a low-carb dinner.

Yield 4 servings • Prep time 15 minutes • Cook time 3 hours high/6 hours low

1 (16oz) bag mini peppers

1 lb raw chicken sausage, casings removed

2 cups marinara sauce

Fresh basil, chopped, to garnish

1. Cut the tops off the mini peppers and use a small spoon or paring knife to remove any seeds.

2. Fill each pepper with chicken sausage (see tip) and transfer to a gallon-size resealable bag in an even layer.

3. Once all the peppers have been filled, place the bag on a sheet pan and place in the freezer to set. (The peppers can remain frozen for up to 3 months before using.) Allow the peppers to defrost in the refrigerator overnight before cooking.

4. To cook, pour the marinara sauce in the bottom of a slow cooker and arrange the defrosted peppers on top. Cook on Low for 6 hours or High for 3 hours. Serve garnished with fresh basil.

TIP To help fill the peppers, place the raw chicken sausage in a resealable plastic bag. Cut the corner of the bag with chicken shears and pipe the sausage into the peppers.

VARIATION For a cheesy topping, sprinkle with cheese for the last 15 minutes of cooking.

NUTRITION PER SERVING

Calories 319 • Total Fat 7g • Saturated Fat 2g • Cholesterol 131mg • Sodium 723mg • Total Carbohydrate 20g • Dietary Fiber 5.5g • Sugars 10g • Protein 43g