I was never a fan of stuffed peppers until I changed the rules. Changing the rules is fun and super tasty! I used a mix of ground chicken and pork. I try to only have beef once a week, so I substituted. I had lots of green tomatoes this year because of the cold growing season, so why not utilize them.
Things I added to the meat mixture:
1 cup cooked quinoa
1 cup sliced fennel
1 cup green tomatoes
1 cup chopped herbs (lovage, Greek oregano, purple basil and cliantro)
1 small onion
4 cloves minced garlic
3/4 tsp Himalayan salt
1tsp smoked paprika
After mixing the ingredients, I stuffed the half peppers with the meat mixture. Each half pepper got 1 tbsp of sunflower oil on top and sprinkled with diced red tomatoes.
You can put these in the freezer uncooked, provided the meat wasn't previously frozen or cook them up right away. Make sure the peppers are covered when cooking, so they don't burn. 350F in the in the oven for 40 minutes or until cooked.
You can try this recipe or find your own nutrient dense foods to make that perfect stuffed pepper.