Mix precooked ground beef, pasta sauce, diced onions, minced garlic, salt/pepper well in mixing bowl.

Wash and cut the tops off of 20 bell peppers and clean out the insides

Fill each pepper with ground beef mixture

Place 4-5 stuffed peppers in a gallon freezer bag, label with date and directions. Making this complete recipe as follows you will have about 4-5 gallon freezer bags full of stuffed peppers.

As needed thaw 1-2 bags of slow cooker stuffed peppers (I would need two bags for my family size.)

This recipe will make two large family freezer meals.

INSTANT POT DIRECTIONS: Add 1 cup tomato sauce to the bottom of IP, place peppers on wire wrack insert on top. Cook in Instant Pot from frozen on manual high for 7 minutes with natural release.

SLOW COOKER DIRECTIONS: Defrost from the freezer in the refrigerator the night before cooking. Add 1 tbs olive oil or avocado oil to the bottom of slow cooker, place 6-8 stuffed peppers in 8 qt slow cooker. Cook on low 6-7 hours. (Larger families may need to use two slow cookers at one time but that’s nothing new ;)

Once done cooking open lid and sprinkle pepper tops with shredded cheese. Close lid for 1 minute to allow cheese to melt.

Carefully remove stuffed peppers from cookers. Serve with fresh vegetables.