Stuffed peppers

Each pepper is one portion, so counting the tray tells you exactly how many dinners are in the freezer. Peppers filled with rice, ground beef or turkey, tomato and onion are one of the dishes Clemson Extension lists for freezing, with four to six months of quality at 0°F. Slightly undercook the rice and the peppers themselves, since both soften again when reheated, and add the cheese only when reheating, because cheese toppings turn soggy in the freezer. Freeze the peppers upright in a foil-lined dish, then wrap them once solid. A black bean and corn filling makes a vegetarian batch that is just as sturdy.