Vegetables have a branding problem. Nobody is texting their spouse on the way home hoping it’s green beans for dinner. This week, we fix that. Three freezer-friendly vegetable recipes at three different effort levels depending on the kind of week you’re having.

the freezer project

week 2. put some vegetables in your freezer.

BAILEY SISSOM

May 10, 2026

The vegetable is consumed at every meal in my house. It has never once been the reason anyone showed up.

Protein is having a moment, and I'm not arguing with it.

The vegetables are there. My family eats them. Nobody asks for more. They clean their plates and then ask for more of whatever the protein was, which tells you everything you need to know about where we are with the vegetable.

This week the vegetable gets what the protein has always had. A reason to come back for more.

Four weeks, one category each, and at the end of it a freezer with some intention behind it.

​Week one was chicken. Four marinades, still in your inbox if you missed them.

This week, vegetables worth coming back for. There's a high, medium, and low effort version every week because the goal is that you actually do one of them. Pick the one that fits your life right now, not the one that fits your best week ever.

Save this email. At the end of four weeks everything goes into one printable guide.

This week's win: vegetables, handled at whatever level makes sense for your week. Pick one and make it happen.

cheesesteak stuffed peppers are the high effort option. Shaved ribeye, sautéed peppers and onions, two cheeses, packed into red bell peppers and frozen oven ready. This is a veggie forward dinner, not a side dish.

confetti corn with compound butter is medium effort. Corn, peppers, onions, and a quick herb butter bagged up and frozen together. When you're ready to eat, it goes straight into a skillet. Ten minutes and it is done.

lemon parmesan peas is low effort. There is already a bag of peas in your freezer. I am just going to give you a five minute recipe that makes them taste like you actually meant to serve them.

High Effort: This is the whole dinner version. A main dish with the vegetables built in, assembled ahead and frozen until you need it.

cheesesteak stuffed peppers (serves 4)​
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ingredients

• 4 large red bell peppers, halved lengthwise, seeds removed
• 1 large green bell pepper, thinly sliced
• 1 lb shaved ribeye
• 4 oz cream cheese, softened
• 1½ cups low-moisture mozzarella, divided
• 1 medium yellow onion, thinly sliced
• 1 ½ cups mushrooms, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon Worcestershire sauce
• 1-2 teaspoons soy sauce
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1-2 teaspoons red wine vinegar or lemon juice

instructions

Prep the peppers: Halve the red bell peppers lengthwise and remove seeds. Place on a parchment-lined baking sheet.

Brown the beef: Heat olive oil (1 tablespoon) in a large skillet over medium-high heat. Add shaved ribeye (1 lb) in an even layer. Let sit 1-2 minutes, then break apart and cook until browned. Transfer to a plate.

Cook the vegetables: Add remaining olive oil (1 tablespoon) to the pan. Add green bell pepper, onion, and mushrooms. Cook 8-10 minutes until softened and lightly caramelized.

Build the flavor: Return beef to the pan. Add Worcestershire sauce (1 tablespoon), soy sauce (1-2 teaspoons), garlic powder (1 teaspoon), onion powder (½ teaspoon), salt (1 teaspoon), and black pepper (½ teaspoon). Cook 2-3 minutes. Turn off heat and stir in red wine vinegar or lemon juice (1-2 teaspoons).

Make it creamy: Fold in cream cheese (4 oz) and shredded mozzarella (1 cup) until melted and cohesive.

Fill the peppers: Divide filling among pepper halves, packing generously. Sprinkle tops with remaining mozzarella (½ cup).

Flash freeze: Freeze on baking sheet for 2 hours until solid. Transfer to freezer bags and freeze up to 3 months.
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to serve

From frozen: Cover with foil. Bake at 375°F for 45-50 minutes. Remove foil for last 10 minutes until cheese is golden.

From thawed: Thaw overnight in the fridge. Bake uncovered at 375°F / 190°C for 25-30 minutes until cheese is golden and bubbly.
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worth knowing

• Mushrooms add richness and help the filling stay juicy after freezing.
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• If the pan looks dry, add a splash of beef broth.
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• Let filling cool slightly before stuffing if it feels loose.
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• Shaved ribeye can be found at most grocery stores and Trader Joe's.

Medium Effort: This is the prepared side dish version. The vegetables and herb butter are already bagged together, ready to go straight from freezer to skillet.

freezer friendly confetti corn (makes 2 freezer bags | serves 8)

ingredients

• ½ cup onion, chopped
• 1 cup red bell pepper, chopped
• 4 cups frozen corn kernels
• 3 tablespoons unsalted butter, softened
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh parsley, chopped

instructions

Assemble the freezer bags: Divide onion (½ cup), red bell pepper (1 cup), and frozen corn kernels (4 cups) evenly between 2 gallon-sized freezer bags.

Make the herb butter: In a small bowl, mix unsalted butter (3 tablespoons), salt (1½ teaspoons), black pepper (1 teaspoon), fresh chives (1 tablespoon), and fresh parsley (1 tablespoon) until combined. Use plastic wrap to shape into a small log and freeze for about 1 hour, or until firm.

Finish the bags: Slice the butter into 4 pieces. Add 2 slices to each freezer bag. Remove excess air, seal, and freeze for up to 6 months.

to serve

Cook from frozen: Transfer the frozen corn mixture to a large skillet. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the butter is melted and the vegetables are hot and tender.

Low Effort: The make-ahead step here is simply buying the peas. Keep a bag in the freezer, add the few ingredients below, and dinner has a real vegetable in about 5-10 minutes.

lemon parmesan peas (serves 4)

ingredients

• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 lemon, zested and juiced
• 2½ cups frozen peas
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2-4 tablespoons Parmesan cheese

instructions

Cook the aromatics: Heat olive oil (1 tablespoon) in a medium skillet over medium heat. Add garlic (1 clove, minced) and lemon zest (from 1 lemon). Cook until fragrant, about 30 seconds.

Cook the peas: Add frozen peas (2½ cups) and toss to coat in the oil and aromatics. Season with salt (½ teaspoon) and black pepper (¼ teaspoon). Cook for 3-5 minutes, or until the peas are heated through.

Serve: Transfer to a serving bowl. Drizzle with lemon juice (from 1/2 - 1 lemon) and top with Parmesan cheese (2-4 tablespoons). Taste and adjust seasoning as needed. Serve immediately.

Try one this week and let me know how it goes. Reply to this email or tag #simplysissom on Instagram.