Cheesy Stuffed Pepper Casserole Recipes

STUFFED PEPPER CASSEROLE

Steps:

• In a Dutch oven or similar deep, sturdy pot, heat the oil over medium high. Add the turkey and onion. With a wooden spoon or spatula, break the meat into small pieces. Cook and stir until it is browned and fully cooked through and the onion is tender, about 7 minutes.
• Add the Italian seasoning, cumin, salt, pepper, and garlic. Stir and cook until the garlic is fragrant, about 1 minute. Add the spinach. With a fork (or very carefully with your fingers) break apart the clumps so it's fairly evenly distributed with the meat. Add red and green bell peppers, water, tomatoes, tomato sauce, Worcestershire, and rice. Stir to evenly combine.
• Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let cook 30 minutes. Uncover and stir, scraping up any rice that is beginning to stick. Recover and continue to simmer until the rice is tender, about 10 to 15 additional minutes.
• Remove the pot from the heat. Uncover and stir. Taste and adjust the seasoning as desired. Don't worry if it's still a little liquidy. It will continue to thicken and the liquid will further absorb as it sits. Sprinkle the cheese over the top, then recover.
• Let sit off the heat 10 minutes, until the cheese is melted, the rice is tender (it will still have a little bit of chew, which is normal for brown rice, but it should not be crunchy). If you'd like the top golden, place the dish, uncovered, under the broiler for a minute or two (watch carefully to ensure the top does not burn). Serve warm, sprinkled with fresh cilantro or parsley.

STUFFED PEPPER CASSEROLE

Steps:

• Brown ground beef in a large stock pot, drain, remove from pan and set aside.
• Heat oil in stock pot on medium high heat and add green peppers and onion.
• Saute 5-10 minutes or until softened, stirring occasionally.
• To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
• Bring to a boil, then reduce heat and simmer 5 minutes.
• Stir in rice and ground beef.
• Pour into a 9×13 baking dish. Top with shredded cheese.
• Bake at 350 for 12-15 minutes or until cheese is melted.

STUFFED PEPPER CASSEROLE

Steps:

• Put olive oil in a pot on medium heat.
• Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.
• Add all other ingredients except the rice and cheese.
• Simmer everything for about 5 minutes until it reaches a slow boil.
• Turn heat off and stir in 1 cup of your cheese and your cooked rice.
• Spray a 9x12" dish with non stick spray and spoon mixture in.
• Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!

CHEESY STUFFED PEPPER CASSEROLE

Steps:

• 1. Brown ground beef in a large stock pot, drain, remove from pan and set aside.
• 2. Heat oil in stock pot on medium high heat and add green peppers and onion.
• 3. Saute 5-10 minutes or until softened, stirring occasionally.
• 4. To stock pot, add tomatoes, tomato sauce, corn, garlic powder, salt and pepper.
• 5. Bring to a boil, then reduce heat and simmer 5 minutes.
• 6. Stir in rice and ground chuck.
• 7. Pour into a 9x13 baking dish.
• 8. Top with shredded cheese.
• 9. Bake at 350 degrees for 12-15 minutes or until cheese is melted.

CHEESY STUFFED PEPPER CASSEROLE RECIPE - (4.5/5)

Steps:

• Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

CHEESY STUFFED PEPPER CASSEROLE

Steps:

• 1. Brown ground chuck in a large stock pot, drain, remove from pan and set aside.
• 2. Heat oil in stock pot on medium high heat and add green peppers and onion.
• 3. Saute 5-10 minutes or until softened, stirring occasionally.
• 4. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
• 5. Bring to a boil, then reduce heat and simmer 5 minutes.
• 6. Stir in rice and ground chuck.
• 7. Pour into a 9x13 baking dish.
• 8. Top with shredded cheese.
• 9. Bake at 350 degrees for 12-15 minutes or until cheese is melted.