Cheesy Stuffed Pepper Casserole Recipe 455 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.

MEATY STUFFED PEPPER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in a large pot over medium heat; cook and stir green bell peppers, onion, and garlic in the hot butter until vegetables are slightly soft, 2 minutes. Stir sausage and ground beef into bell pepper mixture; cook until meat is crumbly and browned, stirring often, 10 to 12 minutes. Drain grease. Season mixture with salt, black pepper, oregano, and garlic powder.
• Mix diced tomatoes, rice, tomato paste, and Worcestershire sauce into meat mixture and bring to a simmer; cook until heated through, about 5 minutes, stirring occasionally. Pour mixture into a large baking dish.
• Whisk tomato soup with water in a bowl until smooth; pour soup over meat mixture. Spread Cheddar cheese over casserole.
• Bake in the preheated oven until casserole is heated through and Cheddar cheese is browned and bubbling, about 30 minutes.

CHEESY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

ONE PAN STUFFED PEPPER CASSEROLE RECIPE

Steps:

• In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
• Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
• Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
• Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
• When rice is tender, sprinkle with shredded cheese.
• Serve immediately from the pan.

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.