STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
STUFFED PEPPER CASSEROLE
This is a SUPER easy (and healthy) recipe that is sure to satisfy. For a twist on the traditional stuffed bell pepper, This layered casserole is great on it's own, with chips, or in tortillas. Enjoy!
Provided by Dani O
Categories Mexican
Time 1h
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Simmer the garlic with a small amount (2 t) of oil and proceed to brown the ground turkey in a large skillet (you'll be adding other ingredients to it). Add taco seasoning or spices while the meat is still raw.
- Cook rice by adding 2 cups water. It's OK if it's a bit harder than normal because it will cook more in the casserole.
- Prepare 9 x 13 casserole dish by spraying and lining bottom of the pan with pieces of bell pepper. I cut the peppers so that they lie mostly flat, inside facing up.
- Once the meat has browned, add the WHOLE can of black beans, but drain the tomatoes. ***If you do not have prepared black beans, use plain cooked beans and add 1/3 cup water to the mixture to keep it from drying out.
- Mix a couple scoops of rice to the mixture, then pour remaining rice in the casserole dish, on top of the peppers.
- Pour the skillet mixture over the rice.
- Cover with foil and bake at 375 for about 30 minutes. I like to add 1/4 cup water half way through baking to make sure the peppers steam without getting too mushy.
- To serve, sprinkle with your favorite cheese, salsa, fresh tomatoes, onions, lettuce, jalapenos -- .
Nutrition Facts : Calories 358.5, Fat 8.4, SaturatedFat 2.2, Cholesterol 65.5, Sodium 85.4, Carbohydrate 45, Fiber 7.4, Sugar 3.4, Protein 26.8
MEATY STUFFED PEPPER CASSEROLE
My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.
Provided by rebeccahayden87
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 30.1 g, Cholesterol 94 mg, Fat 31 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 14.4 g, Sodium 1467.4 mg, Sugar 13.2 g
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