Cheesy Stuffed Pepper Casserole Recipe 455

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.

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.

CHEESY STUFFED BELL PEPPERS

Steps:

• Cut off portion of tops of bell pepper, and remove seeds, and membranes.
• Place in roaster with salted water and boil.
• Cook 10 minutes so they will be only partially done.
• Drain and set aside to cool.
• In a large skillet,, brown ground beef and onion and drain. Add rice,egg, 1 can tomatoes, worcestershire and seasonings, and simmer for 5 minutes.
• Remove from the heat and add 1 cup cheese and mix well.
• Stuff peppers with mixture and set upright in buttered, round baking dish(you may have to trim little slivers off bottoms of peppers so they will sit upright.).
• Pour remaining can of tomatoes over top and around peppers.
• Bake uncovered at 350 degrees for 25 minutes.
• Remove from oven and sprinkle remaining cheese on top and return to oven for 10 minutes.

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:

• 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.

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 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.

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.