Pepper Casserole Recipes

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STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 1h5m

Number Of Ingredients 19

1 tablespoon extra virgin olive oil
1 pound ground turkey (or ground chicken or lean ground beef)
1 medium yellow onion
1 tablespoon Italian seasoning
2 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon ground pepper
3 cloves garlic (minced (about 1 tablespoon))
12 ounces frozen chopped spinach (thawed with as much water squeezed out as possible)
1 red bell pepper (cored and diced)
1 green bell peppers (cored and diced)
2 cups water
1 can 15-ounces fire roasted diced tomatoes in their juices
1 8-ounce can no salt added tomato sauce
1 tablespoon Worcestershire sauce
1 cup uncooked brown rice (rinsed and drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese (use Monterey jack or mozzarella for a more mild flavor; or swap in additional cheddar)
For serving: chopped fresh cilantro or parsley; Greek yogurt

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.

Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 263 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 5 g, Sugar 6 g

MEATY STUFFED PEPPER CASSEROLE



Meaty Stuffed Pepper Casserole image

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

2 tablespoons butter
6 small green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground Italian sausage
1 pound ground beef
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans diced tomatoes
1 cup cooked white rice
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 (10.75 ounce) cans condensed tomato soup
¼ (10.75 ounce) can water
2 cups shredded Cheddar cheese

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

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

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

1 lb ground beef (at least 90% lean)
2 cups diced bell peppers
1/2 cup diced yellow onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 cup uncooked white basmati rice
1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)

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

INSIDE-OUT STUFFED PEPPERS



Inside-out Stuffed Peppers image

Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 large green pepper, chopped
1/2 cup uncooked long grain rice
1/2 cup water
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients. , Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 276 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

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