Unstuffed Pepper Casserole Recipes

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UNSTUFFED BELL PEPPERS



Unstuffed Bell Peppers image

A classic family favorite deconstructed. My kids love stuffed green peppers, but don't like to eat the whole peppers, so I came up with this to make it more appealing to my picky eaters.

Provided by Paul E Hamilton

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 6

Number Of Ingredients 8

1 pound ground beef
3 cups cooked rice
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
2 cups tomato sauce
½ cup brown sugar
8 ounces shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
  • Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
  • Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

Nutrition Facts : Calories 496.5 calories, Carbohydrate 48.5 g, Cholesterol 87 mg, Fat 22.1 g, Fiber 2.4 g, Protein 25.9 g, SaturatedFat 11.7 g, Sodium 713.9 mg, Sugar 23 g

UNSTUFFED PEPPERS



Unstuffed Peppers image

If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand. -Beth Dewyer, Du Bois, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 cup uncooked instant rice
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces
1/2 cup chopped onion
1 jar (26 ounces) marinara sauce
1-1/2 teaspoons salt-free seasoning blend
1/2 cup shredded Italian cheese blend
1/2 cup seasoned bread crumbs
1 tablespoon olive oil

Steps:

  • Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

Nutrition Facts : Calories 343 calories, Fat 12g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 469mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 3g fiber), Protein 20g protein.

UNSTUFFED GREEN PEPPER CASSEROLE



Unstuffed Green Pepper Casserole image

Found this on About.com under Southern foods. I changed the peppers from being stuffed to lining the casserole dish. Sort of a Lazy Stuffed Peppers. I changed the recipe from stuffed pappers to unstuffed. I love the filling for stuffed peppers and the taste the peppers give the filling but not too keen on chomping on the peppers themselves.

Provided by Nana Lee

Categories     One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 9

4 large green bell peppers
1 -1 1/2 lb lean ground beef
2 tablespoons chopped onions
1/2 teaspoon salt (seasoned salt can be used)
1/4 teaspoon pepper
1 (12 -14 ounce) can whole kernel corn, drained (optional)
1 1/2 cups cooked rice
4 slices of raw bacon (or more)
1 (8 ounce) can tomato sauce (SEE NOTE)

Steps:

  • NOTE:.
  • You can use any combo of the following to suit your tastes = sauce, paste and diced(undrained) tomatoes,.
  • Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.
  • Cook peppers in simmering water to cover for 5 minutes.
  • Brown ground beef and onions; pour off excess grease.
  • Add seasonings, rice, and corn(if used) and tomato sauce.
  • Heat until hot and bubbly.
  • Lay the pepper pieces across the bottom of the casserole dish and pile filling on top.
  • Place cut off tops on top of filling.
  • Add strips of raw bacon on top of that and pour tomato(combo) sauce over.
  • Bake stuffed peppers at 350° for 30 minutes.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )



Un-Stuffed Bell Pepper Casserole ( Crock Pot ) image

Easy to pack for lunches. I make a batch ahead of time, freeze them into servings, then take one to work for a good home-made lunch.

Provided by Pa. Hiker

Categories     One Dish Meal

Time 3h30m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large onion, chopped
3 large green peppers, chopped
3 garlic cloves, chopped
1 lb hot sausage
1 lb sweet sausage
32 ounces stewed tomatoes or 32 ounces diced tomatoes
32 ounces tomato sauce
1 cup uncooked long-grain white rice
4 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cups sharp cheddar cheese, shredded

Steps:

  • Brown sausage then place in slow cooker.
  • Add remaining ingredients, except for the cheese.
  • Cook, covered, 3 hours on high, or 6 hours on low.
  • Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

UNSTUFFED PEPPER BAKE



Unstuffed Pepper Bake image

Recipe off a card from Kroger...looked good so I had it and now that I'm organizing my recipes I'm putting it here for safe keeping.

Provided by randimiller

Categories     Brown Rice

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/3 cup chopped onion
1 1/2 cups yellow bell peppers or 1 1/2 cups green bell peppers, diced
2 garlic cloves, minced or 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (14 1/2 ounce) can petite diced tomatoes, drained
1 1/2 cups instant rice or 1 1/2 cups brown rice
1 teaspoon Worcestershire sauce
1 teaspoon italian seasoning
1 (8 ounce) package finely shredded sharp cheddar cheese, divided
1 (15 ounce) can tomato sauce

Steps:

  • Preheat oven to 375 degrees.
  • Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
  • Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
  • Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
  • Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
  • Store any leftovers in the refrigerator.

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