Bell Pepper Casserole Food

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.

UNSTUFFED BELL PEPPERS

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.

UNSTUFFED PEPPER CASSEROLE

Steps:

• Preheat oven to 350. Spray 9x13-inch baking dish with cooking spray.
• Brown meat with peppers and garlic in a large skillet, then drain off excess grease. Return meat mixture to skillet and stir in tomato sauce, tomatoes, beef broth, seasoning, farro, and ½ cup of shredded ¾ cup shredded cheese.
• Spoon mixture into prepared dish and top with remaining cheese. Bake about 30 minutes.

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.
• Add the onion and bell pepper to the skillet. Stir in the smoked paprika, garlic powder, red pepper flakes, dill and season with salt and pepper to taste. Cook for 5 minutes, or until the vegetables begin to soften.
• Add the rice to the skillet, then stir in the chicken broth and the diced tomatoes, including the juice. With the heat on medium, continue to cook for 10 to 15 minutes, or until the rice cooks through and absorbs all the liquid.
• Sprinkle with the cheddar cheese and garnish with parsley. Within a couple minutes the cheese should melt on top. Serve immediately with a dollop of sour cream.

BELL PEPPER CASSEROLE

Steps:

• Combine all ingredients and put in a greased 1 1/2 qt casserole dish.
• Bake at 350° for about 30 minute.
• Note: I cook the chopped bell pepper right in the glass measuring cup in the microwave.
• Cook for about a minute, then stir.
• Then cook 30 second at a time until pepper looks and smells done.
• Peppers will juice as they cook, but I don't drain them.
• I add juice and all.

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.

STUFFED BELL PEPPER CASSEROLE

Steps:

• Mix 1/4 cup stuffing and butter. Set aside.
• Cook beef and onion in skillet over medium-high heat until browned. Pour off fat.
• Add tomatoes and corn.
• Add remaining stuffing. Mix lightly.
• Arrange peppers in 2-quart shallow baking dish. Spoon beef mixture over peppers.
• Cover.
• Bake at 400 degrees Fahrenheit for 25 minutes or until peppers are tender. Sprinkle with reserved stuffing mixture. Bake 5 minutes or until golden.