Jws Pepper And Mozzarella Casserole Food

TOMATO MOZZARELLA BAKE

Steps:

• Preheat oven to 400°. Spread 2 tablespoons butter over both sides of bread. Place on a baking sheet; bake for about 3 minutes on each side or until lightly toasted. Cut into 1-in. cubes. Reduce heat to 350°., In a large skillet, saute green pepper, onion and garlic in remaining butter until tender. In a large bowl, lightly beat the eggs. Stir in bread cubes, vegetable mixture, bacon, sugar, salt, oregano and pepper. , Transfer to a greased 11x7-in. baking dish. Cut each tomato into four thick slices; arrange over the top. Sprinkle with cheese. Bake, uncovered, for 30-35 minutes or until a knife inserted in the center comes out clean.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
• Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

GREENS AND MOZZARELLA CASSEROLE

Steps:

• Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
• Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
• Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
• In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
• Cover the skillet and braise for 10 to 15 minutes, or until tender.
• Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
• Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
• In a large skillet, melt the butter over low heat.
• Add the flour and cook, stirring, for one minute.
• Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
• Whisk in the grated Parmesan and ricotta.
• Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
• Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
• Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
• Serve immediately.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
• Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
• Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.

J.W.'S PEPPER AND MOZZARELLA CASSEROLE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce, tomato paste, mushrooms, mozzarella cheese, and red pepper flakes together in a bowl.
• Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.
• Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top, then repeat the layers, topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.
• Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 45 minutes.