Meaty Stuffed Pepper Casserole Food

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 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.

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.

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

STUFFED PEPPER CASSEROLE

Steps:

• Heat broiler.
• Place peppers, skin sides up, on foil-covered baking sheet. Broil, 6 inches from heat, 4 min. or until skins are charred. Remove peppers from broiler. Turn off broiler. Place peppers in large bowl; cover tightly with plastic wrap. Let stand 15 min.
• Meanwhile, heat oven to 350°F. Brown meat with onions in large skillet on medium heat. Add pasta sauce, water and black pepper; mix well. Bring to boil. Stir in rice; cover. Remove from heat. Let stand 5 min. Stir in Parmesan.
• Peel skins off peppers; discard skins. Spread 1/3 of the meat mixture onto bottom of 9-inch square baking dish sprayed with cooking spray; top with 1/3 cup shredded cheese and 2 pepper halves, cutting if necessary to fit. Repeat layers. Top with layers of remaining meat mixture and remaining shredded cheese.
• Bake 25 to 30 min. or until heated through.

INSIDE OUT STUFFED PEPPER CASSEROLE

Steps:

• Boil broth and pour over rice in greased 9 x 13 " pan.
• Brown meat with pepper and onion. Drain well.
• Add sauce and pour over rice.
• Sprinkle with cheese.
• Bake at 350 degrees for 45 minutes uncovered.

STUFFED PEPPER CASSEROLE

Steps:

• Simmer the garlic with a small amount (2 t) of oil and proceed to brown the ground turkey in a large skillet (you'll be adding other ingredients to it). Add taco seasoning or spices while the meat is still raw.
• Cook rice by adding 2 cups water. It's OK if it's a bit harder than normal because it will cook more in the casserole.
• Prepare 9 x 13 casserole dish by spraying and lining bottom of the pan with pieces of bell pepper. I cut the peppers so that they lie mostly flat, inside facing up.
• Once the meat has browned, add the WHOLE can of black beans, but drain the tomatoes. ***If you do not have prepared black beans, use plain cooked beans and add 1/3 cup water to the mixture to keep it from drying out.
• Mix a couple scoops of rice to the mixture, then pour remaining rice in the casserole dish, on top of the peppers.
• Pour the skillet mixture over the rice.
• Cover with foil and bake at 375 for about 30 minutes. I like to add 1/4 cup water half way through baking to make sure the peppers steam without getting too mushy.
• To serve, sprinkle with your favorite cheese, salsa, fresh tomatoes, onions, lettuce, jalapenos -- .

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.