Pams Microwave Stuffed Pepper Casserole Food

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Prepare rice in microwave according to instructions. Cut off tops of pepper; remove seeds and white membranes. Discard stems; dice tops fine. Crumble ground beef into a microwave safe colander set in a shallow 1 1/2 quart casserole dish. Add the diced pepper tops, onion, and carrot to colander. Cover loosely with waxed paper, microwave on high 4 to 6 minutes, stirring once, until meat is no longer pink and vegetables are tender. Drain any liquid left in the colander, then put meat mixture in a bowl. Stir in rice, 3/4 cup cheese, tomato sauce, and the salt and pepper. Spoon that rice mix into the peppers in the casserole. Cover loosely with waxed paper. Microwave on high for 11 to 14 minutes, rotating dish three times, until peppers are crisp, tender, and hot. Spoon remaining tomato sauce on top of the peppers, then sprinkle with remaining cheese. Cover and let stand for 6 to 8 minutes until sauce is hot, cheese is melted, and pepper is almost tender.

MICROWAVE STUFFED BELL PEPPERS

Steps:

• Cut the top off of the peppers, (the part with the stem). Remove the seeds and the membranes, and rinse them.
• Place the peppers, cut sides up in a ungreased glass pie plate.
• Cover the pepper with plastic wrap and microwave on high for 3-3 1/2 minutes.
• Mix together the cooked rice, uncooked ground beef, onion, salt, garlic salt, and tomato sauce.
• Divide the mixture equally into the peppers.
• Cover with the plastic wrap and microwave 12-13 minutes.
• Sprinkle each one with cheese and serve.

MICROWAVE STUFFED GREEN BELL PEPPERS

Steps:

• Wash the peppers. Remove tops, seeds, and any membranes. Set upside down to drain.
• Fry the hamburger, onion, garlic, and celery. Drain well. Stir in remaining ingredients reserving 1/4 cup of the tomato sauce.
• Fill the peppers mounding the filling on top. Place peppers in a casserole dish. Cover and microwave 12 minutes. Spread 1 tablespoons tomato sauce on each pepper and heat uncovered until tomato sauce is hot, about a minute.

STUFFED BELL PEPPERS CASSEROLE

Steps:

• Brown meat and onion in skillet; drain.
• Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
• Spray a 9x13 baking dish with cooking spray and line with peppers.
• Pour meat mixture over peppers.
• Cover with foil and bake at 350° for 45 minutes.
• Uncover and bake an additional 15 minutes.

UNSTUFFED GREEN PEPPER CASSEROLE

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.

MEXICAN STUFFED BELL PEPPER CASSEROLE

Steps:

• Core green peppers.
• Immerse in boiling water for 3 minutes.
• Chop into bite size pieces.
• Fry ground beef and onion.
• Drain.
• Stir in all ingredients except peppers and cheese.
• Return to boiling.
• Simmer 15 minutes.
• Add cooked pepper pieces and cheese.
• Place in a casserole dish sprayed with Pam.
• Cover and bake at 375 degreees for 20 minutes.

STUFFED BELL PEPPERS CASSEROLE

Steps:

• Cut tops off peppers and clean inside.
• Cook peppers in water to cover for 20 minutes.
• Brown ground beef and onions.
• Add seasonings, rice, corn, and tomato sauce.
• Heat until bubbly.
• Spoon filling into peppers; place in casserole dish.
• Place extra filling, if any, around peppers.
• Bake at 350 degrees for 20-25 minutes.

UN-STUFFED PEPPER CASSEROLE (LOW CARB)

Steps:

• Cut peppers into 2 inch chunks.
• Place peppers skin side up in a single layer in a shallow microwave safe dish with about an inch of water and microwave for 8 minutes on high or until tender.
• In a saute pan, add oil, onion and garlic and cooked until softened.
• Add fresh or frozen riced cauliflower and cook for 2 minutes.
• Add stock and cook until evaporated. Transfer cauliflower mixture to a bowl.
• Brown ground beef and sausage.
• Add tomato paste, canned diced tomatoes, Worcestershire sauce, Italian seasoning and red pepper flakes.
• Stir in reserved cauliflower mixture and cook until sauce has thickened.
• Lay pepper pieces skin side down in a single layer at the bottom of a baking dish and top with "stuffing" mixture.
• Sprinkle Mozarella cheese evenly over the top.
• Bake at 350°F for 15-20 minutes. Broil cheese on top at end if desired.

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 -- .