Stuffed 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.

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.

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.

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.

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.

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.