STUFFED PEPPER CASSEROLE
Easy Stuffed Pepper Casserole takes classic stuffed pepper ingredients like rice, ground meat, tomato and cheese and turns them into a healthy one pot meal!
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h5m
Number Of Ingredients 19
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.
Nutrition Facts : ServingSize 1 (of 6); about 1 1/2 cups, Calories 263 kcal, Carbohydrate 21 g, Protein 27 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 60 mg, Fiber 5 g, Sugar 6 g
CHEESY RIGATONI PEPPER BAKE
Provided by Ree Drummond : Food Network
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to the package instructions; drain and set aside to cool.
- Heat the olive oil in a skillet over medium heat. Add the garlic and onion and cook until the onions are golden, 3 to 4 minutes. Stir in the tomatoes and tomato paste until everything is mixed together. Add salt and pepper to taste. Bring to a simmer and cook for 10 to 15 minutes.
- Preheat the oven to 350 degrees F.
- Spread a thin layer of sauce in a 9-by-13-inch baking dish. Layer in half of the cooked noodles, half of the cubed mozzarella, 3 tablespoons Parmesan and half of the sweet peppers. Top with half of the remaining sauce. Repeat the process with the remaining noodles and mozzarella, 3 tablespoons Parmesan and the remaining peppers and sauce. Top with the remaining 3 tablespoons Parmesan. (If making ahead, cover and refrigerate.)
- Cover and bake until the sauce is bubbling and the peppers are cooked through, about 40 minutes. Let sit 10 minutes before serving. Serve with Peppy Salad.
- Add the lettuce, pepperoncini, tomatoes, onion and mini pepper to a bowl. Drizzle over the olive oil and lemon, then sprinkle over some salt and pepper and toss.
BOB'S SWEET PEPPER SKILLET
If you're looking for a tasty dish to go with just about anything, this is it. This easy pepper medley is a snap to sautee on the stove top.
Provided by Plain ole Bob
Categories Main Dish Recipes Stir-Fry
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a large skillet over medium heat; add green bell peppers, yellow bell pepper, red bell pepper, red onion, garlic, salt, and pepper. Cook and stir the pepper mixture until the onion is translucent and the peppers are cooked through, 7 to 10 minutes.
Nutrition Facts : Calories 90.7 calories, Carbohydrate 10.9 g, Fat 5.1 g, Fiber 2.9 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 151.2 mg, Sugar 5.3 g
STUFFED PEPPER CASSEROLE
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by By Corey Valley
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 13
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.
Nutrition Facts : Calories 390, Carbohydrate 36 g, Cholesterol 75 mg, Fiber 3 g, Protein 25 g, SaturatedFat 8 g, ServingSize 1 1/3 Cups, Sodium 1490 mg, Sugar 5 g, TransFat 0 g
SWEET PEPPER RICE
This tasty, colorful side dish is a lovely complement to many entrees. The peppers and rice make a nice texture, with a sprinkling of parsley for a gourmet touch. -Betty Nickeles, Tampa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a small skillet or saucepan, saute the rice and garlic in butter until rice is browned. Add broth; bring to a boil. Reduce heat; add the peppers, oregano, salt and pepper. Cover and simmer for 15 minutes or until rice is tender. Fluff with a fork. Sprinkle with parsley.
Nutrition Facts : Calories 240 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 674mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 2g fiber), Protein 5g protein.
GREEN PEPPER CASSEROLE
I always prepare this family favorite when peppers and onions are in season.-Ellen Lloyd, Greenfield, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven, cook beef and onions over medium heat until meat is no longer pink; drain. Add soup and paprika. Cover and simmer for 1 hour. , Stir in the green peppers, peas, mushrooms, pimientos, salt and pepper. Cover and simmer for 15 minutes or until peppers are tender. , Meanwhile, cook macaroni according to package directions; drain. Place in a large serving bowl; top with meat mixture. Sprinkle with Parmesan cheese.
Nutrition Facts : Calories 281 calories, Fat 9g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 300mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 3g fiber), Protein 21g protein.
BROCCOLI AND SWEET PEPPERS
Colourful, tastes as good as it looks! I sometimes add mushrooms or a light sprinkle of favourite cheese. from Smart Cooking by Anne Lindsay
Provided by Derf2440
Categories Vegetable
Time 11m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Peel tough broccoli stems.
- Cut stem and florets into bite size pieces.
- Blanch in large pot of boiling water for 2 to 3 minutes or until bright green and tender crisp, drain, cool under cold running water and dry on paper towels.
- Seed peppers and cut into thin strips.
- In a large frypan or wok, heat oil over medium heat.
- Add onion and ginger, stir fry for 1 minute.
- Add peppers and stir fry for 2 or 3 minutes, adding chicken stock when necessary to prevent sticking or scorching.
- Add broccoli, stir fry until heated through, sprinkle with soy sauce.
- Serve immediately.
MEATY STUFFED PEPPER CASSEROLE
My husband loves this casserole; he has nicknamed it 'meat mountain.' Much easier to make than the usual stuffed pepper.
Provided by rebeccahayden87
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Bell Pepper Recipes
Time 1h15m
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 511.9 calories, Carbohydrate 30.1 g, Cholesterol 94 mg, Fat 31 g, Fiber 3.5 g, Protein 28.3 g, SaturatedFat 14.4 g, Sodium 1467.4 mg, Sugar 13.2 g
SWEET PEPPER SLAW
A tasty cabbage, onion, and red, yellow and green pepper slaw from a magazine clipping. Make-ahead; cover and refrigerate for up to 24 hours. Keeps well in the refrigerator. Great for picnics and pot lucks. Use a mandolin to thinly slice vegetables or use the fine slice blade of a food processor. I usually add a couple teaspoons of sugar to the dressing mixture but that is just personal preference.
Provided by foodtvfan
Categories Onions
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large bowl, combine shredded cabbage, red onion, and red, yellow and green peppers.
- Add vinegar, oil, salt and pepper.
- Toss to coat.
- Refrigerate until ready to serve.
SWEET PEPPER CASSEROLE
Steps:
- Cut up peppers and cover bottom of 9x13 pan with this. Brown and drain ground beef and set aside.
- Put stewed tomatoes in food processor. Cut up onion in chunks and chop with tomatoes in processor. Mix tomatoes (with onion), cooked ground beef, Worcestershire sauce, dry rice, salt, and pepper together. Cover with plastic wrap, leaving a corner open for vent.
- Place in microwave and cook on high for 10 min. Stir in a cup of water, and put back in for another 10 min. Repeat adding a little of water at a time until rice is done. You want the rice done, but you don't want it soupy. Put in pan on top of peppers.
- Bake at 325 degrees F for 45 min. Take out and put slices or shredded cheese on top. Place back in oven for another 15 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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