"The wise woman builds her house, But the foolish tears it down with her own hands". Prov.14:1 (NASB)

Monday, October 12

Unstuffed Bell Pepper Casserole

If you like stuffed bell peppers you are sure to love this. Just take your favorite stuffed bell peppers recipe and turn it into a one dish casserole. Here is mine:

IMG_20141104_182151Unstuffed Bell Pepper Casserole

Ingredients:
1 lb. ground beef, turkey, or ground sausage
3 bell peppers, chopped (I used 1 green, 1 orange, and 1 yellow for a pretty Fall look)
1 medium onion, chopped
1-2 garlic cloves, minced (or 1/2 garlic powder)
1/2 cup instant rice or 2 cups cold cooked rice
1/2 cup water (if using instant rice. omit if using cooked rice)
14.5 oz. can stewed tomatoes
1/2 bottle of Heinz chili sauce (here's a good homemade recipe) or use 8 oz. can tomato sauce and  2 Tbsp. Ketchup
1 tsp. Italian Seasoning
1/2 tsp. Sea Salt
1/4 tsp. black pepper
1 tsp. Worcestershire sauce
8 oz. pkg. shredded cheddar cheese (Italian blend or Colby/Monterey Jack would work instead)

Directions:
Preheat oven to 350 degrees. In a pot full of boiling water put in the chopped bell peppers. Let them blanch for 5 minutes then remove them from the water to a strainer. Run cold water over them to stop the cooking. In a skillet brown your meat with the chopped onion until no longer pink. Drain. In a 2qt. casserole dish sprayed with cooking spray. Put in your meat, onions, and bell peppers. If you are using instant rice now is the time to stir that in with the water. If you are using cold cooked rice just put that in. Add in the rest of the seasonings and 1/2 of the cheese and stir. Cover with foil and cook for 30-40 minutes. Uncover, stir, then sprinkle the rest of the cheese on top. Pop back in the oven for 10 minutes or until the cheese is melted. Let sit for 5 minutes before serving.

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