Cheesy Stuffed Pepper Casserole Recipes

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 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

Steps:

• 1. Brown ground beef in a large stock pot, drain, remove from pan and set aside.
• 2. Heat oil in stock pot on medium high heat and add green peppers and onion.
• 3. Saute 5-10 minutes or until softened, stirring occasionally.
• 4. To stock pot, add tomatoes, tomato sauce, corn, garlic powder, salt and pepper.
• 5. Bring to a boil, then reduce heat and simmer 5 minutes.
• 6. Stir in rice and ground chuck.
• 7. Pour into a 9x13 baking dish.
• 8. Top with shredded cheese.
• 9. Bake at 350 degrees for 12-15 minutes or until cheese is melted.

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

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.

Steps:

• 1. Brown ground chuck in a large stock pot, drain, remove from pan and set aside.
• 2. Heat oil in stock pot on medium high heat and add green peppers and onion.
• 3. Saute 5-10 minutes or until softened, stirring occasionally.
• 4. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
• 5. Bring to a boil, then reduce heat and simmer 5 minutes.
• 6. Stir in rice and ground chuck.
• 7. Pour into a 9x13 baking dish.
• 8. Top with shredded cheese.
• 9. Bake at 350 degrees for 12-15 minutes or until cheese is melted.