Stuffed Green Pepper Casserole Recipes

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.

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. Preheat oven to 350 degrees and line a 9 x 13" glass or metal baking dish with aluminum foil. Set aside.
• 2. In a large skillet or stockpot, brown ground beef. drain if needed depending on the type of meat you are using.
• 3. Add garlic pepper seasoning, onions and green peppers to meat and saute until veggies are just tender.
• 4. While meat, peppers and onions are cooking, prepare the 2 1/2 cups rice. I used Microwave and it took about 5 minutes to cook and set for 4 minutes.
• 5. When rice is done, add canned ingredients to meat mixture and slowly mix in rice to thoroughly combine ingredients.
• 6. Pour mixture into the baking dish and flatten to even. Put in oven on next to bottom rack position and bake for 30 minutes.
• 7. After 30 minutes, remove from oven and top with cheese. Return to oven and cook for an additional 5 to 10 minutes until cheese is fully melted, a little longer if you wish to have crustier cheese.
• 8. Remove from oven. Let sit for about 5 minutes and serve. My family loved it!

Steps:

• Preheat oven to 350. Line a rimmed baking sheet with foil. (I skipped this step and found I didn't need to worry about anything spilling anywhere by using a larger pan).
• In a large skillet over medium heat, cook sausage, stirring to break up chunks, until browned, 4 or 5 minutes. Put in bowl and wipe out skillet.
• Warm oil in skillet over medium heat. Add bell peppers and onion and cook, stirring, until peppers are just tender.
• Stir in sausage, tomatoes, tomato sauce, corn, garlic powder, salt, and pepper.
• Turn heat to high and bring to a boil, stirring occasionally.
• Reduce heat to medium-low and simmer 10 minutes, stirring once. Add rice.
• Pour mixture into a 9x13inch baking dish and place on baking sheet. (I found by putting the entire mixture into an 11x14" pan there was enough room, and I didn't need to dirty another dish or waste foil).
• Bake until bubbly, about 30 minutes.
• Remove from oven and sprinkle with cheddar.
• Return to oven and bake until cheese melts, about 3 to 5 minutes longer.
• Let stand 5 minutes before serving.