Cheesy Stuffed Pepper Casserole Recipes

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STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

Stuffed Pepper Casserole with diced peppers and onions, ground beef, corn, rice, and topped with cheese.

Provided by Kelly Miller

Categories     Dinner

Time 40m

Number Of Ingredients 12

1 lb ground beef
1 tbsp olive oil
2 green peppers (seeded and diced)
1/2 cup onion (diced)
29 oz can diced tomatoes (drained)
3 14 oz cans tomato sauce
2 14 oz cans corn (drained)
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
2 cups white rice (cooked)
2 cup shredded cheddar cheese

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 9×13 baking dish. Top with shredded cheese.
  • Bake at 350 for 12-15 minutes or until cheese is melted.

Nutrition Facts : Calories 313 kcal, Carbohydrate 29 g, Protein 14 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 46 mg, Sodium 249 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

This cheesy stuffed pepper casserole is a family favorite for sure! Like deconstructed stuffed bell peppers it's an easy casserole topped with lots of cheese you can throw together and even my kids love it! Packed with the classic flavors you remember it is easier to make and great the next day too.

Provided by The Typical Mom

Categories     Entree     Main Course

Time 50m

Number Of Ingredients 16

1 1/2 green peppers, diced
1 lb ground beef
1/2 onion (diced)
3 tbsp olive oil
1 tbsp garlic, minced
1 can diced tomatoes
2 c spaghetti sauce ((or more at end if you prefer more sauce))
1/2 tsp garlic powder
1/2 tsp salt
1/2 tbsp seasoned salt, Lawry's
1 tsp pepper
1 tsp chili powder (optional)
2 c cooked rice
2 c mozzarella cheese, shredded
1 c mushrooms, cut into fourths (optional)
1 tsp garlic salt

Steps:

  • Put olive oil in a pot on medium heat.
  • Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.
  • Add all other ingredients except the rice and cheese.
  • Simmer everything for about 5 minutes until it reaches a slow boil.
  • Turn heat off and stir in 1 cup of your cheese and your cooked rice.
  • Spray a 9x12" dish with non stick spray and spoon mixture in.
  • Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!

Nutrition Facts : ServingSize 5 oz, Calories 380 kcal, Carbohydrate 24 g, Protein 19 g, Fat 23 g, SaturatedFat 8 g, Cholesterol 62 mg, Sodium 1697 mg, Fiber 3 g, Sugar 9 g

CHEESY STUFFED PEPPER CASSEROLE RECIPE - (4.5/5)



Cheesy Stuffed Pepper Casserole Recipe - (4.5/5) image

Provided by á-30663

Number Of Ingredients 12

2 cups cooked rice
1 pound ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen diced onion
1 (29 ounce) can diced tomatoes, drained
3 (14 ounce) cans tomato sauce
2 (14 ounce) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

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.

CHEESY STUFFED PEPPERS



Cheesy Stuffed Peppers image

This is my favorite summertime supper because I can use peppers and tomatoes fresh from my garden.-Betty DeRoad, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

6 medium green peppers
1-1/2 pounds ground beef
1 medium onion, chopped
1/2 teaspoon salt
2 cups shredded cheddar cheese
2-1/2 cups chopped tomatoes (3 medium)
1-1/2 cups cooked rice

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.

Nutrition Facts : Calories 419 calories, Fat 21g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 509mg sodium, Carbohydrate 26g carbohydrate (7g sugars, Fiber 4g fiber), Protein 31g protein.

ONE PAN STUFFED PEPPER CASSEROLE RECIPE



One Pan Stuffed Pepper Casserole Recipe image

This One Pan Stuffed Pepper Casserole is the all around perfect meal for a busy night. It comes together so easy and quick.

Provided by Momma Cyd

Categories     Main Course

Time 45m

Number Of Ingredients 14

1 pound lean ground beef
1 onion (diced)
3 teaspoons minced garlic
1 green bell pepper (diced)
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
1 teaspoon Italian seasoning
1 (14.5 ounce) can diced tomatoes ((undrained))
2 cups beef broth
8 ounces tomato sauce
1 Tablespoon low sodium soy sauce
1 cup long grain white rice (uncooked)
1½ cups shredded cheddar cheese

Steps:

  • In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
  • Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
  • Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
  • Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
  • When rice is tender, sprinkle with shredded cheese.
  • Serve immediately from the pan.

Nutrition Facts : Calories 279 kcal, Carbohydrate 25 g, Protein 21 g, Fat 10 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 57 mg, Sodium 760 mg, Fiber 2 g, Sugar 4 g, UnsaturatedFat 4 g, ServingSize 1 serving

INSIDE OUT STUFFED PEPPER CASSEROLE



Inside Out Stuffed Pepper Casserole image

If you love stuffed peppers, you'll want to try this Stuffed Pepper Casserole Recipe! This one pot casserole is gluten free and sugar free and can be adapted to be diary free too!

Provided by Janelle

Time 1h

Number Of Ingredients 11

2 Tablespoons butter
3 Bell Peppers - any color, chopped into bite sized pieces.
1/2 onion, diced (about 1/2 cup)
1 pound ground beef
1/4 teaspoon Italian seasoning
1 can Ro*tel tomatoes
1/2 cup cooked rice (leftovers work well)
3 ounces tomato paste (approximately 1/3 cup)
1 teaspoon Worcestershire sauce
1/2 cups water
2 cups sharp cheddar cheese, shredded

Steps:

  • Preheat oven to 350*F
  • In a large skillet, combine the butter, bell peppers and onion. Sautee for 5 minutes.
  • Add ground beef and cook until beef is cooked through, onions are translucent and peppers are soft.
  • Add in Italian seasoning and mix well.
  • Add tomatoes, rice, tomato pate, Worcestershire sauce and water to beef mixture and mix well.
  • Add 1 cup of sharp cheddar cheese and mix well until cheese is melted.
  • If skillet is oven safe, spread remaining cheese on top. If skillet is not oven safe, then transfer mixture to a 9x13 casserole dish and top with cheese.
  • Bake for 15 minutes or until cheese is melted.
  • Serve immediately.

Nutrition Facts : Calories 441 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 32 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 17 grams saturated fat, ServingSize 1, Sodium 455 grams sodium, Sugar 2 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

MEATY STUFFED PEPPER CASSEROLE



Meaty Stuffed Pepper Casserole image

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

2 tablespoons butter
6 small green bell peppers, chopped
1 large onion, chopped
2 cloves garlic, chopped
1 pound ground Italian sausage
1 pound ground beef
salt and ground black pepper to taste
1 pinch dried oregano, or to taste
1 pinch garlic powder, or to taste
2 (14.5 ounce) cans diced tomatoes
1 cup cooked white rice
1 (6 ounce) can tomato paste
2 teaspoons Worcestershire sauce
2 (10.75 ounce) cans condensed tomato soup
¼ (10.75 ounce) can water
2 cups shredded Cheddar cheese

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

STUFFED PEPPER CASSEROLE



Stuffed Pepper Casserole image

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

1 lb ground beef (at least 90% lean)
2 cups diced bell peppers
1/2 cup diced yellow onion
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
3 cloves garlic, finely chopped
2 cups Progresso™ beef flavored broth (from 32-oz carton)
1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 tablespoon soy sauce
1 cup uncooked white basmati rice
1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)

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

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