Deconstructed Stuffed Pepper Casserole Recipes

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Heat the olive oil in a large skillet over medium-high heat. Add the ground pork and ground beef; brown and crumble the meat. Cook for 5 minutes, or until the meat is no longer pink.
• Add the onion and bell pepper to the skillet. Stir in the smoked paprika, garlic powder, red pepper flakes, dill and season with salt and pepper to taste. Cook for 5 minutes, or until the vegetables begin to soften.
• Add the rice to the skillet, then stir in the chicken broth and the diced tomatoes, including the juice. With the heat on medium, continue to cook for 10 to 15 minutes, or until the rice cooks through and absorbs all the liquid.
• Sprinkle with the cheddar cheese and garnish with parsley. Within a couple minutes the cheese should melt on top. Serve immediately with a dollop of sour cream.

DECONSTRUCTED STUFFED PEPPER CASSEROLE

Steps:

• Place cauliflower in the bowl of a food processor; pulse until it resembles rice grains. Don't process too much or it will get mushy. Transfer to a dry skillet and heat over low heat to cook out any moisture.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
• Add riced cauliflower, tomato sauce, and bell peppers to the meat; mix to combine. Transfer mixture to a casserole dish and sprinkle with Cheddar cheese.
• Bake in the preheated oven until golden brown, 45 minutes to 1 hour.

HOLLY CLEGG

Steps:

• 1 Preheat oven 375°F. Coat 13x9x2-inch baking dish with nonstick cooking spray. 2 In large nonstick skillet, cook meat, onion, peppers, and garlic 7-10 minutes or until meat is browned. Drain excess fat; season to taste. Stir in tomatoes, uncooked rice, Worcestershire sauce, basil, and oregano. 3 Remove from heat, add 2/3 cup cheese, stirring to combine. Transfer to prepared dish. 4 Spread with tomato sauce. Bake 20-25 minutes, uncovered, or until rice is cooked. Sprinkle with remaining cheese and return to oven 5 minutes or until cheese is melted.

UNSTUFFED BELL PEPPERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat a large skillet over medium-high heat. Break ground beef into pieces and add to skillet; cook and stir until about half of the beef is browned, 3 to 5 minutes. Stir red bell pepper, orange bell pepper, and green bell pepper into the beef; continue to cook and stir until the beef is entirely browned, about 5 minutes more. Drain and discard grease.
• Mix tomato sauce and brown sugar together in a bowl; pour over the beef mixture. Stir rice into the beef mixture and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
• Bake in preheated oven until the cheese is bubbling, about 30 minutes. Cool dish 5 minutes before serving.

UNDONE STUFFED PEPPER CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and garlic in large skillet; drain. Return meat mixture to skillet; stir in rice, pasta sauce and 3/4 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

UN-STUFFED BELL PEPPER CASSEROLE ( CROCK POT )

Steps:

• Brown sausage then place in slow cooker.
• Add remaining ingredients, except for the cheese.
• Cook, covered, 3 hours on high, or 6 hours on low.
• Sprinkle cheddar cheese and cook another 5 minutes, or until the cheese has melted.

STUFFED PEPPER CASSEROLE

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.

UNSTUFFED PEPPERS

Steps:

• Preheat oven to 350°. Cook rice according to package directions. , Meanwhile, in a large cast-iron or other ovenproof skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese. , Toss bread crumbs and oil; sprinkle over the top. Bake until heated through and topping is golden brown, 8-10 minutes.

DECONSTRUCTED STUFFED CABBAGE CASSEROLE RECIPE - (4.6/5)

Steps:

• Preheat oven to 350F/180C. Spray a large glass or crockery casserole dish with non-stick spray. (I used a dish that was 12" x 10".) Heat 1-2 tsp. olive oil in a large frying pan; add ground beef and cook until it's done and nicely browned, breaking apart as it cooks. (I like to use a potato masher to break the meat apart once it's partly done.) Remove ground beef to a bowl. In the same pan, add a little more olive oil if needed, then add chopped onion and cook over medium heat until the onion is translucent and starting to brown, about 5 minutes. Add the minced garlic, dried thyme, and paprika and cook about 2 minutes more. Then add the diced tomatoes with juice, tomato sauce, and ground beef. Rinse each of the cans out with a little water (about 1/4 cup total) and add to the pan. Let mixture simmer until it's hot and slightly thickened, about 15-20 minutes. While the meat mixture simmers, cut cabbage in half, cut out the core, and remove any wilted outer leaves, and then chop the cabbage coarsely into pieces. (They don't have to be all the same size. I chopped it into pieces that varied from 1/2 inch to 1 1/2 inches.) Heat about 2 tsp. olive oil in a large frying pan or dutch oven with high sides, add the cabbage and cook over medium-high heat until the cabbage is wilted and about half cooked, turning it over several times so it all wilts and cooks. Season cabbage with salt and fresh-ground black pepper. When the meat and tomato sauce mixture has cooked 15-20 minutes and thickened a bit, stir in the 2 cups of cooked rice and gently combine. Spray a large glass or crockery casserole dish with non-stick spray and the layer half the cabbage, half the meat mixture, other half of cabbage, and other half of meat mixture. Cover tightly with foil and bake 40 minutes, or until the mixture is just starting to bubble on the edges. Remove foil and sprinkle on cheese (if using.) Bake uncovered an additional 20 minutes, or until the cheese is melted and starting to slightly brown. Serve hot. This freezes well, and I'm looking forward to enjoying it several more times when I eat the portions I have in the freezer. To reheat, I would recommend thawing overnight in the refrigerator and then either microwaving it until hot or heating in the oven in a glass dish covered with foil.