Deconstructed Stuffed Pepper Dip Recipes

STUFFED PEPPER DIP

Steps:

• In a large skillet, over medium heat, cook the ground beef with the onions and olive oil until the ground beef is no longer pink - about 15 minutes.
• Add the garlic, and the green and red bell peppers. Stir into the beef and onions and cook for 5 minutes.
• Add the fire roasted tomatoes, diced green chilies, chili powder, cumin, salt, and ground black pepper. Stir to combine.
• Turn off the heat and allow the mixture to cool for 20 minutes. While you are waiting, preheat your oven to 350 degrees.
• Once the mixture has cooled, ,stir in three cups of the shredded cheese.
• Transfer the mixture to a casserole dish and top with the remaining one cup of cheese.
• Bake for 30 minutes. Serve with corn chips.

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.

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.