Inside Out Turkey Stuffed Bell Pepper Casserole Recipes

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INSIDE OUT STUFFED PEPPER CASSEROLE



Inside out Stuffed Pepper Casserole image

This is from a local vegetable stand (Agle's) south of Buffalo NY Didnt see any like it on here. easy and makes a good amount

Provided by davis74

Categories     One Dish Meal

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 cups chicken broth
1 cup rice (not instant)
1 lb ground beef (I used meatloaf mix)
1 medium onion, chopped
2 medium bell peppers, seeded and chopped
1 1/2 cups spaghetti or 1 1/2 cups tomato sauce
1 cup shredded cheddar cheese

Steps:

  • Boil broth and pour over rice in greased 9 x 13 " pan.
  • Brown meat with pepper and onion. Drain well.
  • Add sauce and pour over rice.
  • Sprinkle with cheese.
  • Bake at 350 degrees for 45 minutes uncovered.

INSIDE OUT TURKEY STUFFED BELL PEPPER CASSEROLE



Inside out Turkey Stuffed Bell Pepper Casserole image

Make and share this Inside out Turkey Stuffed Bell Pepper Casserole recipe from Food.com.

Provided by PollyB

Categories     Long Grain Rice

Time 1h33m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground turkey
1/2 cup chopped onion
16 ounces stewed tomatoes, with juice, cut up
1 large green pepper, chopped
1/2 cup long-grain rice, uncooked
1/2 cup water
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup low-fat cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees.
  • Brown the ground turkey and then place in a 2-quart casserole dish.
  • Combine the other ingredients, except for the cheese, and place on top of the ground turkey.
  • Cover and bake for 1 hour or until the rice is tender.
  • Uncover, sprinkle with cheese and bake another 5 minutes or until the cheese is melted.

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

TURKEY-STUFFED BELL PEPPERS



Turkey-Stuffed Bell Peppers image

These well-seasoned ground-turkey-stuffed peppers are so tasty, you won't even miss having real cheddar cheese. Round out the meal with a salad or a side of rice. -Judy Hand-Truitt, Birmingham, Alabama

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 5 servings.

Number Of Ingredients 13

5 medium green, red or yellow peppers
2 teaspoons olive oil
1-1/4 pounds extra-lean ground turkey (99% lean)
1 large onion, chopped
1 garlic clove, minced
2 teaspoons ground cumin
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 medium tomatoes, finely chopped
1-3/4 cups shredded cheddar-flavored lactose-free or other cheese
1-1/2 cups soft bread crumbs
1/4 teaspoon paprika

Steps:

  • Preheat oven to 325°. Cut peppers lengthwise in half; remove seeds. Place in a 15x10x1-in. pan coated with cooking spray., In a large skillet, heat oil over medium-high heat. Cook and crumble turkey with onion, garlic and seasonings over medium-high heat until meat is no longer pink, 6-8 minutes. Cool slightly. Stir in tomatoes, cheese and bread crumbs., Fill with turkey mixture. Sprinkle with paprika. Bake, uncovered, until filling is heated through and peppers are tender, 20-25 minutes.

Nutrition Facts : Calories 323 calories, Fat 10g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 771mg sodium, Carbohydrate 20g carbohydrate (6g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

INSIDE-OUT STUFFED PEPPERS



Inside-out Stuffed Peppers image

Our daughters Kimberly and Kristina don't like the way the meat and rice mixture is usually stuffed inside big green peppers. So Kristina added a chopped pepper to the other ingredients in a casserole.-Darlene Brenden, Salem, Oregon

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 10

1 pound ground beef
1/2 cup chopped onion
1 can (14-1/2 ounces) stewed tomatoes, cut up
1 large green pepper, chopped
1/2 cup uncooked long grain rice
1/2 cup water
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese

Steps:

  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add the next 8 ingredients. , Cover and bake at 350° until the rice is tender, about 1 hour. Uncover and sprinkle with cheese; cook until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 276 calories, Fat 12g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 19g protein.

UNDONE STUFFED PEPPER CASSEROLE



Undone Stuffed Pepper Casserole image

Layer the ingredients of this Undone Stuffed Pepper Casserole to save time & deliver big flavor. Enjoy this stuffed pepper casserole as a weeknight entrée!

Provided by My Food and Family

Categories     Home

Time 40m

Yield 7 servings, 1 cup each

Number Of Ingredients 6

1 lb. lean ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

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.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 50 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 19 g

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

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