Mexican Unstuffed Pepper Casserole Recipes

MEXICAN UNSTUFFED PEPPER CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat with peppers and onions in large skillet; drain. Stir in rice, salsa and 1/2 cup cheese.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with remaining cheese.
• Bake 25 min. or until heated through.

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.

MEXICAN UNSTUFFED BELL PEPPERS

Steps:

• Preheat oven to 350°F.
• Saute onion & garlic in oil over medium heat until softened.
• Boil rice in salted water until just soft. Drain.
• Halve peppers & remove seeds. Place in 9x13" baking dish, insides up.
• In a large bowl, combine well the cooked ground beef (or defrosted soy crumbles), sauteed onions & garlic, cooked rice, rinsed & drained black beans, undrained can of diced tomatoes, oregano, salt, cumin, pepper & jalapenos, if using.
• Pour 'filling' mixture over peppers, top with cheese & bake until hot & bubbly, about 30 minutes.
• Enjoy!

MEATY STUFFED PEPPER CASSEROLE

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.

MEXICAN STUFFED BELL PEPPER CASSEROLE

Steps:

• Core green peppers.
• Immerse in boiling water for 3 minutes.
• Chop into bite size pieces.
• Fry ground beef and onion.
• Drain.
• Stir in all ingredients except peppers and cheese.
• Return to boiling.
• Simmer 15 minutes.
• Add cooked pepper pieces and cheese.
• Place in a casserole dish sprayed with Pam.
• Cover and bake at 375 degreees for 20 minutes.

YVONNE'S UNSTUFFED POBLANO CASSEROLE

Steps:

• 1. Preheat the oven to Broil. Spray a 9 x 13-inch casserole dish with cooking spray.
• 2. Put the poblanos, skin sides up, on a foil-lined baking sheet and flatten them with your hand. Broil for 10 minutes, or until the poblanos are blackened. Put the poblanos in a plastic zip-top bag and seal. Let stand 10 minutes.
• 3. Decrease the oven temperature to 350°F.
• 4. In a large skillet set over medium-high heat, combine the beef and onion. Cook, breaking up any lumps with the back of a spoon, until the beef is browned through, about 10 minutes. Drain off the fat, and then sprinkle with the cumin, 1/2 teaspoon of the salt, and the pepper.
• 5. Put half of the poblanos in the prepared casserole dish. Sprinkle with the cheese and top with the meat mixture. Arrange remaining poblanos over the meat.
• 6. Mix the flour and the remaining 1/2 teaspoon of the salt in a bowl. In a separate bowl, combine the beaten eggs, milk, and Tabasco. Gradually add the egg mixture to the flour and stir until smooth. Pour over the casserole.
• 7. Bake for 45 to 50 minutes, or until a knife inserted just off-center comes out clean. Let cool for 5 to 10 minutes before serving.