Unstuffedgreenpeppercasserole Recipes

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.

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.

Steps:

• NOTE:.
• You can use any combo of the following to suit your tastes = sauce, paste and diced(undrained) tomatoes,.
• Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.
• Cook peppers in simmering water to cover for 5 minutes.
• Brown ground beef and onions; pour off excess grease.
• Add seasonings, rice, and corn(if used) and tomato sauce.
• Heat until hot and bubbly.
• Lay the pepper pieces across the bottom of the casserole dish and pile filling on top.
• Place cut off tops on top of filling.
• Add strips of raw bacon on top of that and pour tomato(combo) sauce over.
• Bake stuffed peppers at 350° for 30 minutes.

Steps:

• In a Dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place cauliflower in a food processor and pulse into grounds the size of rice grains. Transfer to a large casserole dish.
• Combine beef, onion, and garlic in a skillet over medium heat; cook and stir until meat is browned and onion is tender, about 5 minutes. Add green bell peppers and Italian seasoning; continue cooking until slightly tender, about 2 minutes.
• Drain excess moisture from the beef mixture. Add tomatoes and beef broth. Simmer until flavors combine, about 5 minutes. Add mixture to the cauliflower in the casserole dish; mix to combine. Shake coconut aminos over the casserole; top evenly with Cheddar cheese.
• Bake in the preheated oven until sauce is bubbly, about 35 minutes.

Steps:

• Preheat oven to 375 degrees.
• Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
• Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
• Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
• Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
• Store any leftovers in the refrigerator.