Brenda?s Recipe
Sweet and hot peppers were brought back by Christopher Columbus to his homeland, where they quickly found their way to the Spanish cuisine. The best-known…
Sweet and hot peppers were brought back by Christopher Columbus to his homeland, where they quickly found their way to the Spanish cuisine. The best-known sweet pepper is the bell pepper and can vary in color and flavor.
The red bell peppers are simply vine-ripened green bell peppers. They are sweeter because they have ripened longer.
Green bell peppers are available all year long and are excellent for filling with a variety of fillings.
There are now recipes for soup and casseroles that have the great flavor of a stuffed pepper. This recipe is a great one for doing just that and will be a great addition to family picnics this summer. Please email me anytime, as I love hearing from you at brencook4u@gmail.com.
CHEESY STUFFED PEPPER CASSEROLE
Ingredients:
2 cups cooked rice
1 lb. ground beef (I brown ground beef in 350 degrees oven on parchment paper.)
1 Tbs. olive oil
2 large green peppers, diced
1/2 cup diced onion
1 garlic clove, pressed
1 can (29 oz.) diced tomatoes, drained
3 cans (14 oz.) tomato sauce
2 cans (14 oz.) summer crisp corn, drained
1/2 tsp. garlic powder
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper
2 cups shredder cheddar cheese
INSTRUCTIONS:
1. Brown ground beef in a large pan, drain fat, remove from pan and set aside.
2. Heat oil in medium pan on medium heat and add green peppers and onion. Saut for 5-10 minutes until softened, stirring occasionally.
3. Add drained ground beef and remaining ingredients to this mixture and bring to a boil. Reduce heat and simmer for 5 minutes.
4. Pour into a 9-by-13-inch baking dish. Top with shredded cheese.
5. Bake at 350 degrees for 12 to 15 minutes or until cheese is melted.
6. Remove from oven and let rest a few minutes before serving. Enjoy.
