Best 8 Cheesy Stuffed Pepper Casserole Recipes

STUFFED PEPPER CASSEROLE

Steps:

• Brown ground beef in a large stock pot, drain, remove from pan and set aside.
• Heat oil in stock pot on medium high heat and add green peppers and onion.
• Saute 5-10 minutes or until softened, stirring occasionally.
• To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
• Bring to a boil, then reduce heat and simmer 5 minutes.
• Stir in rice and ground beef.
• Pour into a 9×13 baking dish. Top with shredded cheese.
• Bake at 350 for 12-15 minutes or until cheese is melted.

STUFFED PEPPER CASSEROLE

Steps:

• Put olive oil in a pot on medium heat.
• Add ground beef and brown, add diced green peppers and onions and simmer until they soften a bit.
• Add all other ingredients except the rice and cheese.
• Simmer everything for about 5 minutes until it reaches a slow boil.
• Turn heat off and stir in 1 cup of your cheese and your cooked rice.
• Spray a 9x12" dish with non stick spray and spoon mixture in.
• Put in oven at 350 degrees for 30 minutes. Then top with last cup of cheese and put back in for 5 minutes. Serve!

CHEESY STUFFED PEPPER CASSEROLE RECIPE - (4.5/5)

Steps:

• Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.

CHEESY STUFFED PEPPERS

Steps:

• Cut tops off peppers and remove seeds. In a Dutch oven, cook peppers in boiling water 6-8 minutes or until crisp-tender., Meanwhile, brown beef, onion and salt in a skillet; drain. Cool slightly. Stir in the cheese, tomatoes and rice., Drain peppers and stuff with meat mixture. Place in a baking dish. Bake, uncovered, at 350° for 20 minutes or until heated through.

ONE PAN STUFFED PEPPER CASSEROLE RECIPE

Steps:

• In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
• Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
• Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
• Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
• When rice is tender, sprinkle with shredded cheese.
• Serve immediately from the pan.

INSIDE OUT STUFFED PEPPER CASSEROLE

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.

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.

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.