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Thursday, August 30, 2012

Stuffed Pepper Casserole

…it’s what’s for supper tonight!
  • 4 large green bell peppers
  • 1-1 1/2 lb  ground beef
  • 1/4 – 1/2 cup chopped onions
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (12-14 ounce) can whole kernel corn, drained
  • 1 1/2 cups cooked rice
  • 1/2  pound raw bacon
  • 8 oz. tomato sauce
  • 2-3 chopped tomatoes (or a can of tomatoes)
  • up to 2 cups shredded cheddar (optional)
Cut tops off peppers and set aside (for later use).  After removing seeds/membranes, cut each pepper into 8 pieces.  Cook peppers in boiling water for 3-5 minutes.  Remove and place in the bottom of a casserole dish.  (A 7x11 pan would be a good size.  This dish is EASY to add to if you want to use a 9 x 13)

Brown ground beef and onions.  Add salt, pepper, rice, corn, tomatoes and sauce.  At this point you can also add black beans if you like them…or pinto beans…and we really like it with jalapeno peppers sliced into the mix as well. Heat through.
Spread hot filling on top of peppers. 

Top with pepper tops, (only 4 pepper tops is never enough to cover the whole casserole, but it looks nice)  raw bacon slices and cheese (or cheese and then bacon…whichever you prefer.)

Bake stuffed peppers at 350° for 30 minutes, or til the bacon is done.

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