stuffed pepper casserole
(1 rating)
My mom gave me a recipe for stuffed cabbage casserole, and I decided to try it with peppers that were too small for stuffing.
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(1 rating)
yield
4 -6
prep time
30 Min
cook time
1 Hr 30 Min
Ingredients For stuffed pepper casserole
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5-7 lgbell peppers (red, green, yellow or orange, your choice) cut into strips
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1- 11/2 lbground beef or ground turkey
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1 pkgdry onion soup mix
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1/2-3/4 craw rice (not minute rice, just white rice)
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1 can(family sized) cream of tomato soup
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1 can(soup can) of water
How To Make stuffed pepper casserole
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1Bring a 2 quart saucepan of water to a boil, and then add the pepper strips to the boiling water. Allow to boil for 3 minutes, and then drain. This keeps the peppers from tasting bitter when cooked.
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2Put drained pepper strips into the bottom of a 9x13 baking dish, or a small roaster or 2 quart casserole dish; whatever you have on hand. I used a small roaster pan because that was the only thing I had available with a cover.
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3Once this is done, brown your meat in the same pan you boiled the peppers in, and drain the fat out.
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4Return to the pan and add 1 package dry onion soup mix and your raw rice. Mix together and pour into your baking dish on top of the pepper strips. -
5Add 1 can of tomato soup and spread to cover meat and peppers. Add one soup can of water on top of everything and put a cover or foil on top.
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6Bake in a 350 degree oven for 1 ½ hours or until rice is tender. Serves 4-6.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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