06 February 2014

Recipe: Un-stuffed Bell Pepper Casserole

I really like stuffed bell peppers. I hadn't made them for a while, but at my mother-in-law's in October they had a bumper crop of peppers that needed to be used so we made some. YUM. I've made them a couple-three times at home since, and while not a hard recipe it does dirty a lot of dishes.

I read a recipe in All You once for a bell pepper casserole to give the same taste without as much work. I made the recipe as is, and it seemed to take a lot of work (like cooking the rice separately). I have my favorite stuffed bell pepper recipe from my mom, and I decided to use the same ingredients (actually doubled though) to make a casserole with bell peppers mixed in instead of stuffed. Here's what I did:

Browned 1 package of ground turkey (1.25 lbs) with 1 diced onion and 3 diced bell peppers until meat was brown and the veggies were soft. Then I added one ~14 oz can of diced tomatoes, 2/3 cup rice, 1 cup water, 2 TB Worcestershire sauce, 1 tsp dried basil (original recipe says or oregano) and salt & pepper. Bring to a boil, then cut the heat to simmer for ~15 minutes. Then I stirred in 1/2 cup or so of shredded cheese and dumped the whole thing into a casserole dish sprayed with Pam (I used a small square one, probably 9x9). I baked it for ~15 minutes in a 375 degree oven. Then sprinkled on more cheese, because come on, let it melt for about a minute then dished it up.

Scrumptious, and enough for leftovers for lunch the next day. It still dirties two dishes (the skillet and the casserole), but no separate pot for boiling the peppers for stuffing or making the rice like in the All You recipe. I was just pleased as punch with it, and I wanted to get it down somewhere in case I forget. (Although I did forget to take a picture of it!)

No comments: