Mexican Stuffed Bell Pepper Casserole

"This is an adaptation of a Stuffed Pepper recipe given to me by my sister-in-law."
 
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Ready In:
55mins
Ingredients:
10
Serves:
6
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ingredients

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directions

  • Core green peppers.
  • Immerse in boiling water for 3 minutes.
  • Chop into bite size pieces.
  • Fry ground beef and onion.
  • Drain.
  • Stir in all ingredients except peppers and cheese.
  • Return to boiling.
  • Simmer 15 minutes.
  • Add cooked pepper pieces and cheese.
  • Place in a casserole dish sprayed with Pam.
  • Cover and bake at 375 degreees for 20 minutes.

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Reviews

  1. This was great, and so much easier to make than stuffed peppers. I added more meat and cheese,minced garlic, and used diced tomatoes with chilies.
     
  2. This was great and so much faster then stuffed peppers. I used salsa in place of can tomatoes and onions. and top with sour cream before serving. My family loved it
     
  3. My FIL who is used to very PLAIN food loved this!! WE like some spice, so I tried to accomadate us all! I used ground pork sausage, 2 green and 1 red pepper, and just a couple of shakes of chili powder. It was not too spicy for him but still had enough flavor for us!! THANKS!!
     
  4. Great recipe. I used 4 green bell peppers fresh from the garden, a pound of ground beef and added real cooked rice and then about a cup of chicken broth because it was getting a little dry and then topped it with the grated cheese before I put it in the oven. Super flavors for all those end of season peppers.
     
  5. This is a great change-of-pace variation for stuffed peppers. Everyone loved this casserole and asked that I make them again. I used Cubanelle (sp?) peppers because I wanted to used them up. But I am sure the green bell peppers would be equally good. Thank you so much for sharing this.
     
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Tweaks

  1. This was great and so much faster then stuffed peppers. I used salsa in place of can tomatoes and onions. and top with sour cream before serving. My family loved it
     

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