Stuffed Pepper Casserole
My hubby loves stuffed peppers and when our peppers are ready from the garden, I pick a pepper and I make stuffed peppers fresh from the garden.
This year after our vegetables were done producing Rich cleaned up all the plants to get ready for a fall planting. The only plants he left were three pepper plants that had a few small peppers on them still. Everytime Lia checked the garden she would pick all the small peppers. They were perfect to cut into quarters and freeze for future meals.
This is blog I wrote about Lia learning to cut peppers. While she’s only using a plastic McD’s knife it’s still sharp enough to cut the peppers and it’s a great way to teach her about knives being sharp. She even separated the seeds from the seed pod so we can plant them next year. http://themarthareview.com/lia-learning-to-cut-peppers/
So now I have all these small pieces of frozen peppers and hubby wants stuffed peppers. I have two choices, buy peppers at the store or come up with a way to make stuffed peppers from the cut up pieces of peppers from our garden.
Okay brainstorm between my granddaughter Alexandra and me. We came up with the idea to make a stuffed pepper casserole!
I always keep individually frozen ground beef patties in the freezer so I took 2 of them and cooked them and a chopped onion until brown. I added 2 cups of spaghetti sauce and seasoning to taste. Next I added 4 cups of cooked rice and let it simmer.
I poured this mix into a baking dish and added the small pieces of pepper all around the top of the casserole baking it for about 30 minutes at 350 degrees.
Stuffed peppers are a meal in them self. I like fried peppers but I’m not a fan of stuffed peppers but I do love the stuffing. It reminds me of the spanish rice my grandmother use to make when I was younger.
This is just another quick, inexpensive but filling meal. These are my favorite type of meals!
I just picked a few peppers from my pandemic victory garden. I should give this recipe a try. We aren’t using them fast enough otherwise.
Sounds like a great idea Virginia. Do you freeze them for use over the winter?
I love making stuffed peppers .They are lovely to eat.
I like the stuffing mix Amrita, it reminds me of the spanish rice my grandmother use to make when I was a young girl.
Great recipe concept, Martha! I also don’t like stuffed peppers (but hubby does), so this might meet both our needs. I could put the peppers only on “his side” of the casserole! LOL
Sounds like a plan Lori! I love friend peppers but for some reason not a fan of stuffed peppers.
Yes I am hungry, and that looks delicious, Martha! Great idea. I love casseroles!! The only thing is, they go so fast, I always want to make enough for leftovers, but that is rarely the case, LOL. Maybe you could write a post about how to make a casserole that *will* have leftovers?
Great new blog topic Jeanine! I usually make a large casserole so I will have leftovers since they always seem better the second (or third) day!
I haven’t made stuffed peppers in a long while. I have some (really ancient) chopped beef- or maybe just use quinoa. Thanks for the dinner suggestions.
Yay, a recipe you can make! Hope you enjoy dinner Roy.
Martha, O. M. G. This sounds so delicious! Of course, I would be tempted to make the recipe, then add a good layer of cheese–maybe Monterey Jack?– and melt it under the broiler. Thanks for another great post!
Oh yes Kebba, I would do that also but Rich doesn’t eat cheese so I’d double up with his cheese and mine!
That looks so good. Makes my mouth water.
This is another easy recipe Amanda!