Stuffed Pepper Enchilada Casserole

The boyfriend found this recipe a couple of weeks ago, just as I was thinking it was time for stuffed peppers (a co-worker has been gifting me with fresh peppers from her garden).  I made an Instant Pot version last week, but he really wanted to try this one.  He thinks I should have left the pepper pieces bigger since the pictures on the blog post show half peppers,  But I wanted it to be more bite size (but not diced).  Also, he would have liked some chicken or beef in it, but be warned, it makes a lot as written.  I also left out the cilantro as he gets the soapy taste from it. Also, I used a whole packet of taco seasoning and didn't bother with the homemade version.

• 16 ounces low fat cream cheese 2 packages
• ▢1 ounce Taco Seasoning Click for Homemade Recipe!
• ▢15 ounces can corn, drained and rinsed
• ▢15 ounces can black beans, drained and rinsed
• ▢15 ounces can diced tomatoes, drained
• ▢4.5 ounces can chopped green chiles
• ▢3 tablespoons red enchilada sauce
• ▢¼ cup fresh cilantro chopped
• ▢4 cups cooked white rice
• ▢2 green bell peppers chopped into large pieces, seeds removed
• ▢2 red bell peppers chopped into large pieces, seeds removed
• ▢1 cup shredded mozzarella cheese divided
• ▢1 cup shredded mild cheddar cheese divided
• ▢diced tomatoes and cilantro for garnish

Instructions

• Preheat oven to 350F.
• In a large bowl, heat the cream cheese in the microwave for 30-40 seconds or until softened. Mix in the taco seasoning, corn, beans, tomatoes, chiles, enchilada sauce, and cilantro. Stir to combine. Stir in the rice and ½ cup of each of the cheeses until fully combined. Set aside.
• Spray a large baking dish with nonstick spray. I used a 10” round dish, but you can also use a 9×13.
• Start by making a layer of the green peppers along the bottom of the dish. Top with half of the rice mixture, and use a spoon to smooth out as much as possible.
• Layer in the red peppers and top with last half of the rice mixture. Top with the remaining ½ cup of each of the cheeses and sprinkle with more cilantro.
• Bake for 30 minutes or until the cheese is bubbly and melted and the casserole is fully heated through.
• Remove from the oven and top with more cilantro and diced tomatoes. Serve immediately.
• Enjoy!

NOTES:

• This is a vegetarian version, but it’s also delicious with meat added in! Add in some browned hamburger or rotisserie chicken (about 1 ½ cups) for some extra flavor!
• To make this dish a bit healthier, you can scale back on the cheese. You can leave the shredded cheese out all together, or just add a sprinkle on top, up to you!

Stuffed Green Peppers

The boyfriend found this recipe at allrecipes.com and since he's braver than I, immediately made a couple of changes. Since I never cared for stuffed green peppers all that much when I was younger, but think these come out pretty darn well, I keep those changes. Instead of the whole-peeled tomatoes, we use Hunt's Fire-Roasted Diced. And for the tomato soup, we use the Tomato Bisque. Also, we like cheese, so added another cup of shredded cheddar on top. This time, I covered and baked for 25 minutes, and then sprinkled the cheese and baked for another 5 uncovered. I love the sweetness that the soup gives the stuffing and the peppers.

Ingredients

* 6 green bell peppers
* salt to taste
* 1 pound ground beef
* 1/3 cup chopped onion
* salt and pepper to taste
* 1 (14.5 ounce) can whole peeled tomatoes, chopped
* 1 teaspoon Worcestershire sauce
* 1/2 cup uncooked rice
* 1/2 cup water
* 1 cup shredded Cheddar cheese
* 2 (10.75 ounce) cans condensed tomato soup
* water as needed

Directions

1. Bring a large pot of salted water to a boil. Cut the tops off the peppers, and remove the seeds. Cook peppers in boiling water for 5 minutes; drain. Sprinkle salt inside each pepper, and set aside.
2. In a large skillet, saute beef and onions for 5 minutes, or until beef is browned. Drain off excess fat, and season with salt and pepper. Stir in the tomatoes, rice, 1/2 cup water and Worcestershire sauce. Cover, and simmer for 15 minutes, or until rice is tender. Remove from heat, and stir in the cheese.
3. Preheat the oven to 350 degrees F. (175 degrees C). Stuff each pepper with the beef and rice mixture, and place peppers open side up in a baking dish. In a medium bowl, combine tomato soup with just enough water to make the soup a gravy consistency. Pour over the peppers.
4. Bake covered for 25 to 35 minutes, until heated through and cheese is melted and bubbly.