Deconstructed Stuffed Pepper Casserole Recipe | Club Foody

 

Every fall 🍂, my mother made almost the same recipes. From my parents’ garden, she canned cucumbers by making Bread & Butter Pickles, Sweet & Savory Homemade Ketchup, Dill Pickles, and used the tomatoes for pasta sauce. For the carrots, she baked Carrot Cake and Carrot Bread.
 
For the main course, from what I can remember, it was Bouilli, Stuffed Peppers, Cabbage Rolls, and Ratatouille. None of them were my favorites as they were bland. There were some limitations back then. She relied either on her small collection of cookbooks 📚, family recipes, or friends.
 
David’s mother was the same. The internet didn’t exist, and there wasn’t a wide selection of cookbooks in the store. Both our mothers took inspiration from women’s magazines or TV shows 📺. Church was another resource. Also, back then, many product packages had recipes printed on their labels.
 
For what it was, they did fabulously 👏!
 
At the beginning of our relationship, my husband and I enjoyed enhancing recipes we weren’t fond of when we were kids. We altered many of them – Stuffed Peppers were on that list 📃. After being pleased with our results, I decided to take it a step further by turning them into other delicious recipes…
 
Besides French Onion Dijon Pork Chops, Nacho Cheese Sandwich 🥪, Unstuffed Cabbage Rolls, Eggs Benny Poutine, Tomato Avocado Tartare, Moo Shu Pork Tortillas, Cauliflower Fried Rice, and others, there was also this one… Deconstructed Stuffed Pepper Casserole!
 
This casserole has most of the same ingredients found in my classic Stuffed Peppers. There’s Italian sausage 🐖 along with ground beef, veggies, and Italian seasoning. It’s not an exact duplicate of the original one, but it’s pretty close in flavor.
 
An ingredient that is added to this Deconstructed Stuffed Pepper Casserole is jalapeño pepper. There’s not a lot, only 2 tablespoons, enough to add a little heat 🔥 to the dish. Because jalapeño pepper is finely chopped, it doesn’t need that much time to cook.
 
For a jump start, I bring the mixture to a boil and then transfer it to a greased baking dish. This little step helps to save some time, as it takes anywhere from 35 to 40 minutes in the oven or until the rice 🍚 is tender and the liquid is absorbed.
 
The casserole goes back into the oven after the top has been sprinkled with Cheddar and Mozzarella cheese 🧀 along with paprika. Uncovered this time, it’s baked until the cheeses are melted. It’s removed from the heat and allowed to cool for 10 minutes before serving.
 
This Deconstructed Stuffed Pepper Casserole is a delicious 😋 twist, providing a new way to enjoy this old classic! It’s an unpretentious meal, perfect for weeknight dinner. Good as is, it can also be served with a dollop of sour cream on the side.
Bon Appétit! 🍽
 
Check out these other delicious casserole recipes… 😀
– Chicken Scarpariello
– Pierogi Casserole (Perogies)
– Tuna Casserole
– Lancashire Hotpot
– Breakfast Sausage Croissant Casserole
– Frankie’s Macaroni Casserole
– Southwest Chicken & Green Bean Casserole
– Pepper & Sausage Casserole
– Cod au Gratin
– Mediterranean Eggplant Casserole
and for even more casserole recipes 🍲, click on this link… Recipe Category • Casseroles

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/deconstructed-stuffed-pepper-casserole/ 😉

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