My grandmother was the queen of figuring out better ways to do things. The dishes of her youth required women to be in the kitchen all day. But after decades of making these dishes the way her mother had and her grandmother, she found little shortcuts that saved time but tasted just as great.
With her as inspiration, I found a better way to make the traditional stuffed pepper casserole by merely slicing up the peppers in my Cuisinart in about 2 seconds or by hand in about 2 minutes. This step means you no longer have to blanch the peppers to pre-cook them a bit. I take advantage of times when my produce department bags up peppers that are just past their prime (wrinkly but not moldy!) for a little budget move.
Here’s the recipe:
Unstuffed Pepper Casserole
4-5 medium-size peppers of your choice (green, red, yellow, orange or a combination)
1 onion, diced
2 15-ounce cans tomato sauce
1 lb ground beef (or ground turkey, pork or sausage to your liking) – or omit for a vegetarian dish
2 cups uncooked rice
4 cups water
1 cup shredded sharp cheddar + 1/4 cup more to sprinkle over top
2 tsp. garlic powder
Salt and Pepper
- Make the rice by boiling the 4 cups of water, then adding the 2 cups of rice. You can use vegetable or chicken stock to enhance the flavor, which I highly recommend. Cook the rice according to package directions and remove from heat.
- At the same time, brown the ground beef and onion, adding salt and pepper to taste plus the garlic powder. Add more of the seasonings at the end if needed. You want the meat to have a lot of flavor.
- In a really big bowl, combine the rice and meat/onion mixture until well-blended.
- Bit by bit, add the cheese, stirring to incorporate before adding more, otherwise, you’ll just end up with a big cheese lump.
- Add the tomato sauce. It should not be soupy, just wet, kind of like oatmeal. If you don’t need all of the sauce, save it to pour over the top of the casserole once it is assembled.
- Slice the peppers – your food processor will do the trick but if you want to slice by hand, first, I recommend using a serrated knife because the peppers can be slippery. Slice to about 1/4 of an inch thin. You can remove the seeds and core after slicing, very easily.
- Assemble the casserole by first spraying an oblong pan like a Pyrex dish, with Pam or another nonstick spray. Then, spoon in a layer of the rice mixture, spreading it evenly along the bottom. But don’t press it down. Next, add a layer of the peppers. If you’ve used different colors, mix up the colors as you place them in to distribute the difference in flavors. Do another layer of meat/rice mixture and another layer of peppers, and so on, until you run out of both. That will probably amount to about 2 layers. IF you have any tomato sauce left over, you can drizzle it over the top. Sprinkle the remaining cheese over the top too.
- Put aluminum foil over the top, sealing the edges and bake for 15 minutes in a 350 degree oven. When the timer goes off, turn the pan around and bake for another 15 minutes because most ovens have hot spots so this provides an even baking. Everything in this dish is cooked, except for the pepper slices so baking just heats it through, melts the cheese and cooks down the peppers a little.
- Remove the foil and bake 8 minutes more, then serve, using a spatula to “cut” portion sizes.
This dish is even better the next day and it freezes well too. Enjoy!