So the plan for dinner tonight was stuffed peppers. Then I remembered my sweet husband is not a huge fan of them…crap. Luckily for me, however, he is a big fan of mixing random ingredients together in one pan and then smothering them with cheese. I started concocting and came up with my own version of a stuffed pepper casserole.
Inspired by my deep adoration for roasted red peppers (I mean really, is there anything better?) I started to mentally piece together this dish. The result was quite fabulous. The husband and child were quite pleased and are looking forward to leftovers for lunch tomorrow. This feels like a total mom win!
Interested in this cheesy, red pepper goodness? Check out the recipe below!
Roasted Red Peppers
3 Red Bell Peppers
2 Tbsp Olive Oil
½ Tbsp. Italian Seasoning
Salt & Pepper to taste
Roasted Stuffed Pepper Casserole
1 Onion (diced)
1 C. Mushrooms (diced)
1 Lb. Ground Turkey
1 Tbsp. Chopped Garlic
1 Can Diced Tomatoes
2 C. Fresh Spinach Leaves
1 C. Parmesan (I used the fancy kind in the plastic container because I’m classy like that!)
2 ½ C. Cooked Brown Rice
1 Jar Spaghetti Sauce
8 oz. Shredded Mozzarella Cheese
Salt & Pepper to taste
Start off by chopping your three red peppers and letting them marinate in olive oil, Italian seasonings, and salt & pepper for a few hours. After this, preheat your oven to 400 degrees and roast the marinated peppers for about 45 minutes, or until they’re tender and starting to brown on the edges. Stir once during roasting. Set the finished peppers to the side.
Salute your onions in olive oil until they’re nice and tender. Next, stir in the ground turkey meat and cook until done. When your meat is halfway finished, add the mushrooms and chopped garlic to the mix. Once the meat and mushrooms are done, add in a can of diced tomatoes.
Allow these to simmer a few minutes before adding in your spinach leaves and allowing them to wilt. When the spinach has finished wilting down, stir in half a cup of grated parmesan, your roasted peppers, and cooked rice.
Put a layer of the rice and pepper mixture into the bottom of a greased casserole dish then top with a layer of spaghetti sauce and mozzarella. Repeat Layers. Finish it off by sprinkling the remaining half a cup of parmesan on top. Bake at 350 for about 25 minutes.
After the casserole has finished baking, allow it to sit for about ten minutes. Then dish it up and enjoy! Haddie obviously did!
How about you guys? Has anyone tried in new recipes or creations lately?