If You Like Stuffed Peppers, You Are Going To Love This!

I really adore stuffed peppers, now that I am an adult and my palette has become more sophisticated. As a kid, I dreaded those days when my mother decided to fix these for dinner. I thought the overwhelmingly “green” taste of the peppers was vile, the beef in the stuffing was burned to within an inch of its life and the rice was still crunchy! Is it any wonder the family dog developed a fondness for stuffed peppers?

Heather and Lori have worked their usual magic on the whole concept of stuffed peppers. With waves from their magic wands, they have deconstructed stuffed peppers and turned them into an easy-to-prepare, quick-cooking casserole. It has all of the amazing flavors of traditional stuffed peppers, but without all the hassle that goes into preparing them.

Never again will I tediously “groom” a pepper for stuffing. No more chasing down the little white pepper seeds that went shooting across my kitchen as I tried to remove the seeds and ribs from peppers while leaving the outer shells intact and looking pretty. Seriously, I am nearly ready to swoon from the anticipation of being able to enjoy a comfort food dish that I really love to eat, but hate to prepare!

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  You can freeze this dish, but do so after baking. There’s a little trick to it:  don’t fully cook the rice or the green peppers. Either blanch or quickly sauté the peppers and undercook the rice. Then when you bake the entire dish, only bake it for about half the recommended time. This will keep the rice and peppers from becoming mushy when you thaw and reheat the casserole. When ready to serve, fully thaw the casserole in your refrigerator overnight (or however long it takes) and then take it out and let it come to room temperature before reheating (takes about 30 minutes). Set your oven for 350 degrees F and reheat for 30 minutes or until warmed through.

Recipe and image courtesy of Heather and Lori at Who Needs A Cape?