Pepper Stuffing Casserole

Pepper Stuffing Casserole is a delicious holiday side. If you are looking for comfort food, I have got you covered with this hearty, filling, and satisfying recipe.

As a kid, this dish was always served at family get-togethers, especially at Christmas and Thanksgiving. I remember watching my Momaw Inie, with her long dark curly locks, standing at the oven and putting layers of boiled green peppers on top of the stuffing. When it was done, I would pick them off of mine. I am sure she never noticed, or I would have heard about it.

Waste not, want not, right?

This is my rendition of her traditional stuffed peppers recipe, minus the peppers on top. This is a meal in one, but it also goes great with a slice of turkey or chicken. Oh, you have to have deviled eggs and coleslaw, too! It's a Southern thing.

Pepper Stuffing Casserole Recipe

Ingredients:

• 2 pounds of ground meat (beef, chicken, turkey, venison, etc...)
• 12 ounces of canned Corned Beef
• 3 large green bell peppers, diced
• 1 large onion, diced
• 1 cup of white rice (3 cups cooked)
• 4 cups of water
• 45 Ritz Crackers (abt. 1 1/2 role), crumbled fine
• 1/2 cup of butter
• 1/2 teaspoon of olive oil for frying
• Shredded Mozzarella cheese (optional)

Getting It Done:

1. Add a dash of olive oil to a large frying pan. Add the ground burger, a dash of salt, and black pepper. Fry over medium-high heat, breaking it up as it fries. Cook until it is no longer pink. Add the diced green peppers and onions. Fry until the peppers and onions are somewhat transparent. Drain the excess fat.
2. Start cooking the rice while the meat is frying. Add 1 cup of rice to a medium-sized kettle. Add 4 cups of water and a dash of salt. Cook the rice on medium-high heat for about 20 minutes or until it is tender. Drain if needed.
3. In a large bowl, break up the corned beef with a fork. Mix in the ground burger with onions and peppers. Then mix in the rice.
4. Crumble one pack of Ritz crackers and add half of it to the mixture. Stir gently. Then add the second half of the pack and stir.
5. Preheat the oven to 350°F and place the mixture into a 9″ x 13″ casserole dish. Press the mixture down so that it will form together.
6. Top with 1/2 pack of crumbled Ritz crackers and add tiny slices of butter all over the top. Then sprinkle it with mozzarella cheese (optional).
7. Bake the pepper stuffing for 30 minutes, or if you topped it with cheese, bake it until the cheese is melted well.
8. Remove from the oven and let it cool for about five minutes. Cut into squares and serve!

Take a look at my video on Rumble...

I used ground venison for this recipe, but you can use any ground meat you prefer. It is good with ground beef, chicken, and turkey as well. You can also leave out the ground meat and just use corned beef. Either way, it will be great!

Reheating Directions

Remove from the refrigerator 60 minutes in advance. Cut the casserole into squares to allow the center to heat without overcooking the edges. Preheat the oven to 350°F and cover the dish with foil. Reheat for about 20 minutes or until heated well. The temperature in the middle should be at least 165°F. To microwave, it is best to heat only a couple of servings at a time on a microwave-safe plate. Heat for 40 seconds, check the temperature, and continue reheating 40 seconds at a time until warm.

If you make any changes to your Pepper Stuffing Casserole, you can recalculate the nutrition facts at myfitnesspal.com. You can use an online recipe calculator/divider to get the right ingredients for the amount you want if the yield is too large or too small.

I hope you enjoy the recipe! Sharing is caring. Please share my recipe if you like it. I appreciate your support very much.

Visit my profile if you would like more delicious meals. Check out some of my recent recipes with peppers: Stuffed Peppers and Venison Pepper Soup.

Maybe you have a sweet tooth and need something sweet. Try my No-Bake Oatmeal Candy recipe.

This Pepper Stuffing Casserole recipe was originally published at deerrecipes.online. I am the owner of Deer Recipes. I am in the process of moving all of my recipes to Vocal.Media. Please bear with me during this transfer. I appreciate my readers more than I can express.

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