- Stuffed Pepper Casserole - This was very good and flavorful. Of course the poblanos weren't too hot, but they add a touch of heat and a lot of flavor to the dish. We've posted the recipe at the bottom of this post.
Brett also tried a new fall beer.
- New Belgium Brewing - Pumpkick - This is a typical, spiced pumpkin ale, but with the addition of some cranberry juice. It's a nice refreshing drink and great on a cool fall evening.
And here's the recipe for the casserole:
Stuffed Pepper Casserole
- 1.5 pound ground beef
- 2 medium onions, chopped
- 1 can (14-1/2 ounces) stewed tomatoes, cut up
- 1 can sloppy joe mix
- 3 poblano chilis, chopped
- 1/2 cup diced red and green pepper mix
- 1/2 cup corn
- bag of Vigo Mexican Rice
- 1 cup water
- 4 tsp Worcestershire sauce
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups shredded cheddar cheese
Directions
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a greased 2-qt. casserole. Add all ingredients except cheese.
- Cover and bake at 350° for 1 hour or until the rice is tender. Uncover and sprinkle with cheese; cook 5 minutes longer or until cheese is melted. Yield: 4-6 servings.
- This made more than one casserole pan, so I did a 9x13 and a 8x10 to freeze the extras.
- Found it to be lacking in texture and salt, so I ate it with tortilla chips for crunch.
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