Stuffed Pepper Casserole is an easy, one-pan meal that combines all the classic flavors of stuffed peppers without the fuss of filling each pepper. Loaded with ground beef, tender rice, vibrant bell peppers, and a rich tomato sauce, this comforting casserole is perfect for busy weeknights or family dinners. Topped with gooey melted cheese, it’s a guaranteed crowd-pleaser!

Ingredients

For the Casserole

• 1 lb (450 g) ground beef or ground turkey
• 1 small onion, diced
• 3 bell peppers (red, green, or yellow), diced
• 2 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (8 oz / 225 g) tomato sauce
• 1 cup (240 ml) beef or chicken broth
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup (200 g) uncooked white rice
• 1 1/2 cups (150 g) shredded cheddar or mozzarella cheese

Directions

Step 1: Cook the Beef and Vegetables

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, cook the ground beef over medium heat until browned. Drain any excess fat.
3. Add the diced onion, bell peppers, and garlic to the skillet. Sauté for 5-7 minutes until the vegetables are softened.

Step 2: Add the Sauce and Rice

4. Stir in the diced tomatoes, tomato sauce, beef or chicken broth, Italian seasoning, smoked paprika, salt, and black pepper. Bring the mixture to a simmer.
5. Stir in the uncooked rice, ensuring it’s evenly distributed.

Step 3: Bake the Casserole

6. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven. Bake for 35-40 minutes, or until the rice is tender and fully cooked.
7. Remove the skillet from the oven, sprinkle the shredded cheese evenly over the top, and return it to the oven (uncovered) for 5-7 minutes, or until the cheese is melted and bubbly.

Step 4: Serve

8. Let the casserole cool for 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

• Rice options: You can substitute white rice with brown rice or quinoa, but adjust the cooking time and liquid accordingly.
• Vegetarian version: Replace the ground beef with plant-based meat or additional diced vegetables like zucchini or mushrooms.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Conclusion

This Stuffed Pepper Casserole is a simple and delicious way to enjoy the classic flavors of stuffed peppers with less effort. It’s hearty, flavorful, and perfect for feeding a crowd or meal prepping for the week. Give this recipe a try, and enjoy a comforting dish that everyone will love!

Creamy Beef and Shells is a hearty and comforting pasta dish that’s packed with rich flavors and creamy textures. Tender pasta shells are coated in a velvety tomato-cream sauce with seasoned ground beef, making it the perfect quick dinner for busy weeknights. This one-pot wonder is easy to prepare and guaranteed to be a family favorite!

Ingredients

For the Pasta Dish

• 12 oz (340 g) medium pasta shells
• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can (14 oz / 400 g) diced tomatoes
• 1 can (8 oz / 225 g) tomato sauce
• 1 tsp Italian seasoning
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (120 ml) heavy cream
• 1 cup (100 g) shredded cheddar cheese
• 2 tbsp (30 g) cream cheese

Directions

Step 1: Cook the Pasta

1. Bring a large pot of salted water to a boil. Cook the pasta shells according to package instructions until al dente. Drain and set aside.

Step 2: Cook the Beef

2. In a large skillet or pot, cook the ground beef over medium heat until browned and cooked through. Drain any excess grease.
3. Add the diced onion and minced garlic to the skillet. Sauté for 2-3 minutes until fragrant and softened.

Step 3: Prepare the Sauce

4. Stir in the diced tomatoes, tomato sauce, Italian seasoning, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 5-7 minutes to blend the flavors.
5. Reduce the heat to low and stir in the heavy cream, shredded cheddar cheese, and cream cheese. Cook until the cheese has melted and the sauce is smooth and creamy.

Step 4: Combine with Pasta

6. Add the cooked pasta shells to the skillet, tossing to coat them evenly in the creamy beef sauce.

Step 5: Serve

7. Serve the Creamy Beef and Shells hot, garnished with fresh parsley or extra shredded cheese if desired.

Notes

• Pasta options: While shells are traditional, you can use any short pasta, like penne or rigatoni.
• Make it spicy: Add a pinch of red pepper flakes or a splash of hot sauce for a kick.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.

Conclusion

This Creamy Beef and Shells recipe is a satisfying, flavorful meal that comes together quickly and easily. It’s perfect for busy nights when you need something delicious and comforting. Try this simple recipe, and enjoy a bowl of pasta that’s sure to become a household favorite!

Creamy Chicken Pasta Bake is the ultimate comfort food, combining tender chicken, pasta, and a rich, cheesy sauce baked to golden perfection. This dish is ideal for weeknight dinners, potlucks, or any occasion when you need a hearty and satisfying meal. Loaded with flavor and easy to prepare, this pasta bake is sure to become a family favorite!

Ingredients

For the Pasta Bake

• 12 oz (340 g) penne or rotini pasta
• 2 cups (300 g) cooked chicken, shredded or diced
• 1 cup (100 g) shredded mozzarella cheese
• 1/2 cup (50 g) grated Parmesan cheese
• 1 cup (150 g) frozen peas or steamed broccoli (optional)

For the Creamy Sauce

• 3 tbsp (45 g) unsalted butter
• 3 tbsp (25 g) all-purpose flour
• 2 cups (480 ml) milk
• 1 cup (240 ml) chicken broth
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional, for a hint of spice)
• Salt and pepper to taste

Directions

Step 1: Cook the Pasta

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set aside.
2. Cook the pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.

Step 2: Make the Creamy Sauce

3. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly to create a roux.
4. Gradually add the milk and chicken broth, whisking to prevent lumps. Bring the mixture to a gentle simmer and cook until thickened, about 5-7 minutes.
5. Stir in the garlic powder, onion powder, dried basil, red pepper flakes, salt, and pepper. Adjust seasoning to taste.

Step 3: Assemble the Pasta Bake

6. In a large mixing bowl, combine the cooked pasta, chicken, and optional vegetables (if using). Pour the creamy sauce over the mixture and toss to coat evenly.
7. Transfer the pasta mixture to the prepared baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.

Step 4: Bake

8. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and golden brown.

Step 5: Serve

9. Remove from the oven and let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley or additional Parmesan cheese if desired.

Notes

• Chicken options: Use rotisserie chicken, grilled chicken, or leftover cooked chicken for convenience.
• Vegetables: Feel free to customize the dish with your favorite veggies, such as spinach, bell peppers, or mushrooms.
• Make-ahead: Assemble the pasta bake and refrigerate (covered) for up to 24 hours before baking. Add 5-10 minutes to the bake time if starting cold.

Conclusion

This Creamy Chicken Pasta Bake is a comforting and flavorful dish that’s perfect for feeding a crowd or enjoying leftovers. The combination of tender pasta, creamy sauce, and gooey cheese makes it a hit every time. Try this easy recipe and savor the joy of a home-cooked meal that feels like a warm hug in every bite!

Beef and Cheese Chimichangas are a Tex-Mex favorite featuring crispy, golden tortillas filled with seasoned ground beef and melted cheese. These chimichangas are indulgent, flavorful, and perfect for dinner, parties, or a fun weekend treat. Serve them with your favorite toppings like salsa, guacamole, or sour cream for a restaurant-quality meal right at home.

Ingredients

For the Filling

• 1 lb (450 g) ground beef
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1/4 cup (60 ml) tomato sauce
• 1/2 cup (120 ml) beef broth
• 1 cup (100 g) shredded cheddar cheese
• 1 cup (100 g) shredded Monterey Jack cheese

For the Chimichangas

• 6 large flour tortillas
• Vegetable oil, for frying
• Optional toppings: salsa, guacamole, sour cream, chopped cilantro

Directions

Step 1: Prepare the Filling

1. Heat a large skillet over medium heat. Add the ground beef and cook until browned. Drain any excess fat.
2. Stir in the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant and softened.
3. Mix in taco seasoning, cumin, and chili powder. Add the tomato sauce and beef broth, stirring to combine. Let the mixture simmer for 5-7 minutes until thickened.
4. Remove the skillet from heat and fold in the shredded cheddar and Monterey Jack cheeses. Mix until melted and well combined.

Step 2: Assemble the Chimichangas

5. Lay a tortilla flat on a clean surface. Spoon about 1/2 cup of the beef mixture into the center. Fold in the sides, then roll tightly to form a burrito shape. Repeat with the remaining tortillas and filling.

Step 3: Fry the Chimichangas

6. Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat. Once the oil reaches 350°F (175°C), carefully place the chimichangas seam-side down in the skillet. Fry for 2-3 minutes per side, or until golden brown and crispy.
7. Remove from the oil and drain on a plate lined with paper towels.

Step 4: Serve

8. Serve the chimichangas hot with toppings like salsa, guacamole, sour cream, or a sprinkle of chopped cilantro.

Notes

• Baking option: For a healthier version, brush the chimichangas lightly with oil and bake at 400°F (200°C) for 20-25 minutes, flipping halfway through.
• Alternative meats: Swap the ground beef for ground turkey, chicken, or even shredded pork for a different flavor.
• Cheese options: Experiment with your favorite cheeses, like pepper jack, mozzarella, or a Mexican blend.

Conclusion

Beef and Cheese Chimichangas are a satisfying and flavorful dish that combines crispy textures with gooey, cheesy goodness. Perfect for a family dinner or a casual gathering, these chimichangas bring a touch of Tex-Mex magic to your table. Try this recipe today and enjoy a delicious homemade meal that rivals your favorite restaurant!

Honey and Sticky Steak Bites are a quick and flavorful dish that combines tender, juicy pieces of steak with a sweet and savory glaze. This versatile recipe can be served as an appetizer, a main course, or even as part of a hearty salad. With just a few simple ingredients, these steak bites deliver bold flavors and are perfect for any occasion!

Ingredients

• 1 lb (450 g) steak (sirloin, ribeye, or filet), cut into bite-sized cubes
• 2 tbsp olive oil
• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp Worcestershire sauce
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• Salt, to taste
• 1 tbsp unsalted butter
• Sesame seeds and chopped green onions, for garnish

Directions

Step 1: Prepare the Steak

1. Pat the steak cubes dry with paper towels and season with salt, black pepper, and smoked paprika.

Step 2: Cook the Steak Bites

2. Heat olive oil in a large skillet over medium-high heat. Add the steak bites in a single layer, ensuring they are not overcrowded. Cook for 2-3 minutes per side until browned and cooked to your desired level of doneness. Remove the steak bites from the skillet and set aside.

Step 3: Make the Sauce

3. In the same skillet, lower the heat to medium. Add the butter and minced garlic, cooking for 1 minute until fragrant.
4. Stir in the honey, soy sauce, and Worcestershire sauce, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the sauce thickens slightly.

Step 4: Combine and Glaze

5. Return the steak bites to the skillet and toss to coat them in the sticky sauce. Cook for another 1-2 minutes to allow the flavors to meld.

Step 5: Garnish and Serve

6. Transfer the honey and sticky steak bites to a serving dish. Garnish with sesame seeds and chopped green onions. Serve hot as an appetizer or with rice, noodles, or a fresh salad for a complete meal.

Notes

• Steak options: Sirloin works best for its balance of tenderness and flavor, but ribeye or filet can be used for a more luxurious option.
• Spice it up: Add a pinch of red pepper flakes or a drizzle of sriracha for a spicy kick.
• Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet to maintain tenderness.

Conclusion

Honey and Sticky Steak Bites are a delightful combination of sweet and savory, offering tender meat coated in a rich, flavorful glaze. This simple recipe is perfect for impressing guests or treating your family to a delicious dinner. Try it today and savor every bite!