Colored bell peppers take center stage in this easy casserole that features the comforting flavors of chili and cheese. Make it easy by using your favorite canned chili and shredded cheese, and garnish with your favorites like avocado and salsa.
Sometimes dinner is the result of serendipity, like today, when I scored a bag of marked-down colored bell peppers.
I could stuff them, I could roast them, I could eat them with dip…but I wanted dinner, and I needed something super easy and with virtually no hands-on time. So I used them in place of tortillas in my favorite no-brainer casserole. This cut down a bit on carbs, as well, so bonus points.
How to make 3-Ingredient Chili Cheese Peppers Casserole
Place first layer of peppers in the prepared dish. You’ll use 2 peppers.
Dollop on prepared chili.
Sprinkle with cheese.
Put second layer of peppers on (again, use 2 peppers).
Dollop on the rest of the chili.
Sprinkle with cheese.
Put on the final layer of peppers, and finish with the rest of the cheese. This is not rocket science, I know, but I’ll bet you’ve never had it before!
Behold, I present 3-Ingredient Chili Cheese Peppers Casserole. It’s a bit like a lasagna in its layers…get ready for comfort food with a nod at being healthier!
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May I introduce you to one of my favorite no-salt seasonings? I use it in this recipe.
Penzey’s Salsa and Pico , which I put on anything that has a remotely Mexican flair. It consists of shallots, cumin, garlic, black pepper, Mexican oregano, paprika, cilantro, jalapeno pepper and chipotle pepper. It’s not crazy hot despite the several varieties of peppers, but seriously flavorful, and a few sprinkles of that turns a chopped tomato or avocado into a party!
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