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!
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 garnish with your favorites like avocado and salsa.
Ingredients
- 6 colored bell peppers (red, orange, yellow preferred)
- 1 (15- to 16-ounce) can prepared chili (I used Stagg's Leap Turkey Ranchero)
- 4-5 ounces (1 cup) shredded Mexican-style 4-cheese blend
- Penzeys No-Salt Salsa & Pico Seasoning (optional)
- Garnishes: Chopped avocado, a dollop of sour cream, prepared salsa or pico de gallo
Directions
- Heat oven to 375F degrees. Spray an 8- by 8-inch square baking dish with nonstick spray and set aside.
- Prepare the peppers: Slice the top stem and bottom off each pepper, leaving the large middle area. Slice once vertically and spread out the pepper into a long strip. Bend/break the peppers to make them lay flat, much like you would do for a book if you wanted it to lay flat. Do this with all 6 peppers.
- Assemble casserole: Cover the bottom of the prepared dish with a layer of peppers, using 2 peppers. Spoon on half the chili. Sprinkle with 1/3 of the cheese. Repeat with another layer just like that, with 2 peppers, the rest of the chili and half the remaining cheese. Repeat with a final layer of 2 peppers and the rest of the cheese. Sprinkle the seasoning (if you are using), or if you don't have it, you can sprinkle with cumin and oregano. It's OK, you can also omit the seasoning.
- Bake for 45 minutes. The top layer will likely curl up a bit, but don't be too concerned. It will settle down when you take it out of the oven.
- Remove from oven, allow to cool for 10-15 minutes, and serve. Add garnishes as you wish.
- Serves 4.
Notes
Recipe source: Dorothy Reinhold | Shockingly Delicious
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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 [3], 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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