Cheesy Stuffed Pepper Casserole

Cheesy Stuffed Pepper Casserole 1

Cheesy Stuffed Pepper Casserole 

serves 10 – 122 cups cooked rice1 lb ground beef1 tablespoon olive oil2 large green peppers, diced1/2 cup frozen diced onion29 oz can diced tomatoes, drained3 (14 oz) cans tomato sauce2 (14 oz) cans corn, drained1/2 teaspoon garlic powder1/2 teaspoon kosher salt1/2 teaspoon fresh ground black pepper2 cups shredded cheddar cheese Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9×13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.Source:facebook 



Super Side Dish: Make Slow-Cooker Jalapeno Cream of Corn for Thanksgiving

If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!


1 1/2 – sticks of butter (3/4 cup)
3 – jalapeno (cut small, remove seeds for less heat)
16 – ounces cream cheese (room temperature)
3/4 – cup onion (diced)
1 – tablespoon diced garlic
1/2 – cup vegetable broth
32- ounces frozen corn
salt and pepper to taste (add once jalapeno cream of corn)

1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.

2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.

3. Cook on low for 4 hours, mix the corn after 2 hours.

4. Serve hot.

This is What Happens when You Cook Everything Delicious Inside a Pumpkin


Pumpkin Stuffed with Everything Good

The name says it all: this pumpkin is filled with the savory goodness of bacon, cheese, and bread; it makes a hearty main course or side dish. The recipe comes from “Around My French Table,” by Dorie Greenspan.

1 (3-pound) pumpkin
Coarse salt and freshly ground pepper
1/4 pound stale bread, thinly sliced and cut into 1/2-inch cubes
1/4 pound Gruyere, Emmenthal, or cheddar cheese (or a mix of all three), cut into 1/2-inch cubes
2 to 3 cloves garlic, split, germ removed, and coarsely chopped
4 slices bacon, cooked until crisp, drained, and chopped
1/4 cup chopped fresh chives or sliced scallions
1 tablespoon minced fresh thyme
1/2 cup heavy cream
Pinch of freshly grated nutmeg

1. Preheat oven to 350 degrees with a rack set in the center of the oven. Line a baking sheet with a nonstick baking mat or use a Dutch oven that is slightly larger in diameter than your pumpkin (in which case, you will need to serve your pumpkin from the Dutch oven, as it may stick, but it will keep its shape better this way).

2. Using a sharp, sturdy knife, cut off top of pumpkin, working around the top with the knife inserted at a 45-degree angle to cut off enough to make it easy to work inside the pumpkin; reserve top. Remove seeds and strings from cap and pumpkin. Season inside of pumpkin generously with salt and pepper. Place on prepared baking sheet or in Dutch oven; set aside.

3. In a large bowl, toss together bread, cheese, garlic, bacon, chives, and thyme until well combined. Pack into pumpkin; it should be well filled but not overstuffed. You may need to add some bread and cheese or some of the filling may not be necessary to use. In a small bowl, stir cream and nutmeg to combine. Pour over filling; filling should be moist but not swimming in cream — you may need to use more or less accordingly.

4. Place top on pumpkin and transfer to oven; cook until filling is bubbling and pumpkin flesh is tender, about 1 hour and 30 minutes. Remove top and continue baking until liquid is slightly evaporated and top of filling is browned, 20 to 30 minutes more.

5. Carefully transfer pumpkin to a serving platter (or serve in Dutch oven, if using) and serve.


Join the Playground On Facebook

5 Breakfast Recipes

Breakfast Crepes with Berries Recipe

TOTAL TIME: Prep/Total Time: 20 min.



  • 1-1/2 cups fresh raspberries
  • 1-1/2 cups fresh blackberries
  • 1 cup (8 ounces) sour cream
  • 1/2 cup confectioners’ sugar
  • 1 carton (6 ounces) orange creme yogurt
  • 1 tablespoon lime juice
  • 1-1/2 teaspoons grated lime peel
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 8 prepared crepes (9 inches)


  1. In a large bowl, combine raspberries and blackberries; set aside. In a small bowl, combine sour cream and confectioners’ sugar until smooth. Stir in the yogurt, lime juice, lime peel, vanilla and salt.
  2. Spread 2 tablespoons sour cream mixture over each crepe; top with about 1/3 cup berries. Roll up; drizzle with remaining sour cream mixture. Serve immediately. Yield: 8 servings.


Breakfast Pizza Recipe

TOTAL TIME: Prep/Total Time: 25 min.



  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 2 tablespoons olive oil, divided
  • 6 Eggland’s Best Eggs
  • 2 tablespoons water
  • 1 package (3 ounces) real bacon bits
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese


  1. Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with 1 tablespoon oil. Prick dough thoroughly with a fork. Bake at 400° for 7-8 minutes or until lightly browned.
  2. Meanwhile, in a small bowl, whisk eggs and water. In a small skillet, heat remaining oil until hot. Add eggs; cook and stir over medium heat until completely set.
  3. Spoon eggs over crust. Sprinkle with bacon and cheeses. Bake 5-7 minutes longer or until cheese is melted. Yield: 8 slices.

Bear’s Breakfast Burritos Recipe


TOTAL TIME: Prep: 45 min. Cook: 15 min.


  • 2 packages (22-1/2 ounces each) frozen hash brown patties
  • 15 Eggland’s Best Eggs, lightly beaten
  • 2 tablespoons chili powder
  • 2 tablespoons garlic salt
  • 1 tablespoon ground cumin
  • 1/2 pound uncooked chorizo or bulk spicy pork sausage
  • 6 jalapeno peppers, seeded and minced
  • 1 large green pepper, chopped
  • 1 large sweet red pepper, chopped
  • 1 large onion, chopped
  • 1 bunch green onions, chopped
  • 3 cups salsa
  • 12 flour tortillas (12 inches), warmed
  • 4 cups (16 ounces) shredded Monterey Jack cheese
  • Sour cream, optional


  1. Cook hash browns according to package directions; crumble and keep warm. Meanwhile, in a large bowl, whisk the eggs, chili powder, garlic and cumin. Set aside.
  2. Crumble chorizo into a large skillet; add the jalapenos, peppers and onions. Cook and stir over medium heat until meat is no longer pink; drain. Add reserved egg mixture; cook and stir over medium heat until eggs are set. Stir in salsa.
  3. Spoon 1/2 cup hash browns and 1/2 cup egg mixture off center on each tortilla; sprinkle with 1/3 cup cheese. Fold sides and ends over filling and roll up. Wrap each burrito in waxed paper and foil. Serve warm with sour cream if desired. Cool remaining burritos to room temperature; freeze for up to 1 month.
  4. To use frozen burritos: Remove foil and waxed paper. Place burritos 2 in. apart on an ungreased baking sheet. Bake, uncovered, at 350° for 50-55 minutes or until heated through. Yield: 12 servings.
Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Cherry Nut Breakfast Rolls Recipe

TOTAL TIME: Prep: 30 min. + rising Bake: 25 min.



  • 2 packages (1/4 ounce each) active dry yeast
  • 1 cup warm water (110°-115°)
  • 1/2 cup butter, melted
  • 1/2 cup sugar
  • 3 Eggland’s Best Eggs, beaten
  • 1/2 teaspoon salt
  • 4-1/2 to 5 cups all-purpose flour, divided
  • 3 cups fresh or frozen pitted tart red cherries, chopped
  • 2/3 cup sugar
  • 3 tablespoons cornstarch
  • 1/4 teaspoon almond extract
  • 1/3 cups finely chopped almonds
  • Few drops red food coloring, optional
  • ICING:
  • 1/2 cup confectioners’ sugar
  • 1/2 to 2 teaspoons milk
  • 1/2 teaspoon butter, softened
  • 1/2 teaspoon almond extract


  1. In a large bowl, dissolve yeast in water. Let stand 5 minutes. Stir in butter, sugar, eggs, salt and 3 cups flour. Add enough remaining flour to form a soft dough. Turn out onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning once to grease top. Cover and refrigerate 2 hours. Meanwhile, combine all filling ingredients in a saucepan. Bring to boil; reduce heat and cook until thickened, stirring constantly. Cool. Turn dough out onto a lightly floured surface. Roll out to make a 14-in. x 16-in. rectangle. Spread with filling. Roll up, jelly roll-style, beginning with the long end. Cut into 12 slices. Place, cut side down, on a greased 13-in. x 9-in. baking pan. Cover and let rise until almost doubled, for about 25 minutes. Bake at 375° for 25 minutes or until golden brown. Remove from pan; cool slightly. Combine all icing ingredients; drizzle over warm rolls. Serve immediately. Yield: 12 rolls.

Ham ‘n’ Cheese Omelet Roll Recipe

TOTAL TIME: Prep: 15 min. Bake: 35 min.



  • 4 ounces cream cheese, softened
  • 3/4 cup 2% milk
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 12 Eggland’s Best Eggs
  • 2 tablespoons Dijon mustard
  • 2-1/4 cups shredded cheddar cheese, divided
  • 2 cups finely chopped fully cooked ham
  • 1/2 cup thinly sliced green onions


  1. Line the bottom and sides of a greased 15-in. x 10-in. x 1-in. baking pan with parchment paper; grease the paper and set aside.
  2. In a small bowl, beat cream cheese and milk until smooth. Add flour and salt; mix until combined. In a large bowl, whisk eggs until blended. Add cream cheese mixture; mix well. Pour into prepared pan.
  3. Bake at 375° for 30-35 minutes or until eggs are puffed and set. Remove from the oven. Immediately spread with mustard and sprinkle with 1 cup cheese. Sprinkle with ham, onions and 1 cup cheese.
  4. Roll up from a short side, peeling parchment paper away while rolling. Sprinkle top of roll with the remaining cheese; bake 3-4 minutes longer or until cheese is melted. Yield: 12 servings.


For more fantastic Breakfast Recipes Click HERE

Jalapeño Chicken Mac n Cheese

I am a Macaroni and Cheese fiend. This sounds delicious! Thanks for posting!



Mac N Cheese. This ones the shit. You know how i know its the shit? Because I hate Mac n Cheese, and I actually fuckin dig this. The problem most people have with this shit, is they don’t add enough, or the right kind of cheese. Shit winds up tasting like wet fuckin bready noodles. Gross. We used some strong cheese in this bitch and kicked it all off with a nice cheesy gruyere béchamel sauce.

Start by pre-heating your oven to 350 and getting your noodles going. I went with regular elbows but use whatever the fuck you want.


While the noodles are gettin ripe, get the béchamel  going. Basically a creamy white cheesy as fuck sauce. Get some Butter(5 TBL), Flour(5 TBL), Milk(4 CUPS), Salt, and Cheese. I went with gruyere because its fucking gnarly.

IMG_1220  IMG_1223IMG_1222IMG_1221

Get the butter nice and melted down, add in the flour and…

View original post 192 more words