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CALIFORNIA STUFFED PEPPER CASSEROLE
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Stuffed peppers with a twist! Avocado, cheese and Salsa set this stuffed pepper apart from the ordinary. You determine the spicy-hot of this dish by the type of sausage and salsa.

Ingredients

  • 4.000 4
    Green peppers, medium
  • 0.250 ¼ tsp.
    Ground Pepper
  • 1.000 1 lb.
    Ground beef
  • 0.500 ½ lb.
    Ground Sausage, mild or hot
  • 2.000 2
    lg Genuine California Avocados, chopped into 1 inch cubes, reserve some slices for garnish.
  • 1.500 1 ½ cups
    White Rice, uncooked
  • 1.000 1 cup
    shredded Colby cheese
  • 4.000 4 Tbsp.
    chopped Onion
  • 1.000 1 cup
    Corn, whole kernel
  • 0.500 ½ tsp.
    Salt
  • 8.000 8 oz.
    Tomato sauce
  • 8.000 8 oz.
    Salsa
  • 8.000 8 oz.
    sour cream

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Instructions

  1. Cut tops off peppers and clean inside. Cook peppers in water to coverfor 20 minutes. Brown ground beef, sausage and onions. Add seasonings, rice,avocado, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; top with cheese and place in casserole dish. Place extra filling, if any, around peppers.
  2. Bake at 350 degrees for 20-25 minutes.
  3. Serve with salsa, sour cream and extra slices of Avocado

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.


"Consumer Submitted" recipes are provided as a way for our site users to share recipes with one another. The California Avocado Commission reserves the right to edit recipes but does not test these recipes for quality or taste and is not responsible for the performance of any submitted recipe.

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