I love roasted veggies. The house smells amazing when you are making them. When it's time to clean the veggie bin out I chop up red onions, peppers (sometimes eggplant), toss them with a little olive oil, salt & pepper and roast them. They will keep a few days in the fridge for tortilla pizzas, stirfry, salads, quick casseroles, mini meatloaf, soups, dips or you can toss them in a Tupperware and freeze them for another day and make this Un-Stuffed Pepper Casserole.
I served it for dinner the other night and there's some left for lunch today...
Shelly's Un-Stuffed Pepper Casserole1 Yellow Onion, diced
4-6 Mushrooms, sliced
1 teaspoon Garlic, chopped
1/2 package Ground Turkey
1 cup Roasted Peppers and Onions
1 cup Tomato Sauce (I used Rao's Tomato Basil)
1 cup Cottage Cheese, plain, small curd
2 Mozzarella Cheesesticks, diced
1/4 cup (plus 1 Tablespoon, divided use) Parmesan Cheese, grated
1 Tablespoon Fresh Basil, chopped
1/2 teaspoon Oregano
1/2 teaspoon Kosher Salt
a few twists of Black Pepper
Olive Oil for sauteing
Saute onions and mushrooms till golden. Add garlic saute a minute more. Add turkey and cook till no pink is seen.
Add remaining ingredients except the 1 T of Parmesan. Mix till well combined. Pour into a Pyrex dish, top with Parmesan. Bake at 350 for 30 minutes.
If you like this, you'll probably like these other Eggface dishes:Shelly's Mini Cheese Stuffed Peppers
Shelly's Burrito Peppers
Shelly's Cottage Stuffed Peppers
Shelly's Turkey Stuffed Peppers
Shelly's Crab Stuffed Mushrooms
Shelly's Spinach & Cheese Chicken Rollatinis
Shelly's Ham & Cheese Stuffed Chicken Rollatinis
Shelly's Zucchini Roll-ups (aka Pasta-less Manicotti)
Shelly's Stuffed Pizza Bites
Shelly's Spinach & Cheese Stuffed Mushrooms
Shelly's Stuffed Zucchini (Zucchini Ripieni)
