20 Minute Broccoli Cheese Soup

Broccoli Cheese Soup is one of our favorite quick and easy meals any time of year!  Perfect for lunch, or an easy weeknight dinner with salad and loaf of french bread.  The best part is that this broccoli cheese soup is ready in 20 minutes start to finish!

Bowls of creamy Broccoli Cheese Soup on a table.

Broccoli Cheese Soup From Scratch

This Broccoli Cheese soup is one of our favorite quick weeknight meals!  There’s just something amazing about a hearty bowl of soup in your belly to warm you from the inside out.. and even better when it takes just minutes to make!

If you’ve ever been to Panera, you likely know that the Panera broccoli cheddar soup is so hard to resist! Rich, creamy and oh so cheesy, I definitely needed to come up with a yummy homemade version.

I love knowing that I can make a recipe from scratch using fresh ingredients in about  20 minutes; perfect for a weeknight dinner! We serve it with a side salad and bread for a complete meal! This soup is also amazing served in a bread bowl (and it reheats beautifully for lunches).

A spoonful of cream of broccoli cheese soup in a while bowl.

How Do You Make Broccoli Cheese Soup?

This broccoli cheese soup is made without Velveeta and instead is loaded with lots of real cheddar making it rich, velvety and satisfying!

  1. Using a sharp cheddar adds extra cheese flavor to this recipe.  I love to use a sharp cheddar for a nice strong flavor, but you can use any kind of cheese you like. Gruyere is also wonderful in this broccoli cheese soup!
  2. You’ll note that the cheese is added in once the soup is removed from the heat.  If cheese (or dairy) boils it can separate leaving a less than desirable texture.  The soup should be plenty hot enough to melt the cheese to a perfect velvety consistency.
  3.  Fresh broccoli gives the best results in this recipe, frozen can certainly be substituted if that’s all you have on hand. Instead of blending all of the veggies, I chop some and add them in after the soup is blended. This adds some extra flavor to the soup.
  4. When blending this recipe, you can use a typical blender (be sure not to have the lid on tightly or it can explode from the steam) but I find an inexpensive immersion blender or hand blender works perfectly plus you can do it right in the pot (less dishes is always a win in my books)!
  5. To make a skinnier version of broccoli cheese soup, you can substitute the cream with evaporated milk and use a light cheddar (sharp is still best for flavor).  We top it with a sprinkle of pepper and sometimes a little dollop of sour cream.

5 Other Irresistible Soups You Need to Try

  1. Easy Hamburger Soup: Loaded with vegetables, lean beef, diced tomatoes and potatoes.  It’s great made ahead of time, reheats well and freezes perfectly.
  2. Chinese Beef & Broccoli Soup Tender beef, paired with broccoli in a rich spicy, flavorful broth. This soup totally hits the spot!
  3. Crock Pot Ham and Bean Soup:  This “no-soaking required” Ham and Bean soup takes just minutes to prepare and cooks effortlessly in your Crock Pot all day long!
  4. Weight Loss Vegetable Soup: Completely loaded with veggies and flavor and naturally low in fat and calories it’s the perfect lunch, snack or starter!
  5. Slow Cooker Bacon  Corn Chowder: Fresh vegetables, chunks of tender potato, and smoky bacon add so much flavor while the creamy corn base adds a touch of sweetness.  The perfect cool weather soup!

Broccoli Cheese Soup ready to serve - this takes just minutes to prep!

Can you Freeze Broccoli Cheese soup?

Diary doesn’t tend to freeze well and it can sometimes become grainy or the texture can change slightly.  I would suggest keeping this broccoli cheese soup in the fridge for up to 4 days.  To reheat it can be microwaved stirring occasionally or heated on the stove over medium-low.

What Goes Well with Broccoli Cheese Soup?

We most often eat this broccoli cheese soup for lunch or a quick easy weeknight meal.  I like to add a side of 30 Minute Dinner Rolls to dip into the soup and sop up any dribbles left in the bottom of my bowl!  It’s great served with a fresh garden salad on the side.

More Broccoli Recipes You’ll Love

Broccoli Cheese Soup

Broccoli Cheese Soup is an easy cheesy soup ready in 20 minutes start to finish!

  • 1 tablespoon butter
  • 1 small onion (diced)
  • 1 cup diced carrots
  • 3 cups fresh broccoli
  • 2 cups chicken broth
  • 1/2 teaspoon each thyme and garlic powder
  • salt & pepper to taste
  • 2 tablespoons flour
  • 1 1/2 cups light cream
  • 1 cup sharp cheddar cheese
  • 1/3 cup fresh parmesan cheese
  1. In a large saucepan, cook butter, onion and carrots over medium heat until onion softens (about 3 minutes). Add chicken broth, broccoli and seasonings. Simmer until broccoli is softened, about 8 minutes.
  2. Remove 1 cup of vegetables, coarsely chop and set aside. Using an immersion blender, blend remaining vegetables and broth.
  3. Place flour in a small bowl. Add in cream a little at a time stirring until smooth. Bring blended vegetable mixture to a boil and whisk in cream mixture. Continue whisking until thick and bubbly, about 3-4 minutes.
  4. Remove from heat, stir in cheeses & reserved chopped vegetables and serve immediately.

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 Slow Cooker Ham & Potato Soup

Slow Cooker Ham & Potato Soup

  Broccoli Cheese Casserole with Ham

This Broccoli Cheese Casserole is a family favorite! Pasta, broccoli and tender ham is tossed in a quick and easy from scratch cheese sauce. This casserole is then topped with breadcrumbs and baked until bubbly and golden.

20 Minute Broccoli Cheese Soup! This delicious soup is made from scratch in just 20 minutes! The perfect meal to warm you from the inside out on a chilly day!

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Sausage Balls

Sausage Balls are easy, cheesy and oh so delicious! These 3 ingredient sausage balls are a great addition to your party menu and are perfect served any time of year! 

Like Brown Sugar Bacon Wrapped Smokies, these can be made ahead of time, require very little prep and are always one of the first things to go!

Sausage balls being dipped in dip

I love to entertain and we always have friends and family over for snacks and drinks. I prefer make ahead appetizers like Bacon Jalapeño Cheese Balls or our favorite Buffalo Chicken Dip.  Making appies ahead of time means I can enjoy more time with my guests and less time rushing around the kitchen! These easy sausage balls are the perfect tasty little morsels to add to your snack table.

 

If you are looking for a great after school snack or a delicious treat for last minute guests, these Bisquick sausage balls will definitely hit the mark! They’re crisp on the outside and tender on the inside with a cheesy goodness throughout.

Sausage ball mixture in a bowl ready to be scooped out and rolled into balls

How to Make Sausage Balls

Having only 3 ingredients, these sausage balls insanely easy to prepare!

  1. Combine biscuit mix, sausage and shredded cheddar cheese.
  2. Mix thoroughly and roll into balls on a parchment lined baking sheet
  3. Bake and enjoy!

Raw sausage balls lined up on a cookie sheet

Can you Freeze Sausage Balls?

Yes, these sausage cheese balls can definitely be frozen. Place them on a baking sheet and freeze.  Once frozen, transfer them into a freezer bag. They will stay fresh in your freezer for up to 6 months – if your family doesn’t sneak them them up before then!

How Long To Cook Sausage Balls

  • If you are baking the sausage balls when they are freshly made, they will take about 20 minutes in a 350˚F oven.
  • When baking from frozen, add an additional 8-10 minutes to the cook time (30 minutes total).
  • If you are unsure, use a meat thermometer and bake until the internal temperature reads 165˚F

Sausage balls surrounding a bowl of dip

You can use any sauce you love from Spicy Dill Dip to as a dip for sausage balls.  If you are in a time crunch, you can simply use store bought ranch dip or if you have the time you can try my Homemade Ranch Dip.  My absolute favorite dip for these Sausage Balls is found on the recipe card below. The grainy dijon mustard provides just the right amount of zing to compliment these tasty little appetizer balls!

Easy Sausage Balls are perfect for every game day party or even as a holiday appetizer! Tender and moist inside with a crispy and cheesy crust, these Sausage Balls  will make you the “all star” of the party!

More Make Ahead Appetizer Recipes

Sausage Balls

Crisp on the outside and tender in middle, these sausage balls need only 3 ingredients!

  • 2 cups biscuit mix
  • 6 cups sharp cheddar cheese
  • 1 lb ground pork sausage

Dip

  • 3 tablespoons mayonnaise
  • 3 tablespoons sour cream
  • 1 tablespoon grainy dijon mustard (or regular dijon)
  • 1/8 teaspoon garlic powder
  1. Combine all dip ingredients in a small bowl. Refrigerate.

  2. Preheat oven to 350˚F

  3. Combine biscuit mix, cheese and ground sausage in a bowl. Mix thoroughly until mixture is moist and holds together.

  4. Using a 1 tablespoon scoop, form into balls. 

  5. Place onto baking sheet and bake for 20-25 minutes until golden brown.

REPIN this Easy Appetizer

Sausage Balls piled in a dish covered with parchment paper

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Twice Baked Potatoes

Twice Baked Potatoes are one of my family’s favorite side dishes. A baked potato shell is stuffed with light fluffy mashed potatoes, cheese, and of course – bacon!

easy Twice Baked Potatoes on a plate

Twice Delicious, Twice Baked Potatoes

I love Baked Potatoes topped with all the toppings, sour cream, bacon and cheese… so naturally I love these stuffed baked potatoes too!

Twice Baked Potatoes are as easy to make as they are yummy! Potatoes are the ultimate comfort food whether they’re baked, fried or made into delicious mashed potato cakes. They’re the perfect addition to a delicious Slow Cooker Corn Chowder and the star of the dish in Au Gratin Potatoes!

To make mealtime extra easy, I like to prepare twice baked potatoes ahead of time and simply refrigerate them for dinner that night (and then freeze any extras for another night).

How to make twice baked potatoes - bowl of potatoes, bacon, cheese and chives

How to Make Twice Baked Potatoes

It is just too easy to pop these stuffed potatoes in the oven while prepping the rest of your meal. They only need about 30 minutes to heat through and let the cheese become perfectly melty while the tops are delicately browned.

While this may taste like a fancy dish, how to make twice baked potatoes is actually really easy. You’ll start by simply baking your potatoes (or even making Baked Sweet Potatoes) and allowing them to cool slightly (I do mine in the microwave to save time).

Next, cut each potato in half lengthwise and hollow out each half.  Be sure to leave a bit of a shell so the skins don’t break or crack. Mash the insides and stir in the add-ins for the perfect filling.  Of course, you can spoon the filling into the shells but I like to place it in a freezer bag and snip off the corner to pipe it into the shells.

Twice baked potatoes in a pan ready to be cooked

The mashed potato filling is easy to make; here are a few simple tips that can make this twice baked potato recipe perfect!

Tips for Perfect Twice Baked Potatoes

  • While any potato will work, Russet or baking potatoes hold up best in this recipe.
  • Cold potatoes can get gummy when whipped or mashed, it’s best to use warm potatoes.
  • If you use a mixer instead of using a potato masher you can get fluffy whipped potatoes.  Overmixing will cause your potatoes to become gummy and gloppy.
  • Line your baking sheet with parchment paper for easy clean up.
  • Often sour cream and butter provide just enough moisture, be sure to check your potatoes before adding all of the liquid.
  • Once your potato skins are stuffed, you potatoes can be frozen or refrigerated.  Freeze individually on a baking sheet and once solid you can store them in a zippered bag. To bake frozen potatoes add an extra 15-20 minutes to the baking time.

It really is true that potatoes are one of nature’s superfoods.  They are packed with vitamins and nutrients while are so versatile and delicious, it so no wonder they are loved by so many people! These easy Twice Baked Potatoes are perfect for feeding your family or a crowd and delicious alongside any steak or grilled chicken meal!

More Potato Recipes You’ll Love

Easy Twice Baked Potatoes

Creamy potatoes with bacon, cheese and green onions baked until golden.  These are the perfect side for any meal!

Follow Spend With Pennies on Pinterest for more great recipes!

  • 6 small russet potatoes
  • 1/2 cup buttermilk ((or milk))
  • 1/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter
  • 1 tablespoon sliced chives ((or green onions))
  • 6 pieces of bacon cooked crisp and chopped or 3 tablespoons bacon bits
  • 1 1/2 cups shredded cheddar cheese (, divided)
  • salt and pepper to taste
  1. Preheat oven to 375 degrees. Wash potatoes and poke with a fork. Bake potatoes in oven 1 hour or microwave until soft. Allow to cool slightly.

  2. Slice each potato in 1/2 lengthwise. Scoop out the pulp of the potato leaving a 1/8″ shell.

  3. In a bowl, mash potatoes, sour cream, butter, garlic powder, salt and pepper until smooth. Add butter milk as needed to create a creamy texture. Stir in chives, bacon and 3/4 cup cheddar cheese.

  4. Fill each skin with the mashed potato filling and top with remaining cheese.
  5. Bake 15-20 minutes or until heated through and cheese is melted.

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Au Gratin Potatoes

Au Gratin Potatoes are easy cheese and creamy comfort food!

Garlic Ranch Mashed Potatoes

Garlic Ranch Smashed Potatoes are the perfect side dish for any meal!

Twice Baked Potatoes
Twice Baked Potatoes

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Denver Egg Casserole

This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!

While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!

While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family. 

A slice of Denver Egg Casserole on a plate with berries

How to Make Egg Casserole

I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.

I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.

Denver omelet ingredients prepared to go into an easy egg casserole

I pre-cook the onions for a few minutes.  If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.

How to Make a Fluffy Egg Casserole

To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth.  The addition of cream really makes this casserole fluffy.

How Long to Bake Egg Casserole

You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes.  To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.

raw eggs and veggies ready to be made into an egg casserole

Can You Freeze Egg Casserole?

Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning.  Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.

This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it.  It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

A browned and fluffy egg casserole in a dish

More Breakfast Recipes You’ll Love

Denver Egg Casserole

Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup white onion (finely diced)
  • 1 tablespoon butter
  • 1 cup cheddar cheese (shredded)
  • 1 1/3 cups ham (diced)
  • 1/2 cup green pepper (or red)
  • black pepper to taste
  1. Preheat oven to 400°F.
  2. Cook onion in butter over medium heat until softened. Cool.
  3. Whisk eggs and cream. Stir in remaining ingredients.
  4. Pour into a greased 9×9 casserole dish.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

The post Denver Egg Casserole appeared first on Spend With Pennies.

Denver Egg Casserole

This easy Egg Casserole recipe is the perfect breakfast recipe! Tender onions, green peppers, ham, and cheddar cheese are folded into eggs to create a low carb breakfast you didn’t know you needed in your life!

While I love a Overnight Sausage Breakfast Casserole, a simple and quick egg casserole is the perfect last minute breakfast option. The Denver Omelet is a classic flavor combination and if I’m ordering breakfast it’s always a go to for me!

While I do love to make a traditional Denver Omelet for myself, this easy egg casserole recipe is great to serve a family. 

A slice of Denver Egg Casserole on a plate with berries

How to Make Egg Casserole

I make this low carb egg casserole without hashbrowns and without bread which makes keto friendly as well! An egg casserole such as this one is so easy to make and unlike an overnight breakfast casserole, it can be prepped in a few minutes and put into the oven right away.

I use the traditional Denver omelet ingredients in this recipe but you and use any kind of veggies or meat making this the perfect way to clean out your fridge! Leftover Grilled Zucchini, ham, roasted veggies… all of it would work great in an egg casserole. If you’d like to make a vegetarian egg casserole you can skip the ham and add cooked mushrooms instead.

Denver omelet ingredients prepared to go into an easy egg casserole

I pre-cook the onions for a few minutes.  If you have any vegetables that contain a lot of water such as mushrooms or zucchini, it’s a good idea to cook them so your egg casserole sets up properly.

How to Make a Fluffy Egg Casserole

To make sure your egg casserole is fluffy, you’ll beat the eggs with cream until they’re nice and smooth.  The addition of cream really makes this casserole fluffy.

How Long to Bake Egg Casserole

You want to cook an egg casserole just long enough so it’s set, this keeps the inside fluffy. I bake this egg casserole for about 30-35 minutes.  To test if it’s cooked through, insert a knife in the center of the egg casserole and ensure it comes out clean.

raw eggs and veggies ready to be made into an egg casserole

Can You Freeze Egg Casserole?

Yes!! If I make this on the weekend for my husband and myself, we enjoy a couple of slices on Sunday morning.  Just like my favorite Make Ahead Egg Muffins, we reheat leftovers on weekday mornings for the perfect make ahead breakfast.

This should last about 3-4 days in the fridge. If you’re going to keep it longer than that, you’ll want to freeze it.  It will reheat perfectly in the microwave. When reheating, you’ll notice it leaks a little bit of liquid but don’t worry, that’s completely normal!

A browned and fluffy egg casserole in a dish

More Breakfast Recipes You’ll Love

Denver Egg Casserole

Tender onions, green peppers, ham, and cheddar cheese are folded into a fluffy eggs, making for the low carb breakfast you didn’t know you needed.

  • 9 large eggs
  • 1/2 cup heavy cream
  • 1/3 cup white onion (finely diced)
  • 1 tablespoon butter
  • 1 cup cheddar cheese (shredded)
  • 1 1/3 cups ham (diced)
  • 1/2 cup green pepper (or red)
  • black pepper to taste
  1. Preheat oven to 400°F.
  2. Cook onion in butter over medium heat until softened. Cool.
  3. Whisk eggs and cream. Stir in remaining ingredients.
  4. Pour into a greased 9×9 casserole dish.
  5. Bake 30-35 minutes or until a knife inserted in the center comes out clean.

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Tomato Pie

   Tomato Pie – layers of cheese, juicy ripe tomatoes, and fresh garden herbs come together in a flaky crust to create a savory pie everyone will love!  This tomato pie dish can be served warm or cold for the perfect summer meal.

Savory tomato pie with cheese and basil

(more…)

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Salsa Chicken Casserole

Salsa Chicken Casserole is a fun dinner option that everyone raves about! We love Chicken Rice Casserole any which way it’s prepared but this Mexican chicken casserole definitely tops our list!

Spanish rice, corn, black beans, chicken, and salsa are topped with with cheddar cheese then baked until hot and bubbly! Top this easy recipe with sour cream, Homemade Salsa, jalapenos and crispy tortilla strips for the perfect meal!

I am so excited to partner with Zatarian’s Rice to create this easy and delicious salsa chicken casserole!

A place of salsa chicken casserole topped with sour cream, cilantro, and sour cream.

Rice is my 14 year old’s favorite food, she loves it served plain, as fried rice or even garlic butter rice! When she finds out rice is for dinner, she’s always thrilled so it’s a staple in our house! No matter what cuisine we are in the mood for, rice becomes a part of most of our meals.

This month is national rice month, and to celebrate we are eating our fair share of rice at home.  We quite often serve rice as a side dish, but when I need a complete meal, I go straight to a loaded chicken casserole like this one! 

Chicken rice casserole topped with hot and bubbly cheese fresh from the oven.

This easy casserole doesn’t require many dishes, can be prepared ahead of time and is comforting and delicious!  I often make make salsa chicken because it has so much flavor so I knew it would be perfect to incorporate those same flavors into this easy casserole!

How To Make Chicken Casserole

This chicken casserole recipe couldn’t be easier since it starts with Zatarian’s Spanish Rice Mix. It’s already loaded with flavor and seasonings makes this casserole a total breeze! 

Combining Zatarian’s Spanish Rice Mix with a bit of onion, beans and some of our favorite veggies makes the perfect base for this dish.

Zatarians Spanish Rice surrounded by other fresh ingredients to make salsa chicken casserole.

To keep this recipe extra fast, I use rotisserie chicken but any cooked chicken will do. I often make a batch of poached chicken to use in casseroles as it’s easy and always comes out tender!

In a casserole dish simply layer your veggies, chicken, salsa and cheese and bake until golden and bubbly.  So easy and so good!

To serve, top this Salsa Chicken Casserole with your favorite toppings like sour cream, fresh jalapenos, cilantro, tomatoes or green onions, and dig in!

Cheesy chicken casserole topped with melted cheddar cheese and fresh cilantro.

This chicken casserole is easy to make and I know your family is going to love it as much as ours does! Serve this with a fresh Cucumber Avocado Salad, some crusty bread (or 30 Minute Dinner Rolls) or even tortillas for scooping!

Can you Freeze a Chicken Casserole?

If you happen to have leftovers, this recipe reheats very well.

You can also make this ahead of time because this easy chicken casserole recipe freezes perfectly either before or after it has been baked. To bake from frozen, defrost in the refrigerator overnight. Bake at 350°F 30-35 minutes or until heated through.

More Rice Dishes You’ll Love

Salsa Chicken and Rice Casserole

Tender chicken and rice in a zesty cheesy casserole.

  • 1 tablespoon olive oil
  • ½ cup diced onion
  • 1 diced red or green bell pepper (I used half of each)
  • 2 cloves garlic
  • 1 tablespoon butter
  • 2 1/4 cup water
  • 1 Zatarain's® Spanish Rice
  • 1 1/2 cup salsa (divided (I used medium heat and the end result was a flavorful but mild dish, adjust heat to suit your preference!))
  • 1 15 oz can rinsed (drained, black beans)
  • 2/3 cup frozen corn
  • 2 cups shredded rotisserie chicken
  • 1 cup shredded cheddar cheese
  1. Preheat oven to 375F and lightly grease an 11″x7″ casserole dish with butter. Set aside.
  2. Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.

  3. Add water, ZATARAIN’S® Spanish Rice and 1/2 cup of salsa. Stir well and bring to a boil.

  4. Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.

  5. Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
  6. Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.

  7. Cover dish with foil and transfer to 375F oven and bake for 10-15 minutes or until cheese is melted.
  8. Serve, top with sour cream, cilantro, and corn chips, if desired.

Top with sour cream, cilantro, corn chips, and/or other desired toppings.

I have partnered with Zatarain’s Rice to bring you this belly warming recipe. Working with great brands I love allows me to keep bringing you the great recipes you love!

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Stuffed Peppers

Stuffed Peppers are a fancy way to serve peppers! They are so easy, delicious and impressive enough to serve for special occasions or special guests! 

While I often serve peppers in a stir fry or in a fresh Greek salad, I do love using the pepper itself as a serving vessel!  We’ve filled these with a delicious beef, sausage and rice filling perfect for a quick and complete meal in one tidy package!

Baked Stuffed Peppers in a clear baking dish

Stuffed Bell Peppers are easy to make and everyone loves them!  We fill these with a mixture of beef and sausage but you can use one or the other (or even ground turkey if you prefer) and I sometimes replace the rice with Cauliflower Rice. While I used green peppers in this recipe, any color bell pepper (red/yellow/orange) will work just fine.

When choosing the color of pepper for your Stuffed Peppers recipe, it will depend on your personal taste preference. Green peppers are a bit more zesty and definitely less sweet than red, yellow or orange. Green peppers in this recipe really compliment the flavors in the beef, sausage, tomato-rice mixture.

Assembled ingredients for Stuffed Peppers in a skillet

How to make Stuffed Peppers

My friends often ask me how to make stuffed bell peppers and my response is always the same – it’s so easy! While these may look difficult, if you follow these easy steps, you will have perfect stuffed peppers every time!

  • Brown meat and aromatics. Add tomato sauce, rice and seasonings and cook until rice is tender.
  • While the filling is cooking, prepare your peppers by simmering 5 minutes to soften.
  • Fill peppers with pasta sauce, meat and rice mixture.
  • Top with cheese and bake until bubbly!

Do You Have to Pre-cook the Peppers Before Stuffing Them?  No you don’t have to precook the peppers, but they do stay quite crisp if you don’t pre-cook them. I personally prefer starting with cooked peppers for this Stuffed Peppers recipe.  

Stuffed Peppers prepped in a baking dish and ready to bake

How Long to Cook Stuffed Peppers

Stuffed peppers should be cooked at about 350°F for about 45 minutes. Be sure to cover with foil during the initial 30-35 minutes to ensure they do not dry out. Uncover and top with cheese and bake for the remaining 10 minutes or so until brown and bubbly.

What to serve with Stuffed Peppers?

One serving of Stuffed Peppers being served from a baking dish

Can you freeze Stuffed Peppers?

Yes, you definitely can freeze Stuffed Peppers and they are a great make-ahead meal! You will need to bake them first, then you can either freeze them individually or together in a baking dish. To re-heat, simply thaw in the fridge overnight and bake in a 350°F oven until heated through.

Keep this Stuffed Peppers recipe close at hand for a quick, easy and fun way to serve dinner! Prepped and ready in under 1 hour, this recipe is great for your busy schedule!

Stuffed Peppers

Tender bell peppers stuffed with a zesty beef and rice filling and baked until bubbly.

  • 6 bell peppers
  • 1/2 lb lean ground beef
  • 1/2 lb Italian sausage
  • 1 small onion (diced)
  • 2 cloves garlic
  • 1 can small diced tomatoes (14 1/2 oz)
  • 1/2 cup white rice (uncooked)
  • 1 1/4 cup water
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon Italian seasoning
  • 2 1/2 cups marinara sauce (divided)
  • 1/2 cup cheddar cheese (shredded)
  1. Preheat oven to 350°F.
  2. Bring to a simmer, reduce heat and cover. Cook 15-20 minutes or until rice is tender. You can add more water if needed.

  3. Cut the tops off the peppers (reserve the tops), remove seeds and membranes and discard. Chop tops of the peppers to add to the filling.

  4. Bring a large pot of water to a boil and cook peppers 5 minutes. Remove and drain well.

  5. In a large skillet, brown beef, sausage, onion & garlic over medium high heat until no pink remains. Drain any fat. Stir in the diced tomatoes with juice, rice, 1 1/4 cup water, diced pepper tops, Worcestershire sauce and Italian seasoning.

  6. Place 1 1/2 cups of marinara sauce in the bottom of a 9×13 pan. Fill each pepper with the rice mixture. Spoon remaining 1 cup marinara sauce over peppers.

  7. Cover with foil and bake 35 minutes. Remove foil, baste peppers with any sauce in the bottom. Top with cheddar and bake an additional 10 minutes or until cheese is melted and peppers are tender.

If you firmer/tender-crisp peppers, skip the boiling step and bake as directed.

REPIN this Delicious Recipe

Stuffed Peppers in a baking dish with melted cheese on top

 

If you are looking for a quick and complete meal in one tidy package, then Stuffed Peppers are it! Using the pepper itself as the serving vessel, Stuffed Peppers are a fun and unique way to serve dinner to your family! #spendwithpennies #easyrecipe #stuffedpeppers #withsausage #withbeef #simpledinner

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