{"id":2275,"date":"2022-08-23T00:01:00","date_gmt":"2022-08-23T04:01:00","guid":{"rendered":"https:\/\/therabbithoel.com\/?p=2275"},"modified":"2022-08-15T20:51:46","modified_gmt":"2022-08-16T00:51:46","slug":"taking-a-recipe-and-turning-it-into-a-casserole","status":"publish","type":"post","link":"https:\/\/therabbithoel.com\/?p=2275","title":{"rendered":"Taking a recipe and turning it into a casserole"},"content":{"rendered":"\n

We love to use the poblano peppers from our garden to make stuffed peppers, but sometimes the peppers are too small or tear when I am peeling them. I wrote about that process here<\/a>. I decided to see if I could change a recipe for stuffed peppers into a casserole.<\/p>\n\n\n\n

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The casserole just out of the oven.<\/figcaption><\/figure>\n\n\n\n\n\n\n\n

If you have read much of our blog, you know that I like to make some easy dinners to toss in the freezer for busy workdays. I had a bunch of poblanos peeled and ready to go, so off I went. <\/p>\n\n\n

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\"\"<\/figure>\n<\/div>\n\n\n

Walt started some rice in the steamer. The recipe called for beef, so I cut the meat into chunks, added some water, minced garlic, salt, pepper, and chili powder. I covered it and cooked it for about 20 minutes. We pulled it out of the pan and let it cool a bit. Walt the cut it into bite size pieces.<\/p>\n\n\n\n

<\/p>\n\n\n\n

In the meantime, I saut\u00e9ed a chopped (medium) onion in a little olive oil. While that was cooking, I chopped up some tomatoes. Walt put the other ingredients – olives, raisins, and almonds – in a small bowl so they would be ready to add.<\/p>\n\n\n\n

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The original recipe called for some vinegar to de-glaze the pan, so I added a tablespoon or so. Then I added the tomatoes and cooked it for a few minutes longer. The meat was then added along with the chopped poblanos. <\/p>\n\n\n\n

\"Image
Onions, tomatoes, meat, and poblanos. <\/figcaption><\/figure>\n\n\n\n

After letting that cook together for a few minutes, I added the olives, raisins and almonds. I added about 1\/4 cup of half and half, as the original recipe called for pouring warm cream over the stuffed peppers. <\/p>\n\n\n\n

We stirred in the rice and transferred it mixture to a greased casserole dish. I sprinkled a shredded cheese blend over the top. We then baked it for about 2o minutes at 375 degrees. <\/p>\n\n\n\n

The results<\/h2>\n\n\n\n

The experiment turned out quite well over all. We ended up adding a sprinkle of salt to the dish, and some sour cream as the peppers were fairly hot this time. The next time I make it, I will probably add more tomatoes to give it just a bit more liquid. <\/p>\n\n\n\n

We also did an experiment with a chicken and cheddar stuffed poblano recipe<\/a> with good results. <\/p>\n","protected":false},"excerpt":{"rendered":"

We love to use the poblano peppers from our garden to make stuffed peppers, but sometimes the peppers are too small or tear when I am peeling them. I wrote about that process here. I decided to see if I could change a recipe for stuffed peppers into a casserole.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","_monsterinsights_skip_tracking":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"We love to use the poblanos from our garden to make stuffed peppers, but sometimes the peppers are too small or tear when I am peeling them. 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