Beef and vegetable casserole completely stole my heart. You know when you try something and it just clicks with you in every possible way?! It was just fantastic from the taste to the aroma.

As my hubster smelled the food coming out of the kitchen, he got up right away. The table was already set and yeah, I had to take pictures, like 15 minutes of wait time was not that bad, but that got him all hungry and ready to eat.

Well, you know that is the actual life of a food blogger, waiting time is necessary because the lighting is always perfect at that moment when we have to serve the food and food was looking gorgeous.

Also, the outside light was fudging PERFECT. My kids were with my mother in law in the park so we ate “romantic” lunch by ourselves.

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Well, lets a scratch that romantic because I ate right out of the baking pan. Yes, I know, I have no manners. However, in my defense, we are past romantic crap after spending so many years together.

Therefore, we ate until both of us dropped almost on the floor, it was that good. You have no idea how simple this casserole is as well as flavor. I hope you guys really try it.

Yield: Serves 6

Beef and Vegetable Casserole

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A perfect Fall recipe. Beef and Vegetable Casserole.

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Ingredients

• BASE:
• 1/2 medium Cauliflower Head Florets
• 1/2 medium Butternut Squash, shredded
• 1 medium Onion, shredded
• 3 Garlic cloves, minced
• 1/2 cup Smoked Ham, cubed {I used Virginia Ham}
• 4 ripe Tomatoes, peeled and crushed (if you don't have fresh use from the can)
• Few Pinches of Oregano & Basil
• Salt & Pepper to taste
• MEAT:
• 1/2 Lb. Sautéed Ground Beef
• 1/2 can/jar Meat based Tomato Sauce/OR Marinara
• Pinch of Salt and Pepper, or to taste
• TOPPING:
• 2 handful of Oatmeal
• 1 cup Mozzarella, shredded
• 1/2 cup Grated Parmigiana
• 1 cup French Onions + more for garnish
• few springs Parsley/or any other herb, chopped

Instructions

1. Preheat the frying pan and put in the ground beef to get brown and release all the fat. Once the beef looks done, without any blood, take it out with the spoon onto a paper towel to get rid of unwanted fat. Also, half the oil in the frying pan by dumping the other half. 
2. Wash the cauliflower and cut only florets; cut the butternut squash in half and peel, then shred. Shed the onion and mince the garlic. Peel tomatoes or use canned then crush, cube ham and you may use any ham that you have, smoke is the best. Put everything on the side and start with sautéing cauliflower florets in the oil that you cooked beef. 
3. Cook cauliflower on medium-high heat for 5 minutes, drop in shredded butternut squash, onion and garlic; Season and stir. 
4. Add tomatoes, crush them more in the pan and add cubed ham, season with salt and pepper if needed and sprinkle dry herbs. Let it cook for 10 minutes on medium high. Stir and put in the bowl and set aside. 
5. Return cooked ground beef in the frying pan and put in meat-based tomato sauce or marinara sauce. Stir well and season if you need. Taste before seasoning. 
6. Preheat the oven on 400 degrees Fahrenheit.
7. In the bowl mix oatmeal, French onions, mozzarella, and Parmigiano cheese.
8. In the baking pan, put first veggie mixture, spread equally on all sides. Then add meat and sauce. Sprinkle evenly oatmeal mixture and bake. 
9. Bake or 20 minutes or until all the cheese is melted completely and bubbling.
10. Chop fresh herb, I used parsley and garnish on top of the casserole and when ready to be served. 

Notes

• You may use any meat; ground or minced chicken or turkey, cubed pork.
• I used fresh ripe tomatoes, but you can use from the can. 
• I used oatmeal instead of the panko bread crumbs, but you can use any bread crumbs that you have. 

Did you make this recipe?

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Happy beginning of the week! I am already looking forward to Friday, aren’t you, too? Again I’ve been busy in the kitchen making those quick and simple recipes that even my 10 years old can do it. In fact, last night all three of them were making a mini chocolate chip with nuts muffins for their breaky, while my nose was in the computer screen working. I love that!

I love when they ask me: “can we do something for you, mom?” It’s that much sweeter and tastier, even though they might not look like barkers muffins we munched on them last night as well as this morning but let’s talk about these peppers right now.

These are super simple and so delicious. If you do happen to love pepper and of course cheese than this combo will win your heart. 
A while ago, I talked how my hubby loves peppers but only raw and for some reason green, on the other hand when I made roasted peppers in garlic and sour cream sauce he literally mopped the baking pan with the bread, of course after some negotiations.

So today I decided to win him over again with just a bit different version, and he loved it. 
Amazing taste, little kick from the garlic and sprinkle or two of chili flakes, beautiful marriage between cheese and sweet peppers-it is must try a recipe!

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Cheese Stuffed Baked Sweet Peppers

Course Side Dish

Cuisine Mediterranean

Keyword cheese, baking, peppers

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 teaspoon Oil canola, corn, or olive oil
• 2 Garlic cloves finely minced
• 10 Mini Sweet Peppers
• 4 oz Queso Fresco Cheese sliced and/or crumbled
• 2 tablespoons Breakstone's Sour Cream
• 1/3 cup Heavy Whipped Cream
• Salt and Pepper to taste
• Sprinkle of Red Chili Flakes

Instructions

1. Preheat oven on 400F(200C)
2. Wash the peppers and cut the tops, then with your index finger make an opening in the peppers take seeds if any.
3. Fill each pepper with the cheese. This cheese crumbles easily so just stuff them until full.
4. Add in the baking pan oil and finely minced garlic. Put stuffed peppers next to each other.
5. In the bowl or a cup mix sour cream and whipped cream, and then pour over the peppers.
6. Add few little pinches of salt,  peppers and chili flakes-taste to see if it's salty enough.
7. Cover the baking pan with aluminum foil and bake for 20 minutes. Uncover when ready to be served.
8. Serve it hot or warm!

Recipe Notes

These peppers are great with grilled meat, or fish. You may use even spicy peppers. Instead of Queso Fresco Cheese, I suggest Feta Cheese, but be careful how much salt you use because Feta is much saltier than Queso Fresco I added rosemary on the end just for the picture, and I got to say I wish I added a spring of it when it was baking or better said steaming under that foil. It gave me a wonderful aroma. So you might try that idea too.