Crispy pepper and onion casserole uses frozen peppers

 Add 2 Tbs. of butter and a generous sprinkle of salt, pepper, and garlic powder. Add a tiny sprinkle of cayenne pepper and a teaspoon of sugar.  Mix well. The tiny bit of sugar could be replaced with a packet of Splenda, but something is needed to cut the slightly bitter nature of the peppers. The peppers and onions should be thawed and partially cooked. The beautiful colors of this dish make it a perfect fall side dish. After draining the peppers and onions, we are ready to add seasoning and assemble the casserole. Do be sure they are well-drained or the dish will lose its crispy appeal. This recipe uses one bag of frozen peppers and onions available at Kroger Stores everywhere. This recipe can easily be doubled and probably will be the next time you prepare it because they will gobble it up.You will need a small microwavable dish with a lid to steam the peppers.  Add a few tablespoons of water and cook for five minutes. Drain.View the list »
A quick and easy side dish that your family will love

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This crispy pepper and onion casserole is a quick and easy recipe because it uses frozen peppers and onions. It will become one of your family's favorite side dishes. It is colorful and flavorful, adding interest to the meal. It goes with anything, especially pork.

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Ingredients:

  • Frozen peppers and onions: One Bag (I use Kroger’s)
  • Margarine or butter: 2 Tablespoons for dish plus enough to generously dot the top.
  • Shredded sharp cheddar: 1 cup
  • Any type of cracker: ¾ of a sleeve
  • Salt, pepper, garlic powder: generous sprinkles
  • Cayenne pepper: Tiny dash
  • Sugar: 1 teaspoon

Instructions:

  1. Preheat oven to 375 degrees.
  2. Place frozen peppers and two tablespoons of water in a microwavable dish with a lid. Cook in microwave for five minutes and drain very well.
  3. Add butter and seasonings. Place in a well-oiled, oven proof dish. (Sometimes I use the same one!)
  4. Top with cheese.
  5. Crumble crackers and dot with generous blobs of butter.
  6. Bake uncovered until the top of the pepper casserole is a beautiful and crisp golden color.
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  •  This recipe uses one bag of frozen peppers and onions available at Kroger Stores everywhere. This recipe can easily be doubled and probably will be the next time you prepare it because they will gobble it up.You will need a small microwavable dish with a lid to steam the peppers.  Add a few tablespoons of water and cook for five minutes. Drain.
  • The peppers and onions should be thawed and partially cooked. The beautiful colors of this dish make it a perfect fall side dish. After draining the peppers and onions, we are ready to add seasoning and assemble the casserole. Do be sure they are well-drained or the dish will lose its crispy appeal.
  •  Add 2 Tbs. of butter and a generous sprinkle of salt, pepper, and garlic powder. Add a tiny sprinkle of cayenne pepper and a teaspoon of sugar.  Mix well. The tiny bit of sugar could be replaced with a packet of Splenda, but something is needed to cut the slightly bitter nature of the peppers. 
  •  Sprinkle the 4 ounces of sharp cheddar cheese over the seasoned peppers and onions. Don't substitute mild cheddar or Mozzarella; the dish needs the tang of sharp cheddar cheese against the peppers.The cheese with the peppers and onions is a really nice blend of flavors. The kids will love the tangy, sharp cheese in the dish.  
  •  Add a layer of crushed saltines and dot with butter. You could use Ritz crackers, if you desire. Bake in a preheated oven at 375 until the top is golden and crispy. Allow to stand a few minutes before serving. You will see this dish disappear quickly!It goes well as a side-dish with just about any main course, particularly pork. 
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, Knoxville Cooking Examiner

Barbie Crafts enjoys pursuing her freelance career by writing on a variety of topics here at the Examiner. She has also been published on Associated Content, Demand Media, Triond, and Crafts 'n Things magazine.

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