Stuffed Pepper Casserole
My husband and I love stuffed peppers, but sometimes the whole pepper is a little overwhelming when trying to cut and eat. I LOVE this idea of chopping the peppers up and making a casserole. It’s a dish that is good for any time of year. For a lower carb dish, just use cauliflower rice instead of white.
Start with gathering all ingredients. Chop onion, bell pepper and garlic
Add ground beef, onion, bell pepper, and garlic in a skillet, cook until meat is browned and peppers and onions are softened. Drain fat
Add tomatoes, salt & pepper, and tomato paste and tomato sauce. Stir well.
Cook rice, equal amounts of water to rice. Mix into meat mixture.
Transfer to a 9 X 9 dish, top with cheese and bake until cheese is browned.
Stuffed Pepper Casserole
Ingredients
- 1 pound ground beef
- 2 cloves garlic minced 1teaspoon jar minced
- 1/2 small onion chopped
- 3 large green peppers chopped
- 14 ounces diced tomatoes
- 8 ounces tomato sauce
- 6 ounces tomato paste
- 1 cup minute rice Cooked
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
Instructions
- Cook rice acording to package.
- Chop up green peppers and onion and garlic
- In a skillet, cook garlic, onion, green pepper and ground beef until browned.
- Add the rest of the ingredients except the mozzarella cheese. Stir to combine.
- Transfer to 8 by 8 baking dish, cover with mozzarela and bake till golden brown.
- Enjoy!
