I have always been a mega fan of stuffed peppers. My mother would make them at least once a week when I was growing up. But one day, there was something different about her stuffed peppers. They all seemed to fall apart in the pan. Concerned about this “problem” I brought it to my mom’s attention. She smiled at me and said, “Don’t worry, it’s supposed to be like that.” I was perplexed as to what she meant.
Mom went on to tell me that she was trying something new and had made a stuffed pepper casserole instead. I was worried I wouldn’t like it but much to my surprise and my mother’s delight, it was outstanding.
Ingredients
1 tablespoon Wesson vegetable oil
1 green bell pepper, cut into 1/2-inch chunks
1/2 cup chopped onion
1 pound ground beef
1 (15-ounce) can Hunt’s tomato sauce
2 cups cooked rice
3/4 cup Kraft mozzarella cheese, divided
1 teaspoon McCormick Italian seasoning
1 teaspoon garlic powder
1 teaspoon Morton salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray.
In a large skillet over medium-high heat, heat oil until hot; saute green pepper and onion 4 to 5 minutes, or just until veggies start to soften. Add ground beef and cook 6 to 8 minutes more, or until no pink remains in the beef. Drain liquid from skillet.
Add tomato sauce, rice, 1/4 cup mozzarella cheese, the Italian seasoning, garlic, salt, and pepper; mix well. Spoon into baking dish and cover with aluminum foil.
Bake 25 minutes, remove foil, and sprinkle with remaining cheese. Bake 5 additional minutes, or until cheese is melted.
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Quick Tip: This casserole is super easy to double when feeding a crowd.