Monday, March 18, 2013

Stuffed Pepper Casserole


Dave and I both like stuffed peppers.  I usually make them in the crock pot, stuffing each individual pepper with a tasty, flavorful filling.  But inevitably when we sit down to eat them, the first thing both of us does is to cut it up into a big pile so each bite includes a hearty scoop of filling and a big chunk of pepper.  Kind of defeats the purpose of stuffing each of those peppers.  Enter this casserole.  The peppers are already cut up for you and the whole thing cooks together, covered in a generous helping of melted cheese and purely delicious.  It's a new twist on comfort food both warm and hearty and perfectly seasoned.  The peppers soften perfectly, the beef and rice provide great texture and flavor, and the sauce brings it together to make a great casserole to feed a small crowd.

About 3 months ago I found this recipe on Pinterest and I think I've made it three times already.  It's just one of those easy, tasty meals that you just want to have again.   Jessica at A Kitchen Addiction shared this recipe and the only change I made was to use my homemade marinara sauce rather than a jarred spaghetti sauce, namely because that's what I had.  Use whatever is easiest for you, but definitely make this recipe.  In about 40 minutes, you can have a hearty, delicious new twist on comfort food that's fairly healthy and super easy.

Stuffed Pepper Casserole


Ingredients

1 pound ground beef
2 green peppers, coarsely chopped
1 teaspoon onion powder
salt, to taste
3 garlic cloves, minced
2 cups brown rice, cooked
24 ounces pasta sauce
1 1/2 cups mozzarella cheese, divided

In a large skillet, brown ground beef, then drain off excess fat.  Add peppers, then season with onion powder, salt, and minced garlic.  Cook over medium-low heat until peppers are tender.



In a 2 1/2 quart casserole dish, combine in rice, pasta sauce, and 3/4 cup cheese.


 Stir in beef mixture and top with remaining cheese.


Bake at 350 degrees F for 25 minutes until cheese starts to brown.  Remove from oven and let sit for 5-10 minutes before serving.


Makes 6 servings.

Happy Baking,
The Cookie Princess

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2 comments:

  1. This sounds great! I can never figure out how to cut into a stuffed pepper without completely destroying it, so this is the perfect solution! Yum!

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    Replies
    1. all the flavor and none of the worry about fancy pepper presentation! :)

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