Stuffed Pepper Casserole! By: Kecia’s Flavor Breakthrough! Serves and army! Or four with left overs! When we returned from vacation I notice my peppers had gone crazy! I thought that I would make stuffed peppers, but now I am just lazy… So, I decided to make it a casserole instead. A little easier and it won’t take quite as long! But, I knew it would make my Honey happy, because he loves stuffed peppers. And it did! This was a really tasty meal. And the left overs? Even better!
- 1 cup whole grain rice
- 1 ½ cups water
- 1/2 pound ground beef
- 1/2 pound Italian sausage
- 2 green bell peppers, diced
- 1 sweet onion, diced
- 2 cloves garlic, minced
- 1 tbsp. Italian Herb paste
- 2 cups diced tomatoes
- 2 cups tomato sauce
- Salt and Pepper to taste
- ¾ cup shredded mozzarella cheese
- ¼ cup shredded parmesan cheese
- 2 tsps. Italian Seasoning
Preheat oven to 350° F
Place rice and water in pan and bring to a boil, reduce heat, cover and simmer 10 minutes. Set aside In large skillet brown meat then drain.
Return to skillet. Add peppers and onions; cook until onion becomes slightly translucent.
Add garlic and herb paste, cook an additional minute until it becomes fragrant.
Stir in rice, tomatoes, sauce and salt and pepper.
Pour into a large casserole dish that has been coated with cooking spray. Cover with aluminum foil and bake for 30 – 45 minutes or until liquid is absorbed.
Remove foil and sprinkle cheeses over the top, sprinkle with Italian seasoning.
Place back in oven uncovered for 10 minutes or until cheese is hot and bubbly! Let stand for 10 minutes, serve hot!