Tonight for dinner, I made this Stuffed Peppers Casserole. I used the recipe from Robbie's Recipe Collection as the basis for my casserole. Of course I added some things and changed others. It's just my nature as a cook. ;0) We really enjoyed this casserole served with mashed potatoes. DH requested that I use less green peppers next time because he isn't a fan of cooked green peppers.
Here's the recipe, with my additions in italics.
Ingredients:
Serves : 4 Prep. Time : 1:15
1 Lb. ground beef OR turkey
1 Lb. ground beef OR turkey
2 Tbls. chopped onion
1/3 cup chopped green bell pepper
1 cup cooked rice
1 tsp. salt
1/8 tsp. garlic salt (1/4 tsp. garlic powder instead)
1 Tbsp. Worchestershire Sauce
1/4 tsp. dried basil
Fresh Ground Black Pepper
(2) 8 oz. cans tomato sauce (I used 1 15 oz. can Contadina Zesty Tomato Sauce)
3 med. green bell peppers - seeded, sliced lengthwise
1/2 cup shredded mozzarella cheese (I used 1/2 cup cheddar cheese and added it to the meat mixture with the rice , then topped it with 1/2 cup of cheddar during the last 5 minutes.)
Directions:
-Brown meat, onion, and chopped peppers in skillet, stirring occasionally.
-Drain off fat.
-Stir in rice, salt, garlic salt, worchestershire sauce, basil and 1 can of tomato sauce( or 1/2 can of zesty tomato sauce)and 1/2 cup cheddar cheese; heat through.
-Spray a 9" X 9" X 3" baking pan with cooking spray and line with 1/2 the sliced peppers.
-Pour half of meat mixture over peppers.
-Layer remaining sliced peppers on top of meat mixture.
-Pour remaining meat mixture on top.
-Pour remaining tomato sauce over meat mixture.
-Cover with foil and bake in a 350 degree oven for 45 minutes.
-Uncover and bake an additional 10 minutes.-Sprinkle with cheddar cheese and bake an additional 5 minutes.
Enjoy!
Have a day full of blessings,
Lisa
