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Stuffed Pepper Casserole
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Stuffed Green Peppers made easy!


Serves/Makes:4 or more

  • 1-1/2 lbs (.7 kg). ground beef
  • 1/2 cup (125 ml) chopped onion
  • 1 package Lipton Spanish Rice Mix
  • 1 8 oz (224 grm). can tomato sauce (or more)
  • 4 green peppers, seeded and chopped
  • seasoning for beef (your preference--I used-seasoned salt, pepper, onion powder, and dash or two of chili powder)
  • shredded mozzarella
  • Preheat oven to 350 degrees (175 C.).
  • Start by browning the ground beef with seasonings and the chopped onions.
  • As that is cooking, steam the chopped green peppers.
  • Cook the Spanish rice in a large casserole dish in the microwave.
  • When all 3 are done (peppers soft to the fork, meat drained, and rice cooked), combine them together in the casserole dish, the amount of meat and green peppers is up to your own taste.
  • It works best if you have a pretty equal portion of meat to rice.
  • Add the tomato sauce--it helps it stay moist when you bake it in the oven, uncovered.
  • Use enough sauce that you have a good smooth consistency not too much, not too little, I always add a dash of sugar when I use tomato sauce.
  • Leave about a layer 1/2 inch thick of sauce on top of the whole casserole and pop it into the oven for about 30 to 40 minutes.
  • I then top with mozzerella cheese, let it melt, brown up a little, and it's done!
  • Careful, cause it will be hot!
I usually serve this with some warm french bread and butter, and a small dinner salad. I've also tried it with tomato bisque soup in place of sauce, it gives it a richer, less spicy/jazzy flavor, but still good. I really think I make it a little different every time, but that's half the fun of it! I originally did this because I love stuffed peppers, but hated stuffing them and trying to get them to stand up!

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