Stuffed Bell Pepper Casserole
Talk about an easy week night dinner!
Essentially a deconstructed stuffed bell pepper, this recipe is delicious and easy to make.
If you have a busy schedule this is certainly a meal you can make quickly or ahead of time.
Stuffer Bell Pepper Casserole
- 1 tablespoon olive oil
- ½ yellow onion diced
- 1 cup white rice uncooked
- 1 pound ground beef
- 1 clove garlic minced
- 2 green bell peppers diced into ½ inch pieces
- ¼ cup tomato paste
- 1 14.5 ounce diced tomatoes liquid drained
- 2 tablespoon Worcestershire sauce
- ½ cup shredded mozzarella cheese
- salt and pepper to taste
Prepare rice according to package and set aside. Be careful not to overcook.
Preheat oven to 350 degrees
In a large skillet, saute onion in olive oil until translucent.
Next, add ground beef and cook until no more red is present.
Add bell pepper and cook until it begins to soften.
Stir in garlic, salt and pepper, tomato paste, diced tomatoes and Worcestershire sauce and bring to a slight boil.
Remove from heat and stir in cooked rice.
Pour mixture into a greased 9X13 pan.
Sprinkle cheese over the top and bake uncovered for 25 minutes.
.:: Leftover Tip ::.
Heat about a cup of casserole in a pan. Once heated through, scramble a beaten egg and cook throughly. This was delicious and a great way to use leftovers in a creative way.