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Stuffed Pepper Casserole Recipe

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This recipe for Stuffed Pepper Casserole is from Bridget's Eat to Live, Live to Eat Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. ground beef (lean)
2 green bell peppers, diced
2 red bell peppers, diced
1 small onion, chopped
1 tbsp. minced garlic
2 (8.8-oz.) pouches Uncle Ben's Ready Rice brown rice
1 (23.25 oz.) jar Prego Light Smart Traditional pasta sauce
1-1/2 tsp. dried oregano
1-1/2 tsp. dried basil
1 tsp. salt
1 tsp. black pepper
1 cup Sargento (shredded) Reduced Fat Four Cheese Italian Blend
Directions:
Directions:
Preheat oven to 350º. Spray a 13 x 9 casserole dish with non-stick cooking spray and set aside.

In a large skillet over medium heat, cook the ground beef, peppers, onion and garlic until the vegetables soften and the beef is no longer pink (about 10-12 minutes). Use a wooden spoon to break up the beef as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.

Microwave the rice according to package directions.

Add the cooked rice, pasta sauce, basil, oregano, salt and pepper to the beef in the skillet and mix well. Transfer the skillet ingredients to the prepared baking dish.

Sprinkle with the Italian cheese on top, bake uncovered until cheese is melted, approximately 18-20 minutes.
Personal Notes:
Personal Notes:
I make this all the time!!!!

 

 

 

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