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"Those who forget the pasta are condemned to reheat it."--Unknown

Stuffed Peppers Casserole Recipe

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This recipe for Stuffed Peppers Casserole is from Recipes To My Daughter II, 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:  
4 Red and Green Peppers (mix or keep 1 color) no big
2 cups of cooked white or brown rice
1lb of chop meat
1 small onion , diced
1 cup of parmesan cheese
3 Cups of marinara sauce ( preferably mom's)
1 more cup of sauce for bottom of dish (preferably mom's)
13 x 9 inch casserole dish
1 tbls olive oil
1 cup of shredded mozzarella cheese
Directions:
Directions:
Pre-heat to 350º
Cut peppers in half , take out seeds and membrane ( I know you hate that word lol! )
-either put peppers in a shallow dish in an inch of water , cover and cook in the oven to soften or microwave until softened.
-Saute chopped onion in olive oil until softened in a medium-large saute pan
-add chop meat to pan and cook until no longer pink, drain meat.
-return meat back to pan
-add rice , sauce, parmesan cheese, mix well
If too dry add more sauce

Put 1 cup of sauce on bottom of 13 x 9 casserole dish
-place peppers on top of sauce
-place the chopmeat & rice mixture over peppers, fill in all areas of dish
- top with more sauce if desired
-sprinkle mozzarella cheese on top
-cover with foil & bake for 30-45 mins. until heated through and peppers are soft.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is so yummy and easy to make ahead .

This casserole can serve more people, just cut up the peppers into smaller sections or even add more peppers and just put it into a larger tray or 2 smaller ones. There are no rules to the amount of ingredients in this recipe, just taste as you add the other ingredients and make sure its moist. Beef broth is always a good addition!

 

 

 

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