"Hunger is the best sauce in the world."--Cervantes

Katelynn's Stuffed Pepper Casserole Recipe

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This recipe for Katelynn's Stuffed Pepper Casserole, by , is from GOOD EATS!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katelynn Burns


1 Tbsp. Olive Oil
1/2 yellow onion
1 cup uncooked white rice
1 pound ground beef
1 tsp. minced garlic
2 green peppers diced
1/4 cup tomato paste
1 (14.5 ounce) can petite diced tomatoes (drained)
2 Tbsp. Worcestershire Sauce
1/2 cup shredded mozzarella cheese
1 tsp. salt
1/4 tsp. pepper

Prepare rice according to package. Do not overcook.
Preheat oven to 350 degrees.
Grease 9x13 casserole pan.
Saute onions in olive oil until translucent.
Add ground beef and cook until browned.
Add bell peppers and cook 3 minutes until softened.
Stir in garlic, salt, pepper, Worcestershire Sauce, diced tomatoes, and tomato paste. Bring to a boil. Remove from skillet and stir in rice.
Pour mixture into prepared casserole pan.
Top with Cheese and bake uncovered for 25 minutes.




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