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Stuffed Bell Pepper Casserole Recipe

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This recipe for Stuffed Bell Pepper Casserole, by , is from Jennifer's Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Jennifer Avila


1 1/2 lbs ground beef
2 green bell peppers, diced
1 cup onions, chopped
3 cloves garlic, minced
1 tsp Cajon seasoning
1/2 tsp pepper
1/4 tsp red pepper flakes
3 tsp Worcestershire sauce
14.5 oz can diced tomatoes
2 cups beef broth
1 1/2 cups rice
2 cups sharp cheddar cheese, shredded
1 cup Pepper Jack cheese, shredded

Preheat oven to 350 and spray a 3 quart baking pan with spray.

In a large frying pan, add ground beef, onions, bell peppers, garlic, seasoning, pepper and red pepper flakes.

Cook until ground beef is no longer pink and onions and peppers are soft. Drain and add to prepared baking dish.

Add Worcestershire sauce, diced tomatoes, rice and beef broth, stir.

Cover and cook until rice is tender, about an hour.

Remove from oven, top with shredded cheese, place back in the oven uncovered and cook for an additional 5-10 minutes or until cheese has melted and is bubbly.




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