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Monday, January 2, 2017

 Stuffed Pepper Casserole

 1 c. white rice
1 lb. ground beef
1 large green bell pepper, chopped
1 med. onion, chopped
2 tbsp. olive oil
1 can (14 ½ oz) diced tomatos w/basil, garlic and oregano
3 cans (8 oz each) tomato sauce
2 tsp. garlic salt
½ tsp. ground black pepper

1. Preheat oven to 350 F – only if you plan to serve right away. Mixture can be refrigerated or frozen and baked later (See note below)

2. Cook rice according to directions.

3. Brown ground beef in skillet, drain fat and set beef aside

4. In deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 min. Stir in cooked rice and cooked beef into tomato mixture.
**If you are freezing, allow mixture to cool, and put in a gallon size zip loc, freeze flat.

On cooking day, thaw mixture and
5. pour into 9 x 13 inch pan

6. bake uncovered for 30 minutes or until bubbly

Optional: sprinkle with shredded cheddar cheese after baking is done. 

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