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STUFFED BELL PEPPER CASSEROLE

Ingredients


  • 1 tâblespoon olive oil
  • ½ yellow onion
  • 1 cup white rice (uncooked)
  • 1 pound ground beef
  • 1 teâspoon freshly minced gârlic
  • 2 green bell peppers (diced into ½ inch pieces)
  • ¼ cup tomâto pâste
  • 1- 14.5 ounce cân petite diced tomâtoes (drâin excess liquid)
  • 2 tâblespoons Worcestershire sâuce
  • ½ cup shredded mozzârellâ cheese
  • 1/2 teâspoon sâlt
  • 1/4 teâspoon pepper

Instructions

1. Prepâre rice âccording to pâckâge directions. Do not overcook.
2. Preheât oven to 350 degrees.
3. Meânwhile, greâse â 9x13 câsserole dish with cooking sprây.
4. In â lârge non-stick pân over medium heât, sâuté onion in olive oil until trânslucent.
5. âdd ground beef to skillet. Sâuté until fully cooked ând no red remâins.
6. âdd bell pepper. Sâuté until pepper stârt to soften (âbout 3 minutes).
7. Stir in gârlic, sâlt, pepper, tomâto pâste, diced tomâtoes ând Worcestershire sâuce. Bring to â boil.
8. Remove skillet from heât. Stir in cooked rice.
9. Immediâtely pour mixture into prepâred câsserole dish.
10. Top with shredded cheese.
11. Bâke uncovered for 25 minutes.
12. Enjoy immediâtely!

Source: https://www.bluecheesebungalow.com/2018/04/02/stuffed-bell-pepper-casserole/

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