Stuffed Bell Pepper Casserole
Recipe: #20269
July 20, 2015
Categories: Casseroles, Ground Beef, Peppers, Fathers Day, Sunday Dinner, Gluten-Free, No Eggs, Beef Dinner, Ground Beef Dinner, more
"We really love this recipe"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (229.9 g)
- Calories 388.3
- Total Fat - 18.2 g
- Saturated Fat - 7.1 g
- Cholesterol - 66.3 mg
- Sodium - 463.3 mg
- Total Carbohydrate - 30.6 g
- Dietary Fiber - 2.2 g
- Sugars - 3.8 g
- Protein - 24.7 g
- Calcium - 281 mg
- Iron - 2.5 mg
- Vitamin C - 25 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees.
Step 2
Cook rice according to package directions, set aside and keep warm.
Step 3
In a medium skillet, cook ground beef until brown, stirring to break up meat. Drain fat and set aside.
Step 4
In large 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 for 10 mins. Stir in the cooked rice and cooked beef into tomato mixture. Pour into a greased 13x9 baking dish.
Step 5
Bake, uncovered, for 30 mins or until bubbly. Sprinkle with cheese, if desired.
Tips
No special items needed.
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