Undone Stuffed Pepper Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 7 |
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I just made this recipe tonight for supper and thought I'd share it.It is from the Spring 2010 edition of Kraft's What's Cooking magazine. I used a combination of red,yellow and orange bell peppers that I had frozen.Corn would also be a good addition.The recipe calls for Kraft's 4 Cheese Italiano but I used a combination of cheddar,mozza and fresh parmesan.I also added a tsp of onion flakes.You can also substitute the white rice for brown. It is a very fast tasty meal with leftovers for tomorrow. Ingredients:
1 lb ground beef |
2 green peppers, chopped |
3 garlic cloves |
2 cups rice, cooked |
1 (700 ml) jar pasta sauce |
1 cup four cheese italiano shredded cheese, divided |
Directions:
1. Heat oven to 350°F.
2. Brown meat with peppers and garlic in large skillet;drain.
3. Stir in cooked rice,pasta sauce and 3/4 cup cheese.
4. Spoon into 2 L casserole dish;top with remaining cheese.
5. Bake for 25 minutes.
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