This time of year, peppers are in season and they are a great value at your local grocery store or farmer’s market. A family favorite for us is stuffed bell peppers. This is a wonderful dish but a bit time consuming for a quick weeknight meal. A great alternative is to use the same ingredients and make it into a casserole. Here is my version of Stuffed Peppers on a weeknight!
Easy Weeknight Stuffed Pepper Casserole
Ingredients
- 2 cups beef broth I use beef base
- 1 cup rice not instant
- 1 lb. ground beef
- 1 medium onion chopped
- 1 tsp oregano
- 1 tsp garlic powder 1 clove garlic
- 2 medium bell peppers seeded and chopped
- 3 cups tomato sauce
- 1 cup shredded cheddar cheese Monterrey Jack or other favorite cheese
Instructions
- 1. Preheat oven to 400 degrees Fahrenheit, lightly grease 9X13 pan
- 2. Put rice in bottom of pan and pour boiling beef broth over rice and set aside.
- 3. Brown meat, onions and peppers (if you use a clove of garlic, add at this time) until meat not pink and vegetables are tender. Drain off grease.
- 4. Add tomato sauce, oregano and garlic powder, heat through and spread mixture over top of rice.
- 5. Sprinkle cheese over the top of casserole and bake for 35 minutes or until rice is cooked.
Notes