Even though I sometimes like to much on raw green peppers from my garden, I would rather have them stuffed. Hence, one of of my favorite recipes is the bell pepper nacho boats recipe. When I want to switch things up a little I opt for this stuffed pepper casserole recipe instead.
What I love about most casserole recipes, is their simplicity. In most cases, you just mix all the ingredients in a dish or pan and then transfer them to a baking dish and pop it into your oven. This particular one, can be actually be frozen and then thawed when your are ready to make it for your family. With a generous 12 servings and a total of about 40 minutes to prepare, try it.
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Here’s What You’ll Need:
- ground beef
- olive oil
- green peppers
- onion
- tomatoes
- tomato sauce
- corn
- garlic powder
- salt
- pepper
- white rice
- shredded cheddar cheese
- large stock pot
- baking dish
- cutting board
- sharp knife
Dump your ground beef into the stock pot and let it brown before removing it from the pot and setting aside in a bowl. Next, I add the oil so that I can sautee the green peppers and the oil for at least 5 minutes. All the other ingredients are added to the pot, which after bringing to a boil you should turn down the heat to a low setting.
Allow the pot to simmer for another 5 minutes or so. The rice and the beef are then added to the pot, before transferring everything to the baking dish. Sprinkle your favorite cheese on top and then place in the oven to bake. Your casserole should be ready within 15 minutes. Enjoy! 🙂
You can get the full recipe on the Mostly Homemade Mom blog, here…
Stuffed Pepper
Casserole Recipe
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