My sweet neighbor brought me some bell peppers from her garden. I thought I would make my Stuffed Bell Pepper recipe, but wanted to try something new--my Unstuffed Stuffed Bell Pepper Casserole was born!
Unstuffed Stuffed Bell Pepper Casserole
1 Tablespoon Grapeseed oil (can use olive oil)
2 cups diced bell pepper (about 3 medium peppers)
1 cup diced onion (a medium onion)
1/2 Tablespoon minced garlic
1 pound ground beef (I use the lean)
1-11/2 Tablespoon Italian seasoning
1 teaspoon salt
1/8 teaspoon pepper
1 (14.5) oz. can petite diced tomatoes
3 cups cooked rice (I used white but can use brown)
1 cup mozzarella cheese, divided
1/4 cup Parmesan cheese, divided
In a large frying pan, saute bell peppers, onion, and garlic in the grapeseed oil on medium high until soft (about 5 minutes). Add the ground beef (I put a little salt, pepper and garlic powder on the meat). When cooked drain any excess liquid from pan. Add the Italian seasoning, salt, pepper, diced tomatoes, rice, 1/4 cup mozzarella cheese and 1/8 cup of Parmesan cheese. Mix well. Put in a 9x13 baking dish and top with the remaining cheese. Bake at 350 degrees, covered, for 25 minutes. Uncover and bake another 5 minutes. Enjoy!
**3/4 cup uncooked long grain rice made 3 cups cooked rice.
How to make white long grain rice:
(Use double the water to the rice. For 3/4 cup rice, use 1 1/2 cups water. For 1 cup rice use 2 cups water.)
Put water in a pot and add some salt and butter. Bring to a boil. Add rice, stir, cover pot and cook on low for 20 minutes. After 20 minutes, remove from stove and let sit about 5 minutes. Your rice should be perfect!
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