It is true. Green peppers make me burp. Cucumbers also give me the belches, but there are no cucumbers in this recipe, unless you serve a salad alongside the casserole.
Another Monday night meal, tried out on friends as well as C & G who stopped by for a free meal. It appeared to be successful & I know C will want the recipe... here we go!
note: I liked mine with a bit of sour cream & black olives.
Stuffed Pepper Cheese-y Casserole
serves 10-12
What you need:
- 2 cups of COOKED rice (use 2 Success Rice boil bags & add some chicken broth to the water)
- 1 lbs ground chuck (ground beef is fine too, but has more fat)
- 1 T olive oil
- 2 lg green peppers, diced (due to my burping problem, I used 1 pepper & it came out fine!)
- 1/2 cup diced onion
- 1- 29 oz can- petite diced tomatoes, drained well
- 3- 14 oz cans- tomato sauce (I use plain, but may try garlic or basil tomato sauce)
- 2- 10 oz bags- frozen style corn kernels, cooked according to directions
- 1/2 tsp each of garlic powder, salt & black pepper
- 2-3 cups shredded cheddar cheese (I used 3 cups)
Before starting... cook the rice! Set it aside.
Best made in a stock pot/dutch oven style pot.
What to do:
- Brown the ground chuck, drain & set aside
- Using the same pot, heat the oil on Med/Hi
- Add in the onions & green peppers
- Saute until softened, about 5-10 min, stirring occasionally
- Add in tomatoes, sauce, corn, garlic powder, salt & pepper, stir well
- Bring mixture to a boil, then reduce heat & simmer 5 minutes.
- Stir in the cooked rice & cooked meat
- Pour mixture into a 9x13 baking dish
- Top with cheese
- Bake @ 350 for 12-15 minutes or until cheese melts
