Tuesday, June 14, 2011

Tuesdays at The Table -- "Unstuffed Pepper Bake"

Lately Kroger has been sending out little coupon books in the mail with recipes and discounts for the ingredients needed. I've been saving a couple and finally decided to try this Unstuffed Pepper Bake last night.

For a casserole--not bad! AND my 11 month old even got in on the action, so you should too!

Unstuffed Pepper Bake
1 lb. Ground Beef
1/3 c Frozen Chopped onions diced(I used fresh.)
1 1/2 c Tri-Color Peppers diced(i.e. the expensive yellow, red, and orange ones!). I'm sure you could sub green but I found these on sale. 
2 garlic cloves, minced
1/2 tsp. salt
1/4 tsp. ground black pepper
1 (14.5 oz) can petite diced tomatoes, drained
1 1/2 c instant white or brown rice
1 tsp. Worcestershire Sauce
1 tsp. Italian seasoning
1 (8 oz) package finely shredded sharp cheddar cheese, divided
1 (15 oz) tomato sauce

Preheat oven to 375.
Saute ground beef, onions, peppers, and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
Stir in the tomatoes, rice, Worcestershire and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
Spread mixture evenly into a 13X9 inch baking dish and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
Store leftovers in fridge. 

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