Sep 9, 2016
That final push out in the garden has probably left you with buckets of veggies and a mad search for recipes to use them in. Here is a simple different slant on a perennial favorite for un-stuffed bell pepper bake. Serve it with a crisp garden salad and crunchy Italian bread for a complete meal.
Servings:6 Preparation Time:15 minutes Cook Time:55 minutes
Ingredients
1 cup brown rice
1 lb lean ground beef
1 large green bell pepper, seeded and chopped
1 medium onion, chopped
2 Tbs olive oil
1 can (14 1/2-oz.) diced tomatoes, undrained
2 tsp Italian seasoning
3 cans (8-oz.) tomato sauce
2 cups shredded Cheddar or mozzarella cheese
Directions
- Preheat oven to 350°F.
- Cook rice according to package directions. Set aside and keep warm.
- Meanwhile, in a medium skillet cook ground beef until browned, stirring to break up meat. Drain fat; set beef aside.
- In a large deep skillet cook bell pepper and onion in hot oil until tender.
- Stir in tomatoes, Italian seasoning, tomato sauce, and salt and pepper to taste. Bring to boiling. Reduce heat; simmer 10 minutes.
- Stir cooked rice and beef into tomato mixture.
- Pour into a 13x9x2-inch baking dish.
- Bake, uncovered, 30 minutes or until bubbly.
- Sprinkle with cheese, and serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.
Un-Stuffed Bell Pepper Bake - tfi/shoprite.com
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