Weeknight (Un)Stuffed Pepper Rice Casserole
Weeknight (Un)Stuffed Pepper Rice Casserole is a modern twist on a very classic dinner favorite. This recipe delivers the green pepper, ground beef, tomato sauce and rice that you love but in simple and easy-to-make casserole form. You might end up preferring your stuffed peppers deconstructed. This recipe makes stuffed peppers easier to cook and easier to eat.
Ingredients
- 3 Tablespoons olive oil
- 1.5 Pounds ground beef
- 1 + 2 Teaspoon salt
- 1 + 1 Teaspoon black pepper
- 2 Large green bell peppers
- 5 Cloves garlic
- 3 Tablespoons onion
- 4½ Cups cooked white rice
- ½ Cup Italian bread crumbs
- ½ + ½ Cup grated parmesan cheese
- 1 Teaspoon dried oregano
- 1 Teaspoon dried parsley
- 1 Teaspoon garlic powder
- ½ Teaspoon crushed red pepper
- 18 + 18 Ounces canned meat pasta sauce
Instructions
- Heat olive oil in a large pan sprayed skillet over medium heat. Add ground beef, 1 teaspoon salt and 1 teaspoon black pepper. Fry the ground beef and stir frequently for 10 minutes. In the meantime, dice the green bell peppers and onion into small chunks and chop the garlic fine.
- Add the chopped green bell peppers, garlic and onion to the frying ground beef. Stir and continue cooking for 10 minutes until the ground beef is cooked through and the green peppers are softened.
- Preheat oven to 400°F. In a large mixing bowl, add cooked white rice, Italian bread crumbs, ½ cup grated parmesan cheese, dried oregano, dried parsley, garlic powder and crushed red pepper. Pour the ground beef mixture from the skillet into the mixing bowl. Add 18 ounces of canned meat flavored pasta sauce into the bowl. Stir everything until fully combined.
- Pan spray a casserole dish. Spread the rice mixture evenly into the dish. Cover the rice with the remaining 18 ounces canned meat flavored pasta sauce. Cover the sauce with ½ cup of grated parmesan cheese. Bake for 20-25 minutes.
