Stuffed Pepper Casserole

By Beth Anderson on August 23, 2017 at 9:10am

Cooking With Mary 8/23/17

  • 1 pound lean ground beef (I used 94% lean)
  • 1 1/2 cups cooked brown rice
  • 1 small onion, diced
  • 1 clove of garlic, minced
  • 2 bell peppers, diced
  • 2 (8 ounce) cans tomato sauce
  • 1 1/2 t. Italian seasoning
  • 3/4 t. salt
  • 1/4 t. black pepper
  • 1 T. worcestershire sauce
  • 1 T. balsamic vinegar
  • 1/2 cup sharp cheddar cheese, shredded
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet sprayed with cooking spray over medium high heat.
  3. Add in the ground beef and crumble it with a spatula.
  4. Cook the beef until it is almost cooked through, then add in the onion and garlic.
  5. Once the onion has softened add in the diced bell peppers and cook for another 2-3 minutes.
  6. Season the beef mixture with the salt, pepper, Italian seasoning, worcestershire, and balsamic.
  7. Add in the cooked brown rice and pour in the tomato sauce, stirring until everything is combined.
  8. Pour the mixture into a sprayed casserole dish and top with the shredded cheese.
  9. Bake for 15-20 minutes or until the cheese is melted and the casserole is bubbly.