Stuffed Pepper Casserole

1. 1

   Preheat oven to 350 degrees (175 C.).

2. 2

   Start by browning the ground beef with seasonings and the chopped onions.

3. 3

   As that is cooking, steam the chopped green peppers.

4. 4

   Cook the Spanish rice in a large casserole dish in the microwave.

5. 5

   When all 3 are done (peppers soft to the fork, meat drained, and rice cooked), combine them together in the casserole dish, the amount of meat and green peppers is up to your own taste.

6. 6

   It works best if you have a pretty equal portion of meat to rice.

7. 7

   Add the tomato sauce--it helps it stay moist when you bake it in the oven, uncovered.

8. 8

   Use enough sauce that you have a good smooth consistency not too much, not too little, I always add a dash of sugar when I use tomato sauce.

9. 9

   Leave about a layer 1/2 inch thick of sauce on top of the whole casserole and pop it into the oven for about 30 to 40 minutes.

10. 10

    I then top with mozzerella cheese, let it melt, brown up a little, and it's done!

11. 11

    Careful, cause it will be hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.