Stuffed Pepper Casserole

Stuffed peppers are something I have loved since I was a child. My grandmother made them often, and thankfully her recipe has been passed on to me (will have to post her recipe sometime). I have made hers before and they are fantastic, but they are not the easiest dish to make. Lots of steps and lots of ingredients. When I found this stuffed pepper casserole recipe on Pinterest, I knew I had to give it a try in hopes of getting that same flavor but with an easier process. My husband and I were both impressed and ate every bit of it-even the left overs! It was adapted from a Kraft recipe and then I adapted again...so it's a twice adapted Kraft recipe! Hope you give it a try and feel free to adapt it to your family's liking.

1. Cook brown rice. You need 2 cups cooked, so I think I used about 2/3 c. uncooked.

2. Dice up a large green pepper, small onion, and mince 2 cloves garlic. Set those aside for a minute, while you brown your beef.

 3. In a skillet, brown 1 lb. lean ground beef. Once the meat is almost cooked through, add in the green pepper and onion. Let cook for a couple minutes while stirring.

4. Once the pepper and onion start to become slightly tender, add in 1 shredded carrot and your minced garlic. Cook stirring for about 2 more minutes.

5. In a casserole dish, combine your 2 c. rice and beef mixture. 

6. Add in a 24 oz jar of spaghetti sauce. Stir 1 can of sliced water chesnuts(cut in half), onion powder, and salt, pepper and red pepper flakes to taste.

7. Stir in about 1/2 c. mozzarella cheese and sprinkle the last 1 c. cheese on top. Bake at 350 for 30 minutes until bubbly and cheese begins to brown.

Stuffed Pepper Casserole

Serves 6-8

2 cups cooked brown rice
1 lb. lean ground beef
1 large green pepper, diced
1 small onion
1 carrot, shredded
1 can sliced water chesnuts, cut in half
2 cloves garlic, minced
1 24oz. jar spaghetti sauce(italian seasoned-if using plain you may need to add a few more spices)
1 tsp. onion powder
salt and pepper to taste
1 1/2 c. mozzarella cheese, divided

Cook the rice in a pot. Meanwhile, dice up the green pepper and onion, mince the garlic, shred the carrot, and cut the water chesnuts in half. In a skillet, brown the ground beef. Once its almost cooked through, add in the onion and green pepper. Cook for a couple minutes until slightly tender. Next add in the carrot and garlic and cook stirring for a couple more minutes. In a large casserole dish pour the beef mixture, rice, water chesnuts, and spaghetti sauce. Mix it up and give it a taste test. Season to your taste using salt, pepper, onion powder, and red pepper flakes. Stir in 1/2 c. mozzarella cheese and sprinkle the other 1 c. on top. Bake at 350 for 30 minutes or until hot and bubbly.

Apple Carrot Molasses Muffins

I found these little muffins on pinterest at http://catesworldkitchen.com/2010/02/molasses-muffins/. I brought them to school for the 4th grade team and they were a big hit! They are so moist and just the right amount of sweetness. For being so delicious, it's hard to believe they are so healthy. Even the hubby loved them which was a big surprise! I really encourage you to try them. They would be perfect to make on a Sunday night to eat throughout the week for breakfast.

1. Add all your dry ingredients together in a bowl.

2. Grate one large carrot and 1 apple.

3. Mix all your wet ingredients together, including carrot and apple.

4. Slowly mix your dry ingredients into the wet. Add the chopped walnuts.

5. Fill your muffin pan. I used a mini muffin pan. Bake at 350 until toothpick comes out clean.

Apple Carrot Molasses Muffins

1.5 cups white whole wheat flour

1 tsp. baking powder

1 tsp. baking soda

1/4 tsp. salt

1 1/2 tsp. cinnamon

1 tsp. ginger

1/4 tsp. nutmeg

2 eggs

2/3 c. molasses

1 apple peeled and grated (I used a gala apple)

1 large carrot grated

1/2 c. walnuts chopped

1/4 c. oil (I used coconut oil)

Mix dry ingredients together in a bowl. Grate your carrot and apple. Mix wet ingredients along with the carrot and apple. Add dry ingredients to wet and add your nuts. Bake at 350 in either regular or mini muffin tin until toothpick comes out clean. Makes about 14 regular muffins or about 30 mini muffins.