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.