Unstuffed Pepper Casserole

  • PrepTime: 15 Mins
  • CookTime: 45 Mins
  • TotalTime: 60 Mins

Ingredient

  1. 1 1/2 pounds ground beef
  2. 1 cup onion (chopped)
  3. 1/2 cup celery (chopped)
  4. 2 large bell peppers (cut in 1-inch squares)
  5. 1 1/2 teaspoons salt
  6. Optional: 1 teaspoon celery flakes
  7. 1/2 teaspoon freshly ground black pepper
  8. 1/2 teaspoon dried leaf oregano
  9. 1/2 teaspoon dried leaf basil
  10. 1/2 teaspoon garlic powder
  11. 1 can (14.5 ounces) diced tomatoes
  12. 1 can (15 ounces) tomato sauce, divided
  13. 1 1/2 teaspoons Worcestershire sauce
  14. 1 1/2 cups cooked rice
  15. 8 ounces shredded Cheddar cheese or Cheddar Jack blend

Instruction

  1. Heat the oven to 350 F.
  2. Lightly grease a 3-quart baking dish.
  3. In a large skillet over medium heat, brown the ground beef with the onion and celery for 5 minutes. Add the bell pepper, salt, freshly ground black pepper, celery flakes, if using, oregano, basil, and garlic powder. Continue sautéing until the vegetables are tender and the meat is no longer pink. 
  4. Add the tomatoes to the beef, along with half of the tomato sauce and the Worcestershire sauce. Stir to blend. Simmer for 5 minutes. Stir in the rice and half of the cheese. 
  5. Spoon the meat mixture into the prepared baking dish. Spoon the remaining tomato sauce evenly over the top and then sprinkle with the remaining cheese.
  6. Bake for 25 to 30 minutes, until hot and bubbly. Serve with a tossed salad and biscuits or any other side dish.
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