Tuesday, September 20, 2011
Stuffed Pepper Casserole
1 lb ground beef
1 small onion, chopped
3 medium bell peppers, cut into strips
3/4 cup instant rice, uncooked
1 teaspoon season salt
1/8 teaspoon garlic salt
1 1/2 cups water
1 teaspoon beef bouillon granules
15 ounces diced tomatoes, petite cut
1/2 cup mozzarella cheese, shredded
Brown meat and onion in skillet; drain.
Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
Spray a 9x13 baking dish with cooking spray and line with peppers.
Pour meat mixture over peppers.
Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.