Stuffed Pepper Casserole

This is for all those who have family that just eat the stuffing out of the stuffed peppers and leave the peppers behind. If you cut the veggies up small, you can even sneak them pass the kids. I've made this many times and kids love it. It's also a good dish for a pot luck dinner.

STUFFED PEPPER CASSEROLE 

(Serves 8)

Ingredients:

*1 1/2 pounds ground beef

*1 cup uncooked long grain white rice

*2 cups water

*1or 2 green bell pepper, chopped (I use 1)

*1 or 2 red bell peppers, chopped (I use 2)

*1 medium yellow onion, chopped

*2 cloves garlic, chopped

*2 (8 ounce) tomato sauce

*1 quart of stewed tomatoes (or large can)

*1/2 teaspoon garlic powder

*1 teaspoon pepper

*1 teaspoon salt

*1 tablespoon Italian seasoning

*2 cups shredded Colby & Monterrey Jack cheese

Directions:

~Place the rice and water in a saucepan, and bring to a boil.

~Reduce heat, cover and cook 20 minutes.

~Preheat oven to 350 degrees.

~In a large oven proof skillet, cook green peppers, red peppers, onions, garlic and beef.

~Cook until beef is evenly browned.

~Drain beef and return to pan. (If you don't have an oven proof pan put into a 9X13 inch pan)

~Mix in cooked rice, tomato sauce, garlic powder, salt, pepper and Italian seasoning.

~Sprinkle cheese over meat & rice mixture.

~Bake in a preheated oven for 20 minutes.

Helpful Hint: If you are making this dish for a friend, make it up to the oven part. Then when they are ready to eat it, they can pop it into the oven for the 20 minutes. It's hot and fresh when they are ready to eat it.

You can also freeze it at this point for future use.