UNSTUFFED PEPPER BAKE
Recipe off a card from Kroger...looked good so I had it and now that I'm organizing my recipes I'm putting it here for safe keeping.
Provided by randimiller
Categories Brown Rice
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
- Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
- Spread mixture evenly into a 13x9-inch baking dish and top with tomato sauce and remaining cheese.
- Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
- Store any leftovers in the refrigerator.
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Ammar Mostafa
[email protected]I'm allergic to bell peppers. Do you think this recipe would work with another vegetable, like zucchini or eggplant?
Meme Tariq
[email protected]This looks like a great recipe! I'm going to try it tonight.
Adel Botha
[email protected]I tried this recipe and found it to be a bit bland. I think it could have used more seasoning.
Judcool Shafik
[email protected]Delicious!
Emmanuel Iloegbunam
[email protected]I made this recipe last night, and it was a hit with my family. The peppers were perfectly cooked, and the filling was flavorful and moist. I will definitely be making this again.
Linda Abramowski
[email protected]This unstuffed pepper bake was easy to prepare and turned out great! The bell peppers were soft and flavorful, and the beef and rice filling was hearty and delicious. I especially enjoyed the addition of the cream of mushroom soup, which added a crea