Sunday, October 9, 2011

Peppers Casserole Recipe

Stuffed Peppers is a great dish that Jim and I both love to eat, but I didn't like that the stuffing fell out each time I went to cut the pepper - I like a mix of everything in one bite. Then I thought, "why not put the peppers in the casserole, then there's no problem of the stuffing falling out." I still get peppers in my meal and nothing falls out - genius!

Peppers Casserole

2 large green or red bell peppers, sliced thin. I've been using frozen peppers in a  
        bag, it's cheaper, plus you get 3 colors in the bag - very colorful
Extra-virgin olive oil
1 medium yellow onion, sliced thin
1 clove of garlic, chopped
1 lb. of lean ground beef
1 cup of cooked rice
1 cup chopped tomatoes, fresh, canned or roasted
1 tbsp. chopped fresh oregano or 1 tsp of dried oregano
Salt & pepper
1/2 cup ketchup
1/2 tsp of worcestershire sauce
Dash of tabasco sauce or other hot sauce
Cheddar cheese (optional)

Sauté ground beef in oil, drain and remove to pie pan or plate.

In the same pan, sauté peppers and onions in oil for several minutes till slightly soft, but still crunchy. Add cooked ground beef then salt, pepper, rice, tomatoes and oregano - mix well. Cook until heated thru.

Combine ketchup, worcestershire sauce, hot sauce and pour on top of meat mixture. Can mix sauce in or leave as a topping (the original recipe uses it as a topping, but I mix it in as the flavors mixed together is very yummy). Sprinkle on cheese, cover and let sit for 5 minutes. Serve with a nice green salad.


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