March 17, 2015

Stuffed Pepper Bake

Hi Everyone!  It's been a long time since I've posted a meal.  I've still been making freezer meals but I've been too lazy to put up any recipes.  Well that changes today!

Today I'm showing you a stuffed pepper bake.  This is a recipe that I made about a month back.  It's very easy and a great way to use up any extra peppers that you may have.  It's also much easier then stuffing peppers like in a normal stuffed pepper dish.

I got the recipe from this site:

As far as modifications, instead of using red peppers only, I used a red and an orange pepper.  The recipe would work well with whatever kind of sweet peppers you have, even green.  I also added some fresh garlic and extra Italian seasonings to the meat/rice mixture and eliminated the garlic salt from the topping. You could also substitute ground turkey for the ground beef and white rice for brown rice.

The recipe makes enough for two 8 x 8's.  I encourage you to make one for your family and give one to a friend or neighbor.

Stuffed Pepper Bake
*adapted from Been There, Baked That
1 cup uncooked brown rice
1 lb. ground beef
2 sweet peppers, chopped finely
1 jar spaghetti sauce
2 cloves garlic, minced
salt and pepper to taste
1/2 c. mozzarella cheese
1/2 c. cheddar cheese
1/4 cup fresh Parmesan cheese
1/2 cup bread crumbs
2 t. Italian seasoning
drizzle of olive oil

Cook rice according to package directions and set aside. Meanwhile in a large skillet, cook hamburger , peppers and garlic until meat is done and no longer pink; drain grease. Stir in rice, spaghetti sauce and one teaspoon of the Italian seasoning, let cook until heated through.

Pour this mixture into two 8x8 casserole dishes.  Top with the two cheeses.  In a small bowl combine bread crumbs and Italian seasoning with a drizzle of olive oil, toss to coat.  Sprinkle on bread crumbs.

Bake uncovered at 350 degrees for 20-25 minutes or until heated through and topping is crispy.  If freezing the other dish, allow mixture to cool completely.  Cover tightly with plastic wrap, then foil.  Label, date and freeze. Will stay fresh in the freezer for 3 months

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