Serving size: 1⅓ cups
It’s no secret. I love stuffed peppers. I’ve made them in the oven, in the slow cooker and even into a soup! I thought it was about time to make stuffed peppers into a casserole. Have you jumped on the “one pot” bandwagon? I’m simply in love with how easy it is to throw together a meal, all in ONE POT. So I knew the Stuffed Pepper Casserole would make a perfect one-pot creation. Rice is one of the main stars in this dish, so you want to choose one that fits the bill. For this recipe I used RiceSelectTexmati® White Rice.
Texmati® White Rice is themost widely recognized brand of aromatic rice in the U.S. Theiraward-winning Texmati® White Rice combines the qualities of basmati rice with those of traditional American long grain rice. Similar to basmati, Texmati has a delightful aroma of popcorn and a delicious nutty flavor. Its delicious flavor, delightful aroma, unique texture and easy cooking characteristics sets Texmati apart from all other aromatics.
All RiceSelect products are grown, milled, and packaged in the USA and are produced from non-GMO proprietary seed. RiceSelectoffer many types of rice too! Arborio, Arborio Blend™ with Jalapeño, Arborio Blend™ with Mushrooms. Each variety has its own distinct flavor, aroma, and texture-–therefore producing endless opportunities to create your own dish or put a new spin on an old one.
Are you ready to make this mouth-watering dish? Let’s get started!
1 pound lean ground beef
2 green bell peppers, diced
2 red bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
2 (8.8-ounce) pouches Uncle Ben’s Ready Rice brown rice
1 (23.25-ounce) jar Prego Light Smart Traditional pasta sauce
½ tablespoon dried oregano
½ tablespoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded reduced-fat four cheese Italian blend (I like Sargento®)
Preheat oven to 350 degrees. Spray a 13×9-inch casserole dish with nonstick cooking spray and set aside.
In a large skillet over medium-high heat, cook the ground beef, bell peppers, onion, and garlic until the vegetables soften and the beef is no longer pink, 10 to 12 minutes. Use a wooden spoon to break up the beef as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
Microwave the rice according to package directions.
Add the cooked rice, pasta sauce, basil, oregano, salt and pepper to the beef in the skillet and mix well. Transfer the skillet ingredients to the prepared baking dish.
Sprinkle the Italian cheese on top of the casserole.
Bake uncovered until the cheese is melted, 18-20 minutes.
Nutrition Information :
Per Serving (1⅓ cups):
sat Fat: 2g
Last Step: Don’t forget to share!
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