Sunday, August 22, 2010

Un-Stuffed Pepper Casserole

This is a great option to make if you don't want to spend the time stuffing peppers but still want that stuffed-pepper flavour.  It's easy and pretty quick, and makes a big casserole -- plenty for dinner four four with leftovers.  


1 lb lean ground beef or ground turkey
2-3 green peppers, chopped coarsely
3 cloves of garlic, chopped
750 ml can of  tomato sauce
1 cup cooked rice
1 cup cooked barley (you could use all rice, but we used the 1/2 and 1/2)
1 cup shredded cheese (we used a combo of mozzarella and parmesan)
salt and pepper to taste

  1.  Preheat oven to 350F
  2. Meanwhile, Saute beef with the chopped peppers and garlic until meat is cooked through. 
  3.  Add tomato sauce, cooked rice and barley, and 3/4 cup of cheese.  Season with salt and pepper to taste.  Stir to combine.
  4. Spoon into 2-litre casserole dish; top with remaining cheese.
  5. Bake for 25 minutes.
We served it with nothing more than some bread. It was delicious and filling and inexpensive to make.

NOTE:  We also added about 1/2 cup chopped tomatoes from the garden.

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