Friday, March 23, 2012

Stuffed Bell Pepper Casserole

2 medium red (any color you like) bell peppers.  chopped in 3/4″ pieces
1  cups cooked brown rice
3/4 # ground chuck (80% is what I like)
1 T. olive oil
1 medium onion, diced
3 cloves garlic, pressed
1 sm can diced tomatoes, drained, reserve 1/4 cup
2 t dried parsley
1 1/4 c. of Monterey Jack/ Colby Cheese, shredded
1/4 c ketchup
salt and pepper to taste

First,  cook pepper pieces in the microwave for several minutes just until soften slightly. Meanwhile, cook meat, onion, garlic in oil.   Once that is cooked add the drained tomatoes, peppers, rice, 1/2 the cheese, parsley, then season to taste, mixing these ingredients well.  Put in a prepared casserole dish and mix the topping ingredients.  Stir together the ketchup with the reserved tomato juice, spread this on top of the casserole and top with remaining cheese.  Bake at 350* for 25-35 minutes or until hot.

4-6 servings

Weight Watcher's Points Plus Value 6

This is sort of my own creation.  I’ve taken 2 different recipes and turned them into this.  One of the recipes is from the America’s Test Kitchen book and the other was from a friend who had a recipe for a casserole. I usually double this recipe and put it in 2  8x8" pyrex dishes.  We eat the first one and freeze the other one for in the next couple weeks.   I hope you enjoy!

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