I hope that everyone enjoyed a wonderful Easter holiday! We spent the day with our church family and had a lovely time!
It’s been extremely busy around here lately. Most notably, we celebrated my seven-year-old and six-year-old’s birthdays with a Lego Star Wars party and a bunch of kids! It’s been so busy that I haven’t had a chance to slow down and take pictures or write directions for some of the foods I’ve made lately.
Now that things have relaxed a bit around here, I’m ready to share some more recipes. 🙂 Tonight I am serving an inside-out stuffed pepper casserole. I prefer to make stuffed peppers as a casserole because I hate pulling out stuffed peppers and finding that part of the pepper is underdone while the other part is so done that it’s starting to fall apart. Cooking them this way retains the flavor without that hassle.
You will need:
1 lb ground beef
3 cups cooked rice
3 bell peppers (I used the colored ones because they were on sale, but green ones work just fine)
1 tsp minced garlic cloves
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
3 Tbsp soy sauce
1/2 cup Parmesan cheese
1 can diced tomatoes
1 Tbsp sugar
2 small cans or one large can of tomato sauce
1 bag (2 cups) shredded cheese, I use the Great Value fiesta blend, but cheddar works pretty well too
Mix everything except for the cheese, tomato sauce, and peppers together
Cut the peppers into strips
Spread a thin layer of tomato sauce on the pan, just enough to coat the bottom
Put some of the meat mixture over the sauce in a thin layer
Add a layer of pepper strips
Followed by a layer of cheese
Then start the layers again…I did about three layers
Top it off with a layer of cheese and bake in the oven at 375 degrees for about one hour or until peppers are tender.
Makes a nice hearty and healthy meal! 🙂