Stufffed Pepper Casserole
Yield
4 servingsPrep
40 minCook
25 minReady
70 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 ½ | pounds |
ground beef
|
|
| 1 ½ | cups |
rice
|
|
| 2 | tablespoons |
onions
|
|
| 1 | cup |
corn
whole kernel |
|
| ½ | teaspoon |
salt
|
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
green bell peppers
|
|
| 1.3 | ml |
black pepper
|
|
| 680.4 | g |
ground beef
|
|
| 355 | ml |
rice
|
|
| 3E+1 | ml |
onions
|
|
| 237 | ml |
corn
whole kernel |
|
| 2.5 | ml |
salt
|
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Cut tops off peppers and clean inside.
Cook peppers in water to cover for 20 minutes.
Brown ground beef and onions.
Add seasonings, rice, corn, and tomato sauce.
Heat until bubbly.
Spoon filling into peppers; place in casserole dish.
Place extra filling, if any, around peppers.
Bake at 350℉ (180℃) F for 20 to 25 minutes.
