Undone Stuffed Pepper Casserole

I LOVE stuffed peppers but with it being just the Mr. and I, making stuffed peppers is a whole lot of work for just two people. Not to mention that there is no such thing as making just 2 stuffed peppers, the filling you make could stuff a grocery store worth of peppers. So... what does one do when cooking for two? ALAS, I have the solution for you! (okay if you don't know what it is yet, then you clearly haven't been paying attention to the website you're currently on). Instead of stuffing "x" amount of peppers to use up your filling, what about mixing it all together in a pan, throwing it in the oven and forgetting about it until the oven screams "BEEP"? Oh, did I forget to add that it tastes exactly the same as its stuffed pepper cousin? Yup! I don't know about you but I always end up chopping my stuffed pepper up on my plate creating a chaotic mess anyways. So why not skip the extra steps and make a casserole. The leftovers are delicious and if you are cooking for just one, this is a perfect make ahead dish, you can store the leftovers in individual servings in your freezer for dinners down the road.



I got the recipe from Kraft and the only thing that I changed from the recipe below is the spaghetti sauce. I used a big can of crushed tomatoes instead since that was what I always have on hand. Other than that I followed the recipe and it came out delicious.

• 1 lb. lean ground beef
• 2 green peppers, coarsely chopped
• 3 cloves garlic, minced
• 2 cups cooked long-grain white rice
• 1 (24 oz.) can crushed tomatoes
• 1-1/2 cups shredded five cheese blend, divided

1. Preheat oven to 350F
2. Brown meat with peppers and garlic in large skillet; drain. 
3. Stir in rice, crushed tomatoes and 3/4 cup cheese.
4. Spoon into 2-qt. casserole; top with remaining cheese.
5. Bake 25 min. or until heated through.

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