Sunday, September 18, 2011

Unstuffed Pepper Casserole

I love stuffed peppers. The rest of my family does not. They like the filling alright, which is also my favorite part, but don't want the peppers. So why not have the best of both worlds? This casserole is mostly filling for stuffed peppers, but it doesn't use as many peppers so everyone likes it better...and it takes a lot less time to make!

Using venison, homemade soup or sauce, and and homegrown veggies, this meal costs under $3 to feed my family!  So simple, but so yummy and so cheap!
Unstuffed Pepper Casserole
1/2 lb ground meat
1 onion, diced
3 cups cooked rice
approx 20oz tomato sauce or tomato soup, divided
1/2 tsp garlic powder
2 tsp paprika
1/2 tsp sea salt
2 green bell peppers, cut into 1-inch pieces
2 cups shredded Cheddar cheese
Preheat oven to 350 degrees.  Brown ground meat with onion.  In a 2-quart casserole dish, combine rice, about half the tomato sauce/soup, garlic, paprika, and salt.  Stir in cooked meat mixture and green peppers.  Top with remaining soup/sauce and sprinkle Cheddar cheese on top.  Bake for 30 minutes.

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