Several years back when I had a garden I grew bell peppers. The only problem is they never got very big. I had grand plans of making stuffed bell peppers with them. So I created this dish. It is all the flavor of stuffed bell peppers in a casserole form.
Since then, I have not made true stuffed bell peppers. This recipe is so much easier, I will never go back.
BELL PEPPER CASSEROLE
1/2 cup chopped bell peppers
1/2 cup chopped onion
1 lb ground beef
1 16 oz can diced tomatoes
1/2 cup long grain rice (not instant)
1/2 cup water
1 teaspoon worcheshire sauce
salt to taste
In a skillet, cook first three ingredients until the meat is done. Drain any excess fat. Add remaining items to the skillet. Bring to a boil; reduce heat, cover and simmer 15 minutes.
Place in an oven safe casserole dish. Cover and bake at 350 for 30 minutes.
Tip: For an added flare add bell pepper ring to the top of the casserole dish before baking.
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