Description
Classic stuffed peppers get a makeover in this easy to make casserole!
Ingredients
- 1 pound Lean Ground Beef (I Used 94% Lean)
- 1 whole Small Onion, Diced
- 1 clove Garlic, Minced
- 2 whole Bell Peppers, Stem And Seeds Removed, Diced
- ¾ teaspoons Kosher Salt
- ¼ teaspoons Black Pepper
- 1-½ teaspoon Italian Seasoning
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Balsamic Vinegar
- 1-½ cup Cooked Brown Rice
- 16 ounces, fluid Tomato Sauce
- ½ cups Sharp Cheddar Cheese, Shredded
Preparation
Preheat oven to 375 F.
Spray a large skillet with cooking spray and heat over medium high heat. Add the ground beef and crumble it with a spatula. Cook the beef until it is almost cooked through, then add in the onion and garlic.
Once the onion has softened add the diced bell peppers and cook for another 2-3 minutes. Season the beef mixture with the salt, pepper, Italian seasoning, Worcestershire sauce and balsamic vinegar.
Add the cooked brown rice and pour in the tomato sauce, stirring until everything is combined. Pour the mixture into a sprayed casserole dish (9×13 or similar) and top with the shredded cheese.
Bake for 15-20 minutes or until the cheese is melted and the casserole is bubbly.
