I acquired this recipe while grocery shopping one evening just before dinnertime. My grocery store offered samples and a printed recipe, with the intent that the shopper (me!) would buy the peppers, beef, and all the other ingredients right there in order to prep the meal that night. The recipe even called for every item to be Kroger brand…down to the Kroger Salt and Kroger Frozen Chopped Onion. In my cheapness frugality, I eagerly accepted the recipe, knowing that I had all of the required items on hand. And the onions were fresh, not frozen, thank you very much.
I had made stuffed peppers a couple times during our 20 years of marriage, but they just aren’t my favorite…a little too much pepper in each serving. This casserole is a nice alternative, with everything all chopped up and in an easy-to-eat and tasty mixture.
1 lb. ground beef
1/3 c. chopped onion
1 1/2 c diced colored peppers, any combination
2 garlic cloves, minced
1/2 t salt
1/4 t black pepper
14 1/2 oz can diced tomatoes
1 1/2 c rice
1 t Worcestershire sauce
1 t Italian seasoning
8 oz shredded cheddar cheese
First, cook rice according to directions.
Preheat oven to 375°. Saute ground beef, onions, peppers, and garlic. Drain and then season with salt and pepper.
Add tomatoes, cooked rice, Worcestershire sauce, and Italian seasoning. Remove from heat and stir in 1 cup cheese.
Spread mixture into a 9×13 baking dish and top with remaining cheese.
Bake uncovered for 20 minutes until heated through and cheese is melted and bubbly.
And – get this! – The original recipe called for the leftovers to be stored in Kroger Food Storage Containers. Because, you know, Rubbermaid just won’t do.
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