when you have little kids who aren’t keen on the eating a whole, cooked stuffed pepper this recipe is much more appealing to them.
Check out what my pals over at Group Recipes had to say about this:
I changed the recipe and cooked it the way I understood it, took pictures along the way, and it came out perfect. Everyone in my house (including my very picky daughter and the dog, LOL) loved it. I hope that this helps anyone that was confused by the recipe. It is a very delicious and different recipe to cook.
I have a picky child, too and he devoured this inside out stuffed cabbage casserole. Yay! My dog would have eaten it, to had we allowed him lol!
Ingredients
1 pound ground chuck
1/2 cup chopped onions, diced
1 can of stewed tomatoes (14 ½ ounces), cut upshopping list
1 clove garlic, minced
1 large green pepper, sliced
1/2 cup uncooked long grain rice
1 cup of College Inn beef broth
2 teaspoons Heinz Worcestershire sauce
1 teaspoon Donnie’s cajun seasoning Mix (Recipe can be found with my recipes on my profile page.) Or use equivalent ingredients.
1 teaspoon Morton kosher salt
1 cup Kraft shredded cheddar cheese
Instructions
In skillet brown beef and onions; drain off fat.
Transfer to a greased two quart casserole.
Sprinkle the rice on top of the ground beef.
Lay out sliced green peppers on top of meat and rice.
In a bowl, add the tomatoes, garlic, seasoning mix, beef broth, Worcestershire sauce and mix well.
Add mixture to the top of the beef, peppers and rice mixture. (Do not mix)
Cover and Bake 350 for 1 hour or until rice is tender.
Uncover and sprinkle with cheddar cheese.
Return (uncovered) to oven and bake 5 minutes more.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to serve this casserole with a tossed salad and buttered bread.
Thank you to Group Recipes for this awesome recipe.
