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. You won’t be able to stop “stuffing” your face with this unstuffed pepper casserole. I love to make this casserole when company is coming over for dinner because everyone always enjoys it. I always keep a handwritten recipe card around because without a doubt my guests ask me how to make this lovely meal.
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
2 cups College Inn chicken broth
1 cup rice (not instant)
1 lb ground beef (I used meatloaf mix)
1 medium onion, chopped
2 medium bell peppers, seeded and chopped
1 1⁄2 cups spaghetti or 1 1⁄2 cups Hunt’s tomato sauce
1 cup Kraft shredded cheddar cheese
Instructions
Boil broth and pour over rice in greased 9 x 13 ” pan.
Brown meat with pepper and onion. Drain well.
Add sauce and pour over rice.
Sprinkle with cheese.
Bake at 350 degrees for 45 minutes uncovered.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: I like to serve this casserole with a tossed salad and buttered bread.
Thank you to Food.com for this awesome recipe.
