Stuffed Bell Pepper Casserole

Ingredients:

1 green bell pepper finely diced

1 small onion finely diced

32 oz of beef broth

1 cup of rice

1 lb of ground beef

Salt/pepper to taste

1 tablespoon of garlic powder

1 tablespoon of onion powder

1 tablespoon of minced garlic

1 can of fire roasted rotel

4-5 peeled potatoes about an inch long and 1/2 an inch thick

Shredded cheese -optional

Crushed red pepper -optional/to taste

Brown your ground beef with the onion and bell pepper. While this is cooking, cook 1 cup of rice as directed on package.
Peel & dice your potatoes. Add them to a 9×13 pan. Season with salt/pepper to taste.
Drain off the grease, add all of the seasonings, a can of rotel, & minced garlic. Stir until mixed well.
Let meat simmer on low for about 15-20 minutes stirring occasionally.
Mix in your rice once it is fully cooked.

Add meat mixture on top of the potatoes & pour 32 oz of beef broth all over. Cover with foil.

Cover pan with foil very tightly & bake at 350° for 45 minutes to an hour(or until potatoes are soft)
Once potatoes are soft, remove from the oven. Sprinkle cheese on top and place back in the oven until the cheese is melted.

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