This is one of the easiest, tastiest casseroles I make, I have submitted it to two of those cookbooks for fundraisers, but it has never been published. So here it is. When I had kids at home I doubled this, and if making for a family you can double and make in a pot and transfer to a baking dish, no problem.
Unstuffed Bell Pepper Casserole
1 pound Ground Beef
Unstuffed Bell Pepper Casserole
1 pound Ground Beef
⅓ cups Diced Onion
1 cup Crushed Tomato (undrained)
⅓ cups White Rice, Uncooked
1 Tablespoon Worcestershire Sauce
½ teaspoons Basil
½ cups Water
1 cup diced green pepper
2 c. shredded Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground beef, onion in an oven safe skillet ( I use my biggest cast iron one). Drain grease.
Stir in tomatoes, rice, worcestershire sauce, basil, water, salt and pepper. Bring mixture to a boil, reduce heat to simmer, cover and let cook about 20 minutes until rice is tender.
Stir in peppers and half of the the cheese. Top with remaining cheese and pop in the oven for about 15 minutes, until cheese is melted and bubbly.
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1 cup diced green pepper
2 c. shredded Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground beef, onion in an oven safe skillet ( I use my biggest cast iron one). Drain grease.
Stir in tomatoes, rice, worcestershire sauce, basil, water, salt and pepper. Bring mixture to a boil, reduce heat to simmer, cover and let cook about 20 minutes until rice is tender.
Stir in peppers and half of the the cheese. Top with remaining cheese and pop in the oven for about 15 minutes, until cheese is melted and bubbly.
