Barbara Hall's Stuffed Pepper Casserole


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Barbara Hall, who decorates cakes for the Payson Wal-Mart, is one of 1.3 million of the store's associates invited to enter recipes to its national search program.

Hall's Stuffed Pepper Casserole was one of only 96 recipes chosen to be featured in the new edition of the "Wal-Mart Family Cookbook."

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Stuffed Pepper Casserole

1 cup Mahatma® White Rice

1 pound lean ground beef

1 large green pepper, chopped

1 medium onion, chopped

2 tablespoons Enova® Oil

1, 14-1/2-ounce can Del Monte® Diced Tomatoes with Basil, Garlic and Oregano

3, 8-ounce cans Del Monte® Tomato Sauce

2 teaspoons McCormick® Garlic Salt

1/2 teaspoon McCormick® ground black pepper

2 cups Kraft® Shredded Cheddar Cheese (optional)

Preheat oven to 350 degrees. Cook rice according to package directions, set aside and keep warm.

As the rice is cooking, brown ground beef in a medium-sized skillet, stirring to break up meat. Drain fat and set aside.

In a large, deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil, reduce heat and simmer for 10 minutes.

Stir cooked rice and beef into tomato mixture.

Pour into a 13-inch-by-9-inch-by-2-inch baking pan. Bake uncovered for 30 minutes or until bubbly.

Garnish with cheese if desired.


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