side dish

Stuffed Pepper Casserole

Name: Stuffed Pepper Casserole
Cook time: 45 min
Total time: 45 min
Yield: 7 servings
Ingredients: 1 lb pound extra-lean ground beef; 2 small green peppers, coarsely chopped; 1 tsp onion powder; salt to taste, optional; 3 garlic cloves, minced; 2 C long grain brown rice, cooked; 1 24oz jar of low-sodium spaghetti sauce (If you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.); 1 1/2 C reduced-fat mozzarella cheese blend, divided

“The recipe Stuffed Pepper Casserole can be made in approximately 45 minutes. For $1.55 per serving, you get a main course that serves 7. One serving contains 242 calories, 23g of protein, and 8g of fat. It is a good option if you're following a gluten free diet. It can be enjoyed any time, but it is especially good for Autumn. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires garlic cloves, peppers, brown rice, and mozzarella cheese blend. All things considered, we decided this recipe deserves a spoonacular score of 52%. This score is solid. Users who liked this recipe also liked Stuffed Pepper Casserole, Stuffed Pepper Casserole, and Stuffed Pepper Casserole.”

total: 45 min
effort: Easy
serves: 7
ratings: New

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Ingredients

Serves 7

Extra-lean ground beef1 lb
Pepperssmall, coarsely chopped2 small
Onion powder1 tsp
Saltoptional7 servings
Garlic clovesminced3
Brown ricecooked2 cups
Spaghetti sauceIf you are using a plain spaghetti sauce, you will want to add in 1/4 tsp Italian seasoning, 2 tsp season salt, 2 tsp onion powder, and 1 1/2 tsp garlic powder to give more flavor.24 oz
Mozzarella cheese blenddivided1.5 cups

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.