Unstuffed Pepper Bake
- 1 lb. ground beef
- 1/3 cup chopped onions
- 1 1/2 cups tri-color peppers, diced
- 2 garlic cloved, minced or 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 14.5 oz can diced tomatoes, drained
- 1 1/2 cups instant rice
- 1 tsp Worchestershire
- 1 tsp Italian seasoning
- 8 oz. shredded, sharp cheddar cheese
- 15 oz. can tomato sauce
Preparation time 20mins
Cooking time 60mins
Preheat oven to 375.
Saute ground beef, onions, peppers and garlic for 10 minutes, or until beef is browned and vegetables are tender. Drain off excess fat and season with salt and pepper.
Stir in the tomatoes, rice, Worchestershire sauce and Italian seasoning. Remove from heat; stir in 1 cup of cheese.
Spread mixture evenly into a 13x9 inch baking dish and top with tomato sauce and remaining cheese.
Bake uncovered for 20 minutes, until heated through and cheese is melted and bubbly. Let stand 5 minutes before serving.
Store any leftovers in the refrigerator.