Undone Stuffed Pepper Casserole

By ldelmas

Ingredients

• What You Need1 lb. lean ground beef
• 2 green peppers, coarsely chopped
• 3 cloves garlic, minced
• 2 cups cooked long-grain white rice
• 1 jar (24 oz.) spaghetti sauce
• 1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided

Preparation

Step 1

HEAT oven to 350ºF.

BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.

SPOON into 2-qt. casserole; top with remaining cheese.

BAKE 25 min. or until heated through
What You Need1 lb. lean ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long-grain white rice
1 jar (24 oz.) spaghetti sauce
1-1/2 cups KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA, divided
Make ItHEAT oven to 350ºF.

BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.

SPOON into 2-qt. casserole; top with remaining cheese.

BAKE 25 min. or until heated through.
Kraft Kitchens Tips;SubstituteSubstitute large square Ziploc® VersaGlass™ Container** for the 2-qt. casserole. Cool any leftovers, then cover with lid and store in refrigerator up to 2 days. When ready to serve, reheat (uncovered) in the microwave in same container until heated through.

Substitute Prepare using cooked brown rice.Variation Prepare using extra-lean ground beef, and KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese or KRAFT Shredded 2% Milk Shredded Mozzarella Cheese.