stuffed peppers casserolle

Ingredients

• 1 lb extra-lean ground beef 
• 1 ½ C green bell pepper, chopped
• ½ C onion, chopped
• 2 cloves garlic, minced
• ¼ tsp salt
• ¼ tsp pepper
• 2 C long grain brown rice, cooked
• 1 C tomatoes, chopped
• 1 (24 oz) jar reduced-sodium, no sugar added spaghetti sauce (or your favorite homemade spaghetti sauce)
• 1 ½ C reduced-fat shredded mozzarella cheese blend, divided

1. Cook ground beef in a large skillet over medium until no longer pink. Drain excess grease. Add pepper, onion, garlic, salt and pepper. Continue cooking until onions turn translucent and peppers become tender.
2. Preheat oven to 350.
3. In a large bowl, carefully stir together beef mixture, rice, tomatoes, tomato sauce, and ¾ cup shredded cheese.
4. Spread mixture into a 2 ½ quart casserole. Sprinkle with remaining ¾ cup shredded cheese.
5. Bake for 25 minutes or until heated through and cheese is melted.
6. Allow to cool for 10 minutes before serving.
7. Store leftovers in the refrigerator.