A Casserole | Inside-out Stuffed Peppers
I love a good casserole. The ease of throwing everything into a dish and popping it in the oven for an hour, the ooey gooey cheesey goodness, and the way that it wholeheartedly makes you feel all warm and fuzzy inside when you take a bite. My thought is, any sort of casserole is complete and utter savory satisfaction (and a working girl's dream because they take about as much effort as a crock-pot meal!)
My mother has been raving (and I mean, raving) about this recipe for months. She gave me the recipe back in May and I have yet to make it. She reminded me about it the other day because my grandparents had put in a request, and I thought to myself, "self, this is the perfect time to make this casserole because it will last through the 3 days of dinners we need this week before going to NOLA" -- decision made, grocery list started, plan in place, recipe..below.
The RecipeRecipe courtesy of: my mother
(where it actually came from, I have no idea)
1 lb ground beef (I haven't decided yet, but I will most likely use ground turkey, since that's what I do)
1/2 cup onion, chopped
14 oz can stewed tomatoes, chopped
1 large green pepper, chopped (if you like a lot of peppers, use 2-3)
1/2 cup uncooked, long-grain rice
1/4 cup water
2 tsp Worcestershire sauce
1/2 tsp salt / 1/4 tsp pepper
1 cup shredded cheddar cheese
- Preheat oven to 350 degrees.
- Brown the beef and onion. Drain and transfer to a 2 quart casserole dish.
- Add all other ingredients and mix.
- Cover and bake for 1 hour, or until rice is tender.
- Uncover and sprinkle with cheese - bake additional 5 minutes, or until cheese is melted.