- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 272.7
- Total Fat: 14.1 g
- Cholesterol: 34.0 mg
- Sodium: 625.9 mg
- Total Carbs: 24.4 g
- Dietary Fiber: 1.5 g
- Protein: 12.3 g
Rumbamel's Unstuffed Pepper Casserole with a Biscuit TopSubmitted by: RUMBAMEL
IntroductionI absolutely love stuffed peppers so I decided to make something a bit different today. It was pretty easy, too. Lots of veggies which make it colorful. I absolutely love stuffed peppers so I decided to make something a bit different today. It was pretty easy, too. Lots of veggies which make it colorful.
-1 lb lean ground beef
-4 oz green bell pepper, diced
-6 oz red bell pepper, diced
-7 oz yellow bell pepper, diced
-1 1/2 C chopped onion
-2 cloves diced fresh garlic
-1/2 t salt
-1/2 t ground black pepper
-1 can or 1 3/4 C petite diced Italian tomatoes
-2 T tomato paste
-1/2 C 2% milk shredded cheese, I used cheddar
-10 Grands Jr. Homestyle Buttermilk biscuits
---Turn off the heat. Add your garlic, tomato paste and can of diced tomatoes. Stir well to mix in the paste. Stir in the cheese and then pour into 9 x 13 in glass casserole dish. Top with your biscuits. I flattened and pulled mine so they would fit over the whole dish.
---Cook at 400 degrees for 17-20 minutes or until the biscuits are done and golden.
***Optional: Sprinkle the top on the last few minutes with a bit more cheese (not in the nutrition).
---Makes 10 servings.
Serving Size: Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user RUMBAMEL.