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Nutritional Info
  • 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

View full nutritional breakdown of Rumbamel's Unstuffed Pepper Casserole with a Biscuit Top calories by ingredient
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Rumbamel's Unstuffed Pepper Casserole with a Biscuit Top

Submitted by: RUMBAMEL

Introduction

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. 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.
Number of Servings: 10

Ingredients

    -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

Directions

---Brown the beef and drain it well. While it is cooking, you can chop your veggies. Add your salt, pepper and veggies to the skillet and lightly saute them for about 5 minutes over low heat stirring occasionally.

---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.

---Enjoy!!

Serving Size: Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user RUMBAMEL.






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