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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 325.1
  • Total Fat: 13.2 g
  • Cholesterol: 44.7 mg
  • Sodium: 651.5 mg
  • Total Carbs: 34.1 g
  • Dietary Fiber: 2.8 g
  • Protein: 20.9 g

View full nutritional breakdown of Shawna's Bell Pepper Casserole calories by ingredient
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Shawna's Bell Pepper Casserole

Submitted by: TRUE_BEAR
Shawna's Bell Pepper Casserole

Introduction

This recipe has the same great taste of a traditional stuffed pepper with half the work. Works great to make the night before and pop in the oven before eating. The flavors become more intense in the fridge. This recipe has the same great taste of a traditional stuffed pepper with half the work. Works great to make the night before and pop in the oven before eating. The flavors become more intense in the fridge.
Number of Servings: 6

Ingredients

    4 T. olive oil
    1 large green bell pepper
    1 large red bell pepper
    1 large yellow bell pepper
    1 medium onion

    cut above ingredients into strips

    1 lb extra lean ground beef
    3 c. prepared instant brown rice
    1 10 3/4oz can Campbells tomato soup low sodium
    1/2 c. Beef Broth
    4 t. worcestershire sauce
    1/4 t. black pepper (can be adjusted for taste)
    1/2 t. salt (can be adjusted for taste)
    1 t. minced garlic
    2 T. grated Parmesan Cheese

Directions

Preheat over to 350.
Prepare rice according to package you will need 3 cups prepared rice. In large skillet heat oil add peppers and onion and saute until tender crisp. Remove from skillet and set aside. In same skillet brown ground beef. Remove from heat. Mix tomato soup, beef broth, garlic, worcestershire sauce, salt, and pepper in small bowl. Reserve 1/2 c. sauce mixture. Add remaining mixture to hamburger. Add rice. Mix well. Line baking dish with half of pepper and onion mixture. Pour rice and beef mixture on top. Cover with remaining peppers and onions. Pour remaining sauce over top. Cover. Place in 350 oven for about 20 min. Cover with parmesan cheese and heat an additional 10 min.
Makes 6 servings.

Number of Servings: 6

Recipe submitted by SparkPeople user TRUE_BEAR.






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Member Ratings For This Recipe

  • Really liked this and will definitely make it again. I didn't have tomato soup so used Rotel tomatoes. I will add poblano or jalapeno peppers next time since we like spicy but Italian herbs would work too. Easy dish and better the next day - great to make ahead for company. Thanks for posting! - 1/8/11

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