Stuffed Pepper Casserole

I have great intentions when it comes to meal planning!  However, times DOES get away from me and for that reason I have started freezer cooking in recent years.  I make "meal kits", some have raw meat, some have cooked meat and only need a skillet zap on a rushed evening, others are a "meal in a bag" casserole.  I prepare all the food, put it in a gallon zip loc, freeze it flat.  On cooking day I thaw it on the counter (yes, I know, bad idea, feel free to thaw yours in the fridge, but mine takes too long and I don't think that far ahead) so I lay it on the counter for a few hours, once it's thawed I empty the contents of the bag into the greased casserole dish and bake!  It's easy clean up, little to no prep work (unless you count the non-stick in the pan) and we have a good meal on the table!

This is one of my favorites.  While stuffing peppers and baking is great in theory, I don't have time!  So this is a great shortcut and a recipe prepared for me when one of our babes was born!  I now find it on our table often!  Yummy!  Really good served with warm crusty bread!

Stuffed Pepper Casserole

1 c. white rice
1 lb. ground beef
1 large green bell pepper, chopped
1 med. onion, chopped
2 tbsp. olive oil
1 can (14 ½ oz) diced tomatos w/basil, garlic and oregano
3 cans (8 oz each) tomato sauce
2 tsp. garlic salt
½ tsp. ground black pepper

1. Preheat oven to 350 F – only if you plan to serve right away. Mixture can be refrigerated or frozen and baked later (See note below)

2. Cook rice according to directions.

3. Brown ground beef in skillet, drain fat and set beef aside

4. In deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil. Reduce heat and simmer 10 min. Stir in cooked rice and cooked beef into tomato mixture.
**If you are freezing, allow mixture to cool, and put in a gallon size zip loc, freeze flat.

On cooking day, thaw mixture and
5. pour into 9 x 13 inch pan

6. bake uncovered for 30 minutes or until bubbly

Optional: sprinkle with shredded cheddar cheese after baking is done.

1 comment:

  1. Just a quick question: it sounds like this can be frozen fully cooked, including the rice. Am I correct? Thanks, it looks so yummy. Can't wait to try it!