Growing up one of my Mother’s favorite meals to make was stuffed peppers. She sure loved making those. She also really enjoyed making boxed Pierogies. Both are good. Whenever I go back to visit my father I always ask him to think of a meal or two he wants me to make for him and usually always one of his favorites are stuffed peppers. What isn’t there to love about stuffed peppers? Fresh peppers, meat, tomato sauce, rice and mozzarella cheese. Yes, please!
With so many green peppers growing in the garden I wanted to take my usual stuffed pepper recipe but turn it into a casserole. I wanted it have the original taste, but I wanted to throw some more greens in there like spinach. That’s the best thing about casseroles, because they get baked and because no one can really see inside, you can throw so many healthy vegetables in there and noone really seems to notice. I would assume if you have kids this is a great thing! I would also assume if you have a picky husband this is a great thing too! Also some people aren’t really into the whole pepper thing (name starts with a M, ends with a W, rhymes with Catthew), so with the casserole they get chopped up into bite size pieces. This casserole is a real winner in our kitchen.
- 1 pound ground beef
- 1/2 cup chopped onion
- 2 large green peppers, chopped
- 12 spinach leaves, ripped
- 2 cloves garlic, minced
- 14 oz diced tomatoes
- 8 oz tomato sauce
- 1/2 cup beef broth
- 1/2 cup long grain rice (uncooked)
- 3 teaspoons Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
- In a skillet, add your garlic and ground beef and cook until browned.
- Transfer your beef and garlic into a casserole baking dish.
- Add the rest of your ingredients except the mozzarella cheese.
- Mix everything together so it's evenly coated.
- Cover and bake at 350 degrees for 1 hour.
- Take out of the oven, sprinkle mozzarella cheese on top and bake 5 minutes more.
Here’s my green peppers. Aren’t they beauties? I’m sorry, I say that all the time. But I’m really in love with them.
Grab your spinach leaves. This is my bag of wrinkly spinach leaves that I try to throw in every meal. This recipe calls for 12 spinach leaves, but feel free to use more if you’d like. Double it! Or triple it!
Sauce, Broth.. Everything! Except the cheese!
Cook for 1 hour, covered.
Then take out, sprinkle cheese on top and bake for 5 more minutes..