This casserole is quick and easy and best of all, can be prepared the night before and put into the oven to bake when you get home from work! This recipe is a great way to use up all your garden fresh produce available at this time of year. We also dice and freeze lots of peppers and tomatoes to use in the winter months, making this recipe even quicker!
You can substitute ground chicken, turkey or pork in this dish pleasing even the pickiest of eaters in your family! I always sneak in extra veggies too, and no one notices! Sometimes I add zuchinni, grated carrot and extra onions and peppers! Leftovers make great lunches and you can even freeze them too!
Cooking from scratch can be quick an easy especially if you involve the whole family in meal prep! When my kids were younger, they’d all get a task (based on age of course) and help get dinner on the table. By getting them to help out and even choose some meals, they were much more likely to eat it too! Try letting your kids pick a favorite take-out meal to make at home and help them see how much better it tastes and teach them some great life skills!Print
Quick and easy, this Lazy Stuffed Pepper Casserole makes for a hearty one-dish meal!
1 pound ground beef
4 cloves garlic minced
1/2 cup chopped onion
2 large green or red peppers chopped
1 cup baby spinach leaves, shredded
1 1 /2 cups diced tomatoes, canned or fresh
8 oz tomato sauce
3/4 cup rice, cooked
2 teaspoons Worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
2 cup shredded mozzarella cheese
Preheat your oven to 350F (skip this step if you are prepping only and cooking later).
Brown ground beef and onion in a skillet. Add garlic and cook one additional minute. Pour into a large mixing bowl and add remaining ingredients, except only add 1 cup of cheese, reserving the other cup to garnish with during the last 5 minutes of cooking.
Grease a 2.5 to 3 quart casserole with olive oil – I use an oil mister and it works great without adding tons of oil to your dish!
Pour the mixture into the casserole dish and spread evenly. Bake for 45 -50 minutes. Remove from oven and sprinkle with remaining 1 cup of mozzarella and place back into the oven. Bake an additional 5 minutes or until cheese is melted. Turn your broiler on for a minute or two to brown the top if desired. Watch carefully as you can go from golden to burnt in about 10 seconds!
Add extra veggies such as grated carrots, diced zuchinni or squash.