Another recipe from my pantry. Another recipe from mainly homegrown ingredients from my garden. At a time when the snow is deep, the roads are icy and the shelves of our locals stores are starting to look pretty bare. My family loves stuffed peppers. This casserole is simply all those ingredients added to one simple single dish without all that stuffing. Inexpensive, easy and a great crowd pleaser for my hungry bunch. A great leftover casserole for fix ahead meals too.
I freeze peppers every year in vacuum bags for this recipe. I also have used both frozen or dehydrated homegrown onions in this recipe. Also I always use home preserved tomato sauce or pasta sauce.
Inside Out Stuffed Pepper Casserole
2 cups beef or chicken broth
1 cup raw rice
1 pound ground beef
1 medium onion chopped
2 medium bell peppers (seeded and chopped)
1 quart jar (4 cups) home canned tomato sauce or spaghetti sauce
1 cup shredded cheddar cheese
optional: garlic and basil
1. preheat oven to 350.
2. Boil broth and pour over rice in a greased 9 X 13 pan.
3. Brown meat with peppers and onions.
4. Pour meat mixture and tomato sauce over rice and broth mixture in pan.
5. Cover with foil and bake at 350 for 45 minutes to 1 hour or until rice is cooked.
6. Remove foil and add cheese to top and return to oven until cheese is melted.
Great served with a side salad and some crusty garlic bread.
I made 4 meals with my leftovers with homegrown and canned green beans side for lunches.
Homegrown green beans, homegrown and canned tomato sauce, frozen homegrown peppers and onions. Shelf stable rice and you could use home canned ground beef also.
Blessings from The Holler
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