Thursday, August 29, 2013

Cheesy Stuffed Pepper Casserole *

This was just one big mess.  First of all, the recipe doesn't even tell you where to add the beef or rice.  I just mixed it all together in the stock pot.  Second, there is way too much liquid in here.  Two sauce cans would be plenty.  Either that, or cut down on the tomatoes.  Maybe I'd do both.  I don't know.  It just didn't work at all.  It all bubbled out of my 9x13, so now I get to clean that up out of the bottom of my oven.  I most definitely will not be making this again.  It's not even worth fiddling with the recipe to try to fix it.  There's just too much wrong with it.  The flavor isn't too bad, but it's just so soupy.  Plus, the tomato flavor is extremely overwhelming.  

(Mostly Homemade Mom from Five Minutes for Mommy - Pinterest)

2 cups cooked rice
1 lb ground beef
1 tablespoon olive oil
2 large green peppers, diced
1/2 cup frozen diced onion
29 oz can diced tomatoes, drained
3 (14 oz) cans tomato sauce
2 (14 oz) cans corn, drained
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
2 cups shredded cheddar cheese

Brown ground beef in a large stock pot, drain, remove from pan and set aside. Heat oil in stock pot on medium high heat and add green peppers and onion. Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Pour into a 9x13 baking dish. Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.
Serves 10 - 12

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