Wednesday, September 16, 2009

Green Pepper Casserole

1 pound 93/7 ground turkey
1/4 medium chopped onion
1 teaspoon salt
1/4 teaspoon garlic powder
1/2 cup brown rice
1 can tomato sauce
3/4 cup shredded mozzarella cheese
3 medium green peppers

In a medium pan, cook rice by adding 1/2 cup brown rice to one cup water. Cover and bring to boil over high heat. When boil is reached, turn burner down to low and let simmer until liquid is absorbed. In the meantime, cook and stir ground turkey and onion, breaking up the turkey as you go along, until it is no longer pink (I spray my pan with pan spray and add a little water because the turkey is so lean). When the rice is done (or nearly done), add salt, garlic powder, tomato sauce, and meat mixture. Pour all into a 9-in. or 10-in. square baking dish that has been sprayed with pan spray. Clean and cut peppers in half, then press them down into the rice and meat mixture, or cut in strips and lay over top. Bake in a 350 degree oven until casserole is brown around the edges and bubbly in the middle (about 30 to 40 minutes). Add shredded mozzarella cheese over top and bake until cheese is melted.

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