Stuffed Bell Pepper Casserole

Stuffed Bell Pepper Casserole

2 chopped green bell peppers
1 small (6 oz) can of tomato sauce
1 large (15 oz) can of tomato sauce
1 lb of ground beef
1 cup of instant rice, uncooked

Mix ground beef and rice (both uncooked) along with green bell pepper and large can of tomato sauce in a greased 8×8 pyrex dish. Spread evenly through pan. Top with small can of tomato sauce. Cover with foil. Bake @ 350 degrees until cooked through – about 45 minutes.

This recipe is another one of mom’s. Must go with canned corn and butter bread. Don’t even consider cutting carbs here. It’s the only way to go. It also lends well to making ahead and freezing before you cook it. It works with ground turkey too if you want to cut calories.

This is one of those dishes from my childhood that I remember was a great fall dish. I remember sitting in the corner of my parents kitchen, watching mom cook. I remember the little yellow pot that she had to put the corn on to cook. I remember the little vintage-y white pyrex dish that she cooked the casserole in.

Dad sometimes brought mom the bread from the Mrs. Baird’s store. Rianbow bread was a special thing. Forget flowers, that stuff was tops. We’d put margarine on that and rock out. On “special” occasions, we’d put garlic powder on and microwave the bread. As a middle class kid, that was pretty cool to us.

That yellow pan for corn. Mom got rid of it later. That was one of the pans I wanted when she goes to the big kitchen in the sky. I miss it already, it had a wobbly handle, but fit perfectly on the smaller burner. Shame it’s gone.


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