Unstuffed Pepper Bake

Let's Cook

Ingredients

6 servings
  • 1 ½ cups cook Ground Beef
  • ⅓ cups dice Onion
  • 1 ½ cups dice Bell Pepper, Green
  • 2 teaspoons mince Garlic, Cloves
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper
  • 14 ½ ounces Diced Tomatoes, Canned
  • 1 cup Instant Rice, Brown
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Italian Seasoning
  • 8 ounces Cheddar Cheese, Shredded
  • 15 fluid ounces Tomato Sauce

Freezer Containers

  • 2 8x8 baking pans

Supplies

  • Foils

Directions

In a sauce pan, add cooked ground beef, onions, green peppers, and garlic for 5 minutes. Season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in half of the cheese. Spread mixture evenly into a deep baking dish and top with tomato sauce and remaining cheese. Bake at 375 degrees for 20 minutes, until heated through and cheese is melted and bubbly.

Freezing Directions

In a large sauce pan, add cooked ground beef, onions, green peppers, and garlic for 5 minutes. Season with salt and pepper. Stir in the tomatoes, rice, Worcestershire sauce and Italian seasoning. Remove from heat, and stir in half of the cheese. Spread mixture evenly into a deep baking dish and top with tomato sauce and remaining cheese. Cover with foil, label and freeze.

Serving Day Directions

Bake at 375 degrees for 20 minutes, until heated through and cheese is melted and bubbly.

Nutritional Information

Not Available

About This Recipe

This Unstuffed Pepper Bake takes ingredients and flavors of a classic stuffed pepper, and presents in a less intimidating way for self-proclaimed veggie haters.

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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