STUFFED PEPPER CASSEROLE RECIPE - BETTYCROCKER.COM
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Provided by Corey Valley
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 6
Number Of Ingredients 13
Steps:
- In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- Add garlic. Cook and stir 1 minute longer.
- Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.
Nutrition Facts : Calories 390 , CarbohydrateContent 36 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 3 g, ProteinContent 25 g, SaturatedFatContent 8 g, ServingSize 1 1/3 Cups, SodiumContent 1490 mg, SugarContent 5 g, TransFatContent 0 g
POTATO-TOPPED MEATLOAF CASSEROLE RECIPE - BETTYCROCK…
Fluffy mashed potatoes with broccoli tastefully top homemade meatloaf.
Provided by Betty Crocker Kitchens
Total Time 55 minutes
Prep Time 20 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In medium bowl, mix meatloaf ingredients. Press in bottom and up sides of baking dish to within 1/2 inch of top.
- In 2-quart saucepan, heat water, butter and 1 teaspoon salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Stir in broccoli and cheese. Spoon over meat shell.
- Bake 30 to 35 minutes or until meatloaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F. Let stand 5 minutes; drain liquid along edges.
Nutrition Facts : Calories 230 , CarbohydrateContent 6 g, CholesterolContent 105 mg, FatContent 1 1/2 , FiberContent 0 g, ProteinContent 17 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 3 g, TransFatContent 1/2 g
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