Ally's Sweet and Savory Eats: Stuffed Red Pepper Bake

Saturday, August 17, 2013

Stuffed Red Pepper Bake


Wowza.

Its been busy around these parts.  Work, kids, blog stuff, play dates, appointments, school approaching for the Little Man {tear}......it's a bit never ending.

Here's a little day in the life.  Or yesterdays-day-in-the-life.  Thought you might enjoy knowing what I do during the day.  Or maybe not?  Well I'm going to tell you anyway - and FYI, this is for a day when I'm home with the kids and not working.

5:30 AM - Rise and shine!
5:45 AM - Two mile walk with dog
6:45 AM - Shower
8:00 AM - Kids up, breakfast time, getting dressed & organized
9:00 AM - Errands to the bank, daycare and local farm {to pick up blackberries}
10:00 AM - Play date in town 30 minutes away
11:30 AM - Lunch
1:30 PM - Get home, lay kids down for a nap
2:00 PM - Check emails, work a bit on the blog
2:30 PM - Bake 4 loaves of banana bread
4:00 PM - Play with kids, laundry, prep dinner
5:30 PM - Dinner
6:00 PM - Baths
6:30 PM - Movie time for kids, kitchen time for me {clean, prep peaches for freezing and to bake into bars}
7:30 PM - Bedtime for Little Miss
8:30 PM - Bedtime for Little Man
8:30 PM - FINALLY sit down  - computer/TV time {write blog post, read blogs, research recipes, respond to blog emails, catch up on shows}
10:30 PM - Go to bed
10:33 PM - Dead to the world.


So when I have long days like the one above, I love relying on already prepped dinners.  This Stuffed Red Pepper Bake is one of our new favorites.  And what's better yet?  It makes two 8x8 pans.  Eat one the first night you make it and save the other for days like I had above.

I'm pretty sure I will never actually STUFF peppers again.  Personally I'd rather eat it in this casserole form. Easier and in my opinion - and tastier.

Stuffed Red Pepper Bake
*adapted from Been There, Baked That
1 cup uncooked brown rice
1 lb. ground beef
2 red peppers, choppedf finely
1 jar spaghetti sauce
salt and pepper to taste
1/2 c. mozzarella cheese
1/2 c. cheddar cheese
1/4 cup fresh parmesan cheese
1/2 cup bread crumbs
1 t. garlic salt
1 t. Italian seasoning
drizzle of olive oil

Cook rice according to package directions and set aside. Meanwhile in a large skillet, cook hamburger and green peppers until meat is done and no longer pink; drain grease. Stir in rice and sauce, let cook until heated through.

Pour this mixture into two 8x8 casserole dishes.  Top with the two cheese.  In a small bowl combine bread crumbs, garlic salt and Italian seasoning with a drizzle of olive oil, toss to coat.  Sprinkle on bread crumbs.

Bake uncovered at 350 degrees for 20-25 minutes or until heated through and topping is crispy.  If freezing the other dish, allow mixture to cool completely.  Cover tightly with plastic wrap, then foil.  Label, date and freeze. Will stay fresh in the freezer for 3 months.



So....if you have an abundant amount of peppers coming from your garden, this is the dish for you!  Or if you just like tasty, easy meals for your family than this is for you too.

Peach, I mean peace out kids {so many darn  peaches around this place}.

Have a great weekend, I'll be back on Monday with more goodies!

6 comments:

  1. This looks so quick and easy! I'll be making this in the next week!

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  2. Steph@Been There Baked ThatAugust 17, 2013 at 10:13 AM

    Wow that does sound like a busy day! I'm going to pick up my box of peaches today from a local farmer, 25 lbs- can't wait to get started!

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  3. You have one full day and you have time to cook! lol You go! Love the recipe!

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  4. I always think of all the stuff I could get done if I didn't have a day job! Love your dish! :D

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  5. My peppers haven't grown at all yet ...

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