Recipe: Stuffed Pepper Casserole (using cooked rice)

STUFFED PEPPER CASSEROLE

4 medium-size green peppers
water
1 1/2 lb ground beef
2 tbsp chopped onion
1 1/2 cups cooked rice
1 (8 oz) can tomato sauce
1 cup whole kernel corn
1/2 tsp salt
1/4 tsp pepper

Preheat oven to 350 degrees F.

Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes or until crisp-tender. Drain and set aside.

Brown ground beef and onions; drain fat from pan.

Add rice, sauce, corn, salt and pepper to the ground beef in the pan. Heat until bubbly.

Spoon filling into peppers; place in casserole dish that will hold the peppers standing up. Place extra filling, if any, around peppers.

Bake at 350 degrees for 20-25 minutes.

Servings: 4
Source: Mrs. Robert F. Lewis