Ground beef rice tomato sauce casserole

These peppers are loaded with ground beef, ground beef rice tomato sauce casserole, tomatoes, and seasonings. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate.

For this recipe, you aren’t cooking or even browning the beef before you add it to the peppers. This tried-and-true recipe is a family favorite. Chop the edible part of tops and set aside. Place the peppers in a large pot and cover with salted water.

Reduce heat, cover, and simmer for 5 minutes. Heat the olive oil and butter in a large skillet over medium heat until oil is hot and the butter is foamy. 5 minutes, or until vegetables are tender. Bring to a simmer and cook for about 10 minutes. 4 teaspoon pepper, and Worcestershire sauce.

1 cup of the tomato sauce mixture. Heat the oven to 350 F. Stuff the peppers loosely with the ground beef mixture and place them in a 13 x 9 x 2-inch baking pan. Pour the remaining tomato mixture over the stuffed peppers. Bake the peppers for about 45 minutes, or until the meat mixture is thoroughly cooked. Use a baking dish that can accommodate peppers that are closely packed together peppers because they will soften a bit as they cook.

You don’t want to lose all that hard work with peppers that have fallen over. The peppers may also be halved horizontally so you have two halves to fill. You won’t have the extra chopped pepper from the tops, but you can chop an extra bell pepper. Stuffed peppers can also be frozen once they have cooled completely. Transfer them to a rimmed baking sheet and freeze until frozen. Then, wrap each pepper individually in foil, put them in a zip-close bag, and label.

When it’s time to eat, you can either let them thaw in the fridge first before reheating or put them frozen in a 350 F oven until they’re completely heated through, about an hour. I don’t like this at all. This ground beef and spaghetti casserole is perfect for an everyday family meal. Spaghetti and the sauce are layered with cheese. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.

2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. The casserole is similar to the popular spaghetti pie, with its delicious Italian seasoned layers of pasta, cheese, and sauce. 2-quart shallow casserole dish or spray it with nonstick cooking spray.

Add garlic and sauté for 1 minute longer. Add ground beef, stirring to break up. Stir in tomatoes, tomato sauce, parsley, and sugar and mushrooms, if using, along with crushed pepper and oregano. Continue simmering sauce for 20 to 30 minutes, stirring occasionally. Meanwhile, cook spaghetti in boiling salted water as directed on package. Drain well in a colander and then stir into meat mixture.

Place half of the spaghetti and meat mixture in a 2-quart casserole and sprinkle with half of the mozzarella cheese and half of the Parmesan cheese. Repeat with remaining spaghetti mixture and cheeses. Bake for 20 to 25 minutes, or until casserole is hot and cheese has melted. To make ahead, cook the meat sauce and let it cool. Put it in a container, cover, and refrigerate. The next day, heat the sauce, cook the spaghetti and assemble the casserole in the greased baking dish.