Stuffed Pepper Casserole

Stuffed Pepper Casserole
Prep: 15 minutes • Bake: 25 minutes • Serves: 6

Ingredients

1 pound Meat Masters 90% extra lean ground beef
3 garlic cloves, minced
2 green, red and/or yellow bell peppers, cut into 1/2-inch pieces
1 small onion, chopped (about 1/2 cup)
1 package (8.5 ounces) precooked whole grain Santa Fe rice (I couldn't find this at my Schnuck's, but I found some pre-cooked brown rise in a two-cup package.)
1 jar (26 ounces) Culinaria tomato basil pasta sauce
1/2 teaspoon Culinaria Italian seasoning
1 cup Kraft finely shredded Italian five cheese blend, divided
Crushed red pepper, to taste (I added this.)

Directions

Preheat oven to 350°F. In large skillet, cook ground beef, garlic, bell pepper and onion over medium-high heat until beef browns and onion is tender, breaking up meat with side of spoon. Massage bag of rice to help separate grains. Stir in rice, pasta sauce, Italian seasoning and 1/2 cup cheese.

Transfer beef mixture to 9 x 9-inch or 2-quart glass or ceramic baking dish; sprinkle with remaining 1/2 cup cheese. Bake 25 minutes or until top is lightly browned and sauce bubbles around side of pan.

Each Serving: about 380 calories, 17 g total fat (8 g saturated), 65 mg cholesterol, 630 mg sodium, 34 g carbohydrate, 4 g fiber, 23 g protein