Stuffed Pepper Casserole

An easier take on the classic stuffed peppers, all the flavor, but less work!

Ingredients:
4 cups rice prepared (2c rice, 4c water)
1 large jar or can of your favorite pasta sauce (the one we use is 520g)
3 cloves Garlic, minced
2 med onions, diced
4 bell pepper, diced
3 – 4 mushrooms, diced
1 can, diced tomatoes (or 2-3 fresh tomatoes, diced)
Optional: feel free to add zucchini or leek as well if you wish!
250g to 500g? Ground meat, (add more or less meat to preference, we use a beef and pork mix.)
2 cup shredded cheese
Choice of seasonings
(I usually use garlic powder, onion powder, paprika, oregano, basil, Italian seasoning, parsley, salt and pepper)

Method: I usually cut the veggies first to save time! In a large frying pan, over medium high heat, add a little olive oil or butter, and heat to a sizzle. Add the garlic and brown it slightly, releasing the fragrance. Next, add the peppers, mushrooms, and onions, (other veggies) cooking for 2-3 minutes, add the meat, and brown completely. Next, you will add in the seasonings, diced tomatoes, and the sauce, stirring well to incorporate. Once it starts bubbling, reduce to low and let simmer for 15 minutes. Preheat over to 200c. Get a baking pan or dish, grease the bottom lightly, and prepare to make the casserole! Remove the sauce from the heat. In a large mixing bowl, combine the rice and meat sauce, should be fairly thick, and a bit saucy. Dump the entire bowl into the prepared baking dish, and level off with a spatula. Sprinkle the cheese over the top. Next, place the casserole in the over for 20-25 minutes, or until the cheesy layer on top has browned a bit, and is nice and bubbly! I usually serve mine with a loaf or two of garlic bread! Enjoy!

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