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Undone Stuffed Pepper Casserole

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“I just made this recipe tonight for supper and thought I'd share it.It is from the Spring 2010 edition of Kraft's What's Cooking magazine. I used a combination of red,yellow and orange bell peppers that I had frozen.Corn would also be a good addition.The recipe calls for Kraft's 4 Cheese Italiano but I used a combination of cheddar,mozza and fresh parmesan.I also added a tsp of onion flakes.You can also substitute the white rice for brown. It is a very fast tasty meal with leftovers for tomorrow.”
READY IN:
40mins
SERVES:
7
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 350°F.
  2. Brown meat with peppers and garlic in large skillet;drain.
  3. Stir in cooked rice,pasta sauce and 3/4 cup cheese.
  4. Spoon into 2 L casserole dish;top with remaining cheese.
  5. Bake for 25 minutes.

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