Pepper Casserole

Lynnda Cloutier


Another popular dish at El Zorro's

★★★★★ 1 vote


1 cup salsa, store bought or home made
4 medium green bell peppers
1 cup long grain rice
1 tsp. salt
1 1/2 lbs. lean ground beef
1 cup chopped onions
1 garlic clove, minced
1/2 tsp. salt, 1/4 tsp. pepper
1 tsp. chili powder, optional
1 1/2 cups tomato sauce
1 1/2 cups shredded cheddar cheese


1Quarter peppers. Cook in 2 cups water til soft. Put peppers in buttered 9 x 13 inch baking dish.
2Bring 2 1/2 cups water to boil and add the rice and salt. Stir, reduce heat, cover and simmer 20 minutes til liquid is absorbed.
3Fry the beef, onions, garlic clove, salt, pepper and optional chili powder in skillet over medium heat. Break up meat and fry til cooked. Drain grease. Mix in cooked rice and tomato sauce. Spoon meat mixture over peppers and sprinkle on cheese. Top with salsa. Bake uncovered in oven at 350 for 30 minutes. Mexican rolls or cornbread goes great with this dish.

About Pepper Casserole

Course/Dish: Beef, Casseroles