Saturday, March 12, 2011

Undone Stuffed Pepper Casserole

1 lb. ground beef
2   green peppers, coarsely chopped
3 cloves garlic, minced
2 cups  cooked long-grain white rice
1 jar (26 oz.) spaghetti sauce
1-1/2 cups  KRAFT Finely Shredded Italian* Five Cheese Blend, divided

HEAT oven to 350ºF.
BROWN meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce and 3/4 cup cheese.
SPOON into 2-qt. casserole; top with remaining cheese.
BAKE 25 min.

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