Ah...words that any mother likes to hear when sitting down at the dinner table! Everyone (well...except for Cameron who was a whiney butt about the peppers!) enjoyed this meal. Even Ethan, who REALLY doesn't like green peppers. But at least HE wasn't a whiney butt about them! He ATE them!
Stuffed Pepper Casserole
4 -6 sweet peppers (any color)
1 1/2 pound ground beef
1 medium-large onion, chopped
1/2 teaspoon salt (can be seasoned salt)
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
1-2 Tablespoons Italian seasoning
1 1/2 cups rice (uncooked-can be up to 2 cups)
8-10 slices of raw bacon
3 (8 ounce) tomato sauce (or tomato juice)
1 15 ounce can diced tomatoes
2-3 cups shredded cheddar cheese
Cut tops off peppers; remove seeds and membranes, and cut each pepper into 4 to 8 pieces.
Cook rice as directed (2 cups rice in 4 cups water)
Cook peppers in simmering water, enough to cover, for 5 minutes.
Brown ground beef and onions. Drain. Add salt, pepper, Italian seasoning and cayenne pepper. Add sauce/tomatoes. Heat through. Lay the pieces of pepper across the bottom of a 9 x 13 (or larger) greased pan. Top with beef/rice/sauce mixture. Top that with shredded cheese. Top with raw bacon slices (I usually cut at least in half if not in quarters) Bake at 350 for 30-40 minutes til the bacon is done.