Stuffed Pepper Casserole

Ingredients

• 1 pound Extra Lean Ground Beef
• 2  Small Bell Peppers, Coarsely Chopped
• 1 teaspoon Onion Powder
• 3 cloves Garlic, Minced
• 2 cups Long Grain Brown Rice, Cooked
• 24 ounces, fluid Jar Plain Spaghetti Sauce
• ¼ teaspoons Italian Seasoning
• 2 teaspoons Salt
• 1-½ teaspoon Garlic Powder
• 1-½ cup Reduced-fat Mozzarella Cheese Blend, Divided

Preparation Instructions

1. Preheat oven to 350ºF.
2. Cook meat in frying pan until almost completely browned. Drain and rinse. Place beef back in pan and add peppers, onion powder, salt to taste, and minced garlic. Cook over medium-low heat until beef in completely cooked and peppers begin to turn tender.
3. In a 2 1/2-quart casserole, stir together the rice, spaghetti sauce, Italian seasoning, 2 teaspoons salt, garlic powder, and 3/4 cup cheese.
4. Add in the beef mixture and stir until combined. Sprinkle with remaining cheese.
5. Bake for 25 minutes or until heated through and cheese begins to brown. Let sit for 5-10 minutes before serving.

(Recipe adapted from Kraft Foods.)