Unstuffed Bell Peppers Best Dishes

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Unstuffed Bell Peppers

"A conventional family favorite deconstructed. My children love filled inexperienced peppers, however don't like to consume the whole peppers, so I got here up with this to make it extra attractive to my picky eaters."

Ingredients :

1 pound floor red meat
three cups cooked rice
1 crimson bell pepper, chopped
1 orange bell pepper, chopped
1 green bell pepper, chopped
2 cups tomato sauce
1/2 cup brown sugar
8 ounces shredded Cheddar cheese

Instructions :

Prep : 10M	Cook : 6M	Ready in : 55M

Preheat oven to 400 tiers F (2 hundred degrees C).
Heat a large skillet over medium-high heat. Break ground pork into portions and add to skillet; prepare dinner and stir until approximately half of the red meat is browned, three to five minutes. Stir pink bell pepper, orange bell pepper, and green bell pepper into the pork; preserve to cook dinner and stir till the red meat is totally browned, approximately 5 minutes extra. Drain and discard grease.
Mix tomato sauce and brown sugar collectively in a bowl; pour over the red meat mixture. Stir rice into the red meat combination and stir; transfer to a 9x13-inch baking dish. Sprinkle Cheddar cheese over the mixture.
Bake in preheated oven till the cheese is bubbling, about half-hour. Cool dish 5 minutes earlier than serving.

Notes :

Reynolds® Aluminum foil can be used to hold food wet, prepare dinner it flippantly, and make clean-up less difficult.

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