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1 cup long grain white rice (substitute brown rice if you wish)
1 lb. lean ground beef
1 large green bell pepper, chopped
1 med onion, chopped
2 Tbsp. oil
14 1/2 oz. can diced tomatoes with basil, garlic and oregano
3- 8 oz. cans tomato sauce
2 tsp. garlic salt (I use garlic powder)
1/2 tsp. black pepper
2 cups shredded cheddar cheese (optional)
Preheat oven to 350 degs. Cook rice according to package directions, set aside and keep warm. In med skillet, cook ground beef until brown, stirring to break up meat. Drain fat and set aside. In large deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil, reduce heat and simmer for 10 mins. Stir cooked rice and cooked beef into tomato mixture. Pour into a 13x9 baking dish.
Bake, uncovered, for 30 mins or until bubbly. Sprinkle with cheese, if desired.
1 lb. lean ground beef
1 large green bell pepper, chopped
1 med onion, chopped
2 Tbsp. oil
14 1/2 oz. can diced tomatoes with basil, garlic and oregano
3- 8 oz. cans tomato sauce
2 tsp. garlic salt (I use garlic powder)
1/2 tsp. black pepper
2 cups shredded cheddar cheese (optional)
Preheat oven to 350 degs. Cook rice according to package directions, set aside and keep warm. In med skillet, cook ground beef until brown, stirring to break up meat. Drain fat and set aside. In large deep skillet, cook bell pepper and onion in hot oil until tender. Stir in tomatoes, tomato sauce, garlic salt and pepper. Bring to a boil, reduce heat and simmer for 10 mins. Stir cooked rice and cooked beef into tomato mixture. Pour into a 13x9 baking dish.
Bake, uncovered, for 30 mins or until bubbly. Sprinkle with cheese, if desired.
