Mexican Style "Stuffed Pepper" Casserole

Mexican Style "Stuffed Pepper" Casserole

3 medium bell peppers, cut into 1" cubes

1 pound ground chuck

1 medium onion, chopped

4 tablespoons taco sauce

1 tablespoon worcestershire sauce

1 tablespoon tomato paste

2 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon cayenne

1 can black beans, rinsed and drained

1 can fire roasted tomatoes

1 8 ounce can tomato sauce

1/2 cup rice, cooked as directed

6 ounces grated cheese, combo of sharp cheddar and Monterrey Jack

Place the cut up peppers in a microwave safe round casserole; cook at medium power for 5 to 7 minutes or until tender crisp. Drain and set aside.

Brown the ground chuck and onions together in a large skillet until well browned; drain well. Add the taco sauce, worcestershire sauce, tomato paste and all the seasonings. Stir to combine well. Add the beans, tomatoes and tomato sauce, bring to a low simmer and cook, uncovered, until thickened, about 20 to 30 minutes.

Meanwhile, cook the rice. Once the sauce has thickened, stir in the cooked rice.

Lightly grease an 8x12" casserole. Place half the cooked peppers on the bottom of the pan. On top of the peppers, put half of the meat mixture, then half the cheese. Repeat layers.

Cover the pan with some non-stick foil and bake in a 325 degree oven for 40 to 45 minutes, uncovering pan halfway through the cooking time.

Makes 4 to 6 servings.