Directions
Prep 20 m Cook 1 h 15 m Ready In 1 h 35 m
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan.
Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9×12-inch baking pan. Top with cabbage and Colby cheese.
Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Ingredients
1 h 35 m 6 servings 384 cals
1 tablespoon vegetable oil1 pound ground beef
1 green bell pepper, chopped
1 onion, chopped Sweet Onions
2 cloves garlic, minced1 (10 ounce) can diced tomatoes with mild green chilies, undrained
1 (8 ounce) can tomato sauce Bertolli® Rustic Cut Marinara Sauce
Hearty chunk of tomatoes, onions, carrots, celery and garlic cooked lightly with olive oil.
1/2 cup long grain rice, uncooked
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon ground cayenne pepper
1/4 teaspoon ground white pepper
1/4 teaspoon ground black pepper
1 small head cabbage, chopped
1 cup shredded Colby cheese
Nutrition Facts
Per Serving: 384 calories; 21.6 g fat; 26.9 g carbohydrates; 21.7 g protein; 67 mg cholesterol; 850 mg sodium.
Recipe By AllRecipes
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