It’s funny how food can connect you to a memory.
A few years back, I was newly pregnant with my first baby. I was sick as a dog, and my husband was out of town. It had been a rough week for me.
A good friend of mine invited me to dinner. I sat in her kitchen as she cooked me a meal, and then I sat down to eat with her and her daughter.
The food was delicious, and the home-cooked meal sat well on my queasy stomach.
What I remember even more about that night, though, is the way it made me feel. That was the first time anyone but my own momma had cooked a meal just for me. It made me feel all warm and fuzzy. It made me feel loved.
I asked her for the recipe, and to this day it’s a dish I still make. In fact, it’s a favorite of my hubby.
Over the years, I’ve changed it up a lot. At this point, the dish I make barely resembles the one my dear friend made for me that night. Still, every time I make it, I picture her chatting me up as she stood over her stove, and I feel loved.
Do you have a dish that makes you feel warm and fuzzy? I’d love to hear about it! Share it in the comment section below.
So here it is, my version of Kelly’s dish, Stuffed Green Pepper Casserole. It’s as delicious as stuffed peppers, but much easier to throw together.
Stuffed Green Pepper Casserole
- 1 lb. ground beef
- 2 ½ cups cooked white rice
- 1 tablespoon olive oil
- 2 large green bell peppers, diced
- 1 medium onion, diced
- 1 (29-ounce) can diced tomatoes
- 3 (14-ounce) cans tomato sauce
- 2 (14-ounce) cans corn, drained
- ¼ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
Preheat your oven to 350.
Brown the beef in a large pan, drain and set aside.
Add oil to the pan you used for your beef. Cook peppers and onions in oil until they begin to get tender.
Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Add in rice and mix well.
Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
Remove from oven. Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
Let stand five minutes before serving.
*Note: This recipe makes a ton! If it’s just my family, I’ll sometimes bake half of the mixture, and freeze the other half for another night. It does make wonderful leftovers if you make it all!