Undone Stuffed Pepper Casserole

I just made this recipe tonight for supper and thought I'd share it.It is from the Spring 2010 edition of Kraft's What's Cooking magazine. I used a combination of red,yellow and orange bell peppers that I had frozen.Corn would also be a good addition.The recipe calls for Kraft's 4 Cheese Italiano but I used a combination of cheddar,mozza and fresh parmesan.I also added a tsp of onion flakes.You can also substitute the white rice for brown. It is a very fast tasty meal with leftovers for tomorrow.

• Ready In: 40 mins
• Serves: 7

Ingredients

• 1  lb ground beef
• 2  green peppers, chopped
• 3  garlic cloves
• 2  cups rice, cooked
• 1 (700 ml) jar  pasta sauce
• 1  cup  four cheese italiano shredded cheese, divided

Directions

1. Heat oven to 350°F.
2. Brown meat with peppers and garlic in large skillet;drain.
3. Stir in cooked rice,pasta sauce and 3/4 cup cheese.
4. Spoon into 2 L casserole dish;top with remaining cheese.
5. Bake for 25 minutes.