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Green Pepper Casserole

  Olive oil 2 Tablespoon
  Onions 2 , peeled and chopped
  Ground cooked veal/Lamb 1 Cup (16 tbs)
  Tomatoes 2 , peeled and chopped
  Garlic 1 Clove (5 gm), peeled and minced
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Bay leaf 1
  Thyme 1⁄2 Teaspoon
  Raw rice 1 Cup (16 tbs)
  Butter 2 Tablespoon
  Green peppers strip 8 , seeded and sliced into 1 inch strips
  Tomato sauce 1 Cup (16 tbs)
  Minced fresh basil/1/2 teaspoon dried basil 1⁄2 Teaspoon

1) Heat the oil in a large skillet and saute the onions till they are golden brown in color.
2) Add the meat, mix well and brown it a little, constantly stirring.
3) Add the garlic, tomatoes, salt, pepper, bay bits, thyme and the raw rice.
4) Saute for a few minutes more, till the rice starts to look opaque.
5) Over the bottom and sides of a slow cooker, smear the butter.
6) In the cooker, layer the green pepper strips and then add the tomato mixture. End with the peppers.
7) Pour the tomato sauce all over the layers and sprinkle with basil.
8) Cover the cooker and cook on LOW for 6 to 8 hours.

9) Transfer the hot, cooked casserole to a serving plate and serve while still hot. Makes a good main course dish.

Recipe Summary

Difficulty Level: 
Main Dish
Slow Cooked
Preparation Time: 
5 Minutes
Cook Time: 
480 Minutes
Ready In: 
485 Minutes

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Average: 4.3 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1965 Calories from Fat 699

% Daily Value*

Total Fat 79 g121.3%

Saturated Fat 26.3 g131.4%

Trans Fat 0 g

Cholesterol 364.5 mg121.5%

Sodium 2203 mg91.8%

Total Carbohydrates 208 g69.3%

Dietary Fiber 12.7 g50.7%

Sugars 31.7 g

Protein 102 g204.7%

Vitamin A 90.8% Vitamin C 202.7%

Calcium 25.9% Iron 47.6%

*Based on a 2000 Calorie diet


Green Pepper Casserole Recipe