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Stuffed Pepper Casserole πŸ«‘


Stuffed Pepper Casserole πŸ«‘
Makes 4 servings
constituents
β€’ 15 oz cooked spare ground beef
about 21 oz raw
β€’1/4 mug onion, minced
β€’ 2 tsp garlic, diced
β€’11/2 mugs green peppers, diced
β€’ 1(14.5 oz) can Great Value Italian minced tomatoes, drained
β€’ 1 mug no sugar added marinara sauce(> 5g carb/ serving)
β€’3/4 mug cauliflower rice
β€’ 1 tbsp soy sauce
β€’1/2 tablespoon swab
β€’1/4 tablespoon pepper
β€’ 1 mug tattered mozzarella rubbish
Directions
In a large skillet over medium high heat, add ground beef, onion, and garlic. Cook until browned.
Add the rest of the constituents except the mozzarella rubbish. Stir to combine. Transfer admixture into a dish baking dish.
Cover with aluminum antipode and singe at 350 degrees for 35 to 40 twinkles.
Take out of the roaster, sprinkle mozzarella rubbish on top and singe an fresh 5 to 10 twinkles or until rubbish melts. Divide into 4 equal servings.
still, don’t add the mozzarella rubbish until you’re about to singe it, If indurating for latterly. flux overnight in the refrigerator and also singe at 350 degrees for about 35 to 40 twinkles covered. Add rubbish and singe an fresh 5 to 10 twinkles or until rubbish melts

Written by Allen Wingate

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