Stuffed Pepper Casserole

Going to a Polish Festival today, Sweetest Heart of Mary, one of the oldest Parish's in Detroit, and probably the oldest Polish Church in the City. So in honor of this I am preparing a Stuffed Pepper Casserole, derived for the yes! section of the 8/16/2009 Sunday Free Press.

Ingredients

2 Large bell peppers, chopped, (I used some yellow, orange and green, had in the fridge)

1 large onion chopped

3 cloves minced garlic

1 can diced tomatoes with liquid

1 1/4 lb. ground chuck

1 cup white rice, cooked

1 T olive oil

6 oz favorite cheese (I used Parmesan and Mozzarella)

Cook rice, let rest

Saute beef in a large pan until brown, remove beef and drain off excess fat

Add olive oil to empty pan, add chopped peppers, onion and garlic, saute until soft 5-7 minutes

Mix the beef, rice vegetables, tomatoes and half of the cheese in a large bowl.

Place mixture in a large, (9x13), casserole dish, cover and cook at 350 for 30 minutes, uncover, add the remaining cheese and cook for 15 additional minutes.

Bon Appetit!