Tea and Peppers: Stuffed Bell Pepper Casserole

 

Last Thursday Thatbaby's daycare held their annual Mother's Day Tea.  Thatbaby's class made our welcome sign.

Thatbaby was in rare form.  Mostly because there was a table of food.  And where there's a table of food, you will find my guy standing beside it asking for more.  He did take a break to give me a flower.

But then he took it back and gave it to one of his classmates.  I eventually got it back because his friend was totally confused by the gift and handed it over to me.  After several meltdowns involving all the crackers being gone and my refusal to let him walk around with a hand of melty chocolate pastry, we headed home, where I opened the gift he made me this year.

There are very few things moms like better than a handmade gift (At least at this age.  I'm not sure how I'd feel about a handprint once Thatbaby is 25), but an easy dinner ranks right up there.  This goes along with my favorite "dump in a pan and bake" cooking I've been doing lately.  Especially because lately I've been cooking after dinner for the next day, so it's ready to go when we get home and I can go for a run later.   Casseroles are perfect for this, because they don't take a lot of time in the kitchen and they reheat really well.

Bell Pepper Casserole (From Branny Boils Over)

 1 lb ground beef

 2 cans diced tomatoes
1 can kidney beans, rinsed and drained
2 large bell peppers, diced
1 onion, diced
2 cloves of garlic, minced
2 tsp dried basil
1 tsp dried oregano
1 tsp salt
1 Tbsp worcester sauce
pepper
1 cup brown rice
2 cups chicken broth, heated
2 cups shredded cheese

1. Preheat the oven to 350.  Heat a skillet over medium heat and brown beef.
2. Combine beef with the remaining ingredients (except for the cheese) in a casserole dish.  Cover with foil and bake for 1 hour.
3. Uncover (but reserve the foil!) and add cheese. Bake for additional 15 minutes.
4. Remove from oven, put the foil back on and let stand for 15 minutes or until rice has absorbed all broth.  Serve.