Prep Time:20 Min
Cook Time:1 Hr 15 Min
Ready In:1 Hr 35 Min
Original Recipe Yield 6 servings
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 green bell pepper,chopped
- 1 onion,chopped
- 2 cloves garlic,minced
- 1 (10 ounce) can diced tomatoes with mild green chilies,undrained
- 1 (8 ounce) can tomato sauce
- 1/2 cup long grain rice,uncooked
- 1 teaspoon salt
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cayenne pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground black pepper
- 1 small head cabbage,chopped
- 1 cup shredded Colby cheese
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium heat. Brown together the beef,green pepper,onion,and garlic until the meat is no longer pink and the vegetables have softened,about 8 minutes. Drain liquid from pan.
- Stir in tomatoes,tomato sauce,rice,salt,basil,oregano,and the cayenne,white,and black pepper (adding more pepper to taste,if desired). Spread mixture into an ungreased 9×12-inch baking pan. Top with cabbage and Colby cheese.
- Cover and bake in preheated oven for 65 to 75 minutes,or until the rice is tender.
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Yet another recipe that we all gave two thumbs up to! I made our version with a batch of andouille chicken sausage and it was terrific. Made excellent leftovers.
