Undone Stuffed Pepper Casserole
1 lb. Ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cup cooked white rice
26 oz. Jar spaghetti sauce
1 ½ c. finely shredded Italian 5-cheese blend, divided
Preheat oven to 350. Brown meat with peppers and garlic in large skillet; drain. Stir in rice, spaghetti sauce, and ¾ cup cheese. Spoon into 2 quart casserole; top with remaining cheese. Bake 25 minutes.
