PREP TIME: 30 MINUTES
COOK TIME: 30 MINUTES
MAKES: 9 SERVINGS
1 cup cooked brown jasmine rice
4 slices bacon, diced and cooked
1 cup tomatoes, diced
4 green peppers, finely diced
1 cup grated cheddar, divided
¼ t crushed red pepper
½ t salt
1. Preheat oven to 375°F. Lightly butter an 8” casserole dish.
2. In a large bowl, combine rice, bacon, tomatoes, green peppers, ½ cup cheddar, crushed red pepper, and salt.
3. Spoon into casserole dish, and top with remaining cheddar. Bake for about 30 minutes, or until green peppers are tender. If desired, serve with sour cream and thinly sliced beet greens.
Lightly butter an 8” casserole dish.
Add 1 cup cooked brown jasmine rice to a large bowl.
Add 4 slices of diced and cooked bacon.
Add 1 cup diced tomatoes.
Add 4 finely diced green peppers.
Add ½ cup grated cheddar.
Add ¼ t crushed red pepper.
Add ½ t salt.
Stir to combine.
Spoon mixture into casserole dish.
Top with remaining ½ cup of cheddar.
Bake for about 30 minutes, or until green peppers are tender but still a little crisp.
If desired, garnish with sour cream and thinly sliced beet greens.