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Unstuffed Pepper Casserole

Here is an quick, easy, and delicious casserole for a perfect in a hurry meal.  I got the basic recipe from Taste of Home magazine and spiced it up a bit.  It is very tasty.  Serve with a salad and garlic bread and you have a wonderful meal.  This is also good to take for pot luck suppers.

1 cup uncooked instant rice
1 pound ground beef
2 medium green peppers, cut into 1-inch pieces ( I often use the red/yellow/orange peppers because they are so pretty)
1/2 cup chopped onion
1 Tablespoon parsley flakes
1/2 Tablespoon minced garlic
1 jar (26 ounces) marinara sauce
1/2 tsp. seasoned salt
1 Tablespoon garlic powder
1/2 tsp. black pepper 
1 1/2 cup shredded Italian cheese blend (or 1/2 cup of each: cheddar, fresh Parmesan, and Mozzarella)
1/2 cup Italian seasoned bread crumbs
3 T grated Parmesan cheese
2 T olive oil

Cook rice according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, minced garlic, parsley and onion over medium-high heat for 10-12 minutes or until meat is no longer pink; drain any fat/grease. Reduce temperature to low and let cook about 8-10 more minutes to continue to soften bell pepper chucks. Stir in the cooked rice, marinara sauce and seasonings. Stir in Italian cheese blend.
Transfer to a greased 2-qt. baking dish. Toss bread crumbs, Parmesan cheese, and oil; sprinkle over the top. Bake at 350° for 15-20 minutes or until heated through and topping is golden brown. Yield: 6 servings.

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