JW's Pepper and Mozzarella Casserole

Cinco de Mayo - Main Dish

This is a recipe my Dad, an 85 year old coal mining engineer, came up with. Obviously when he retired from coal mining he had way to much time on his hands, so Mom gave him an apron. The rest is history. If on a budget this recipe can be adjusted accordingly. Remember a little of this, a little of that. It will come out tasting great. Get creative. Dad was partial to fettuccini, but this goes great with just about anything.

Brief

Prep 25 mins

Cook: 55 mins

Total: 1hr20 mins

Servings: 6

Yield: 6 servings

JW's Pepper and Mozzarella Casserole

Ingredients

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 (8 ounce) can sliced mushrooms

drained

1 (12 ounce) package shredded mozzarella cheese

¾ teaspoon crushed red pepper flakes

2 tablespoons olive oil

3 green bell peppers

thinly sliced

3 red bell peppers

thinly sliced

3 onions

thinly sliced

3 cloves garlic

minced

Margarita On The Rocks

Main Dish

Directions

Step 1

Preheat an oven to 350 degrees F (175 degrees C). Mix the tomato sauce tomato paste mushrooms mozzarella cheese and red pepper flakes together in a bowl.

Step 2

Heat the vegetable oil in a skillet over medium heat. Stir in the green and red bell peppers garlic and onion; cook and stir until the onion has softened and turned translucent about 5 minutes. Drain and reserve the liquid from the vegetables; set aside.

Step 3

Spread about 1/3 of the tomato sauce mixture into the bottom of a casserole dish. Layer 1/2 of the vegetables on top then repeat the layers topping with the remaining 1/3 of sauce. Drizzle the reserved liquid from the vegetables on top.

Step 4

Bake in the preheated oven until the cheese is melted and the sauce is bubbly about 45 minutes.

Nutritional Information

JW's Pepper and Mozzarella Casserole

Servings Per Recipe:6

Calories: 303.5

% Daily Value *

Protein: 19.2g 39%

Carbohydrates: 28.1g 9%

Dietary Fiber: 7.2g 29%

Sugars: 16.2g

Fat: 14.4g 22%

Saturated Fat: 6.5g 33%

Cholesterol: 36.3mg 12%

Vitamin A Iu: 3399.9IU 68%

Niacin Equivalents: 7.5mg 58%

Vitamin B6: 0.7mg 41%

Vitamin C: 144mg 240%

Folate: 71.6mcg 18%

Calcium: 500.8mg 50%

Iron: 3.3mg 18%

Magnesium: 71mg 25%

Potassium: 1139.2mg 32%

Sodium: 1425mg 57%

Thiamin: 0.3mg 28%

Calories From Fat: 129.7

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.