• 2 cups cooked rice
• 1-1/2 cups chipped beef
• 1/2 green bell pepper, seeded and finely chopped
• 1 small onion, finely chopped
• 2 eggs, beaten
• 2 cups milk
• 2 cups shredded cheddar cheese
• 2 Tbs. fresh parsley, chopped
• 3/4 tsp. dry mustard
• 1 cup breadcrumbs
• 2 Tbs. unsalted butter, melted

Soak clay pot and its cover in water at least 15 minutes. Combine all ingredients, except breadcrumbs and butter, in a bowl. Mix thoroughly and transfer to clay pot. Combine breadcrumbs and butter in a bowl and sprinkle over top of beef mixture. Cover and place in cold oven. Turn on oven to 375°F and bake 45 minutes. Uncover and bake another 10 minutes until top is browned.

This recipe serves 6 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 6 only.

Per serving: calories 508, fat 27.6g, 49% calories from fat, cholesterol 134mg, protein 22.8g, carbohydrates 41.7g, fiber 1.1g, sugar 6.3g, sodium 817mg, diet points 12.7.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.4, Fruit: 0.0, Bread: 2.2, Lean meat: 2.1, Fat: 4.0, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Zinfandel, Burgundy, or Pinot Noir.