Description

This Stuffed Pepper Casserole is a delicious and easy way to enjoy all the flavors of stuffed peppers without the fuss. It’s a hearty and satisfying dish that’s perfect for a weeknight meal.

Ingredients

Units Scale

1 tablespoon olive oil
1/2 cup onion, diced (1 small onion)
1 tablespoon fresh garlic, minced (4 cloves)
3 cups diced bell peppers (2-3 bell peppers – any color)
1 lb lean ground beef (90-93%)
8 oz canned tomato sauce
1 (14.5 oz) can petite diced tomatoes
1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2 cups white minute rice, uncooked
2 cups beef broth, low or no salt
1/2 cup part-skim mozzarella cheese

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Instructions

Preheat and Sauté: Preheat the oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add garlic, onion, peppers, and beef. Sauté for 10 minutes or until the beef is browned and the peppers and onions are softened.
Add Remaining Ingredients: Pour in the tomato sauce, tomatoes, salt, pepper, oregano, basil, rice, and beef broth. Stir to combine.
Bake: Cover the pan with aluminum foil. If you don’t have an ovenproof skillet, transfer the mixture to a casserole dish and cover with a lid or foil. Bake at 375 degrees F for 20 minutes.
Add Cheese: After 20 minutes, remove the cover and add cheese. Bake for another 10 minutes or until the cheese is melted and starting to brown.
Serve: By this point, all of the liquid should also be soaked up by the rice, and you are ready to serve and enjoy!

Notes

Ground Meat: The ground beef can be swapped out for ground chicken, turkey, or even lamb!
Dutch Oven: If you don’t have a Dutch oven or oven-safe pot, it’s a great investment! They can be used to cook many different recipes on the stovetop and in the oven.
Rice: You can use other types of rice, but you may need to adjust the cooking time and liquid accordingly.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 Serving
Calories: 400kcal
Sugar: 5g
Sodium: 600mg
Fat: 20g
Saturated Fat: 7g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 4g
Protein: 25g
Cholesterol: 60mg