Stuffed Pepper Casserole
Introducing Stuffed Pepper Casserole—a convenient one-pan meal packed with all the savory goodness of stuffed peppers, minus the fuss of elaborate preparation.
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Ingredients
- 3 tablespoon 45g olive oil
- 2 lbs 900g lean ground beef
- 1 large yellow onion diced (approx. 1 ¼ cups or 200g)
- 1 large red bell pepper diced (approx. 1 cup or 150g)
- 1 large green bell pepper diced (approx. 1 cup or 150g)
- 4 cloves garlic minced (approx. 2 tablespoon or 15g)
- 1 ½ teaspoon Italian or Cajun seasoning
- 3 teaspoon Worcestershire sauce
- ¾ teaspoon salt 4g
- ⅓ teaspoon ground black pepper 1g
- 21 oz 595g canned diced tomatoes
- 1 ½ cups 300g long-grain white rice
- 2 ¼ cups 530ml beef broth
- 2 ¼ cups 225g shredded cheddar, mozzarella, or a blend
- Fresh parsley for garnish
Instructions
- Preheat oven to 350°F/180°C. In a large skillet over medium-high heat, warm the olive oil. Add the ground beef and cook while breaking it up with a spatula until browned and no longer pink. Drain excess fat.
- To the skillet, add the diced onion, red bell pepper, and green bell pepper. Sauté for 2-3 minutes until vegetables are slightly softened.
- Stir in the minced garlic, seasoning blend, Worcestershire sauce, salt, and black pepper. Cook for 30 seconds until fragrant.
- Add the canned diced tomatoes and stir to combine. Then add the uncooked rice and beef broth. Bring mixture to a boil.
- Once boiling, cover the skillet with a lid or transfer it to a 9x13 baking dish and cover tightly with foil. Bake for 20-25 minutes until rice is tender. Check rice for doneness and return to oven if still crunchy, adding a splash of water or broth if needed.
- Remove from oven and top evenly with shredded cheese. Return to oven and broil for 3-5 minutes until cheese is melted and bubbly.
- Garnish with chopped fresh parsley before serving.
Notes
- For easy cleanup, use an oven-safe skillet or transfer the mixture to a 3.5qt baking dish before baking.
- Amp up flavor by substituting fire-roasted or Rotel diced tomatoes.
- Ground turkey or Italian sausage can replace some or all of the ground beef.
- Check rice doneness carefully and add extra liquid if needed for tender grains.
- Refrigerate leftovers for up to 4 days or freeze for up to 3 months.
- Reheat in the microwave or on the stovetop over medium-low heat.
- Prep the filling up to 2 days ahead for easy assembly later.
Nutrition
Calories: 468kcalCarbohydrates: 16gProtein: 28gFat: 34gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 103mgSodium: 799mgPotassium: 494mgFiber: 2gSugar: 4gVitamin A: 1165IUVitamin C: 203mgCalcium: 44mgIron: 3mg
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