Stuffed Pepper Casserole

from thepioneerwoman.com
Autumn
40 min
572 kcal / serving

Ingredients

  • 2 tbsp.olive oil, plus more for the baking dish
  • 1 mediumyellow onion, chopped
  • 1red bell pepper, cut into 1-inch pieces
  • 1green bell pepper, cut into 1-inch pieces
  • 1 lb.ground beef (80/20)
  • 2 tbsp.tomato paste
  • 1 ½ tsp.kosher salt
  • 1 tsp.ground cumin
  • 1 tsp.paprika
  • ½ tsp.black pepper
  • 4garlic cloves, finely chopped
  • 4vine-ripened tomatoes, chopped
  • 1 largezucchini, quartered lengthwise and sliced
  • 2 c.chicken broth
  • 1 c.long-grain white rice
  • ¼ c.fresh parsley or cilantro, chopped, plus more for sprinkling
  • 1 tbsp.worcestershire sauce
  • 2 c.shredded pepper jack cheese (about 8 ounces)

Directions

  1. 1

    Preheat the oven to 350°F. Grease a 2-to-3-quart baking dish with oil.

  2. 2

    In a large skillet, heat the oil over medium heat. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes. Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Add the tomatoes and zucchini and cook until softened, 3 to 5 minutes.

  3. 3

    Stir in the chicken broth, rice, parsley, Worcestershire sauce, and 1 cup of the cheese. Remove from heat and spoon the mixture into the prepared baking dish and cover with aluminum foil.

  4. 4

    Bake until the rice is tender and the liquid is absorbed, 50 minutes to 1 hour. Remove the foil and stir the casserole. Sprinkle with the remaining 1 cup cheese. Increase the oven to broil.

  5. 5

    Broil until the cheese is melted and bubbly, 2 to 3 minutes. Allow to cool 5 minutes before sprinkling with more parsley and serving.