Stuffed Pepper Casserole

Stuffed Pepper Casserole

from littlesunnykitchen.com
50 min
6 servings

Stuffed Pepper Casserole is a one-pan meal that has all the delicious, savory flavors of stuffed peppers, without any of the fancy prep work.

Ingredients

  • 2 tablespoons olive oil
  • 1 1/2 pounds ground beef (lean)
  • 1 yellow onion (diced)
  • 1 medium red bell pepper (diced)
  • 1 medium green bell pepper (diced)
  • 3 small cloves garlic (minced)
  • 1 teaspoon Italian seasoning (or cajun seasoning)
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 14 ounces canned diced tomatoes
  • 1 cup long grain white rice
  • 1 1/2 cups beef broth
  • 1 1/2 cups shredded cheese (cheddar, mozzarella, or both)
  • parsley (for garnish)

Directions

  1. 1

    Preheat the oven to 350°F/180°C. In a pan, or in a heat resistant skillet over medium-high heat and heat olive oil, and add ground beef.

  2. 2

    Saute while breaking it with a spatula until it’s no longer pink. Drain the fat, then add the onion, and bell peppers. Cook for 2-3 minutes.

  3. 3

    Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.

  4. 4

    Add rice, and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn’t have a lid).

  5. 5

    Place in the oven for 20-25 minutes. It’s ready to be removed when the rice is cooked through (I try the rice and see if it still has a crunch). If not, return to the oven and add a splash of water IF necessary.

  6. 6

    Remove from the oven, and sprinkle with cheese.

  7. 7

    Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with fresh parsley and serve.