Stuffed Pepper Casserole

Stuffed Pepper Casserole

from delish.com
Gluten-free
60 min
6 servings
554 kcal / serving

This stuffed pepper casserole recipe has everything you love about the classic dish, but in a cozy, crowd-pleasing format.

Ingredients

  • 2 tbsp.extra-virgin olive oil Tbsp
  • 1 lb.lean ground beef Lb
  • 2bell peppers, any color, chopped into 1" pieces
  • 1 largeyellow onion, chopped into 1" pieces
  • 3 clovesgarlic, thinly sliced
  • 2 tsp.kosher salt tsp
  • 1 tsp.freshly ground black pepper tsp
  • 1 tsp.ground cumin tsp
  • 1 tsp.smoked paprika tsp
  • ½ tsp.dried oregano tsp
  • 1can tomato paste
  • 1can fire-roasted diced tomatoes
  • 1 ½ c.beef broth Cups
  • 1 c.basmati rice Cup
  • 2 c.shredded pepper jack cheese (about 8 oz.) Cups
  • 1 tbsp.finely chopped fresh cilantro

Directions

  1. 1

    Preheat oven to 350°. In a large Dutch oven over medium heat, heat oil. When oil is shimmering, add ground beef and cook, breaking apart with a wooden spoon and stirring occasionally, until cooked through, 4 to 6 minutes.

  2. 2

    Stir in peppers, onion, garlic, salt, pepper, cumin, paprika, and oregano. Cook, stirring occasionally, until spices are fragrant, about 1 minute. Stir in tomato paste and cook, stirring, until fragrant, about 2 minutes.

  3. 3

    Add tomatoes, broth, and rice. Stir until incorporated, scraping up any browned bits from bottom of pot. Increase heat to high and bring to a boil. Immediately cover and transfer to oven. Bake until rice is tender, 20 to 24 minutes. Remove from oven and set broiler to high.

  4. 4

    Stir once more, then top with cheese. Return to oven, uncovered, and broil until cheese is golden brown and bubbly, 3 to 4 minutes. Top with cilantro.