Description
This Stuffed Pepper Casserole is a hearty, satisfying meal that combines ground beef, rice, and peppers in a delicious one-pan recipe.
Ingredients
Scale
- 1 lb ground beef
- 1 cup uncooked white rice
- 1 medium onion, finely diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (8 oz) can tomato sauce
- 2 cups beef broth
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 1/2 cups shredded cheddar cheese
- 2 tbsp olive oil
- Fresh parsley, chopped for garnish
Instructions
- Start by heating olive oil in a large skillet over medium heat. Once the oil is shimmering, add in the finely diced onion and cook for about 3-4 minutes until it softens and becomes translucent. Add the minced garlic and sauté for another minute.
- Introduce the ground beef to the skillet and break it into smaller pieces. Cook until browned, then drain off excess fat.
- Add in the chopped red and green bell peppers and cook for 3-5 minutes until they soften.
- Mix in canned diced tomatoes, tomato sauce, dried oregano, paprika, salt, and black pepper.
- Stir in uncooked rice and pour in beef broth, bringing to a gentle simmer. Cover and cook for 20-25 minutes or until the rice is tender.
- Sprinkle shredded cheddar cheese over the top, cover, and let it melt.
- Garnish with freshly chopped parsley and serve hot.
Notes
This casserole can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 420 kcal
- Sodium: 680 mg
- Protein: 28 g