Easy Stuffed Pepper Casserole
All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the brim with delicious seasoned rice and vegetables.
Servings: 8 people
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds lean ground beef
- 1/2 cup onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 orange bell pepper diced
- 2 teaspoons garlic minced
- 1 tablespoon Worcestershire sauce
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 teaspoons Italian seasoning
- 14 ounces diced tomatoes, undrained
- 1 cup long grain white rice
- 1 1/2 cups beef broth
- 8 ounces tomato sauce
- 1 1/2 cups Colby Jack cheese, shredded and divided
- parsley for garnish
Instructions
- Preheat the oven to 375 degrees Fahrenheit. Spray the 9x13 casserole dish with nonstick cooking spray and set aside.
- In a large skillet, cook and brown the meat over medium-high heat.
- Add the diced peppers and onion then stir and cook for 5 minutes until the vegetables soften.
- Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning then stir to combine.
- Pour in the diced tomatoes with juice, beef broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
- Pour the mixture into the prepared baking dish. Top with remaining cheese, cover with aluminum foil then bake for about 45 minutes. The liquid should be absorbed and the rice cooked through.
- Garnish with fresh parsley and enjoy!
Video
Nutrition
Serving: 1cup | Calories: 352kcal | Carbohydrates: 27g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 76mg | Sodium: 762mg | Potassium: 688mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1486IU | Vitamin C: 58mg | Calcium: 224mg | Iron: 4mg
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