Stuffed Pepper Casserole
This easy Stuffed Pepper Casserole has all the flavor of classic stuffed peppers with none of the work. A hearty, cheesy one-dish dinner everyone loves.
Servings: 5 servings
Ingredients
- 1 yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 1 lb ground beef
- 1 cup uncooked white rice
- 1 tbsp Worcestershire sauce
- 1 14 oz can petite or regular diced tomatoes
- 1 ½ cups beef broth
- ¾ cup water
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tsp Italian seasoning
- 1 ½ cups shredded Colby Jack cheese
Instructions
- Preheat the oven to 350°F.
- In a large skillet over medium heat, cook the ground beef with the diced onion and bell peppers. Break up the beef as it cooks until browned. Drain excess grease.
- Spray a 9x13 baking dish with nonstick spray. Add the cooked beef mixture, Worcestershire sauce, diced tomatoes, broth, water, rice, seasonings, and ½ cup of cheese. Stir well.
- Cover tightly with foil and bake for 40 minutes.
- Remove foil and stir. Sprinkle the remaining cheese on top.
- Bake for 15 minutes more, or until the rice is tender and the cheese is melted.
- If the rice isn’t tender, add 1 more cup of water, stir, and continue baking until fully cooked.
Notes
Store up to 4 days in the fridge or 2 months in the freezer. Reheat covered to keep the rice moist.
Nutrition
Calories: 566kcal | Carbohydrates: 40g | Protein: 30g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1201mg | Potassium: 702mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1532IU | Vitamin C: 59mg | Calcium: 351mg | Iron: 4mg
