Stuffed Pepper Casserole
From skillet to baking dish, warm & hearty Stuffed Pepper Casserole is the best weeknight recipe you’ll love making for your family!
Servings 6
Calories 515kcal
Ingredients
- 1 pound lean ground beef
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 red bell pepper cored and chopped
- 1 green bell pepper cored and chopped
- 1 yellow onion peeled and diced
- 3 cloves garlic minced
- 28 ounces canned diced tomatoes
- 1 ¾ cups low-sodium beef broth
- 1 ½ cups Monterey Jack cheese shredded, divided
- 1 ½ cups cheddar cheese shredded, divided
- 1 cup long grain rice uncooked
- 1 tabelspoon Worcestershire sauce
- Fresh parsley chopped, for garnish
Instructions
- Preheat the oven to 375 degrees F. Lightly grease a 9-inch x 13-inch baking dish. Set aside.
- Place a large skillet over medium hea. Add the ground beef and cook until no longer pink, about 8-10 minutes, breaking up the meat as it cooks.
- Add the Italian seasoning, salt, and pepper to the ground beef and stir to combine.
- Add the olive oil to the skillet along with the bell peppers, onion, and garlic. Cook for 5 minutes.
- Pour in the diced tomatoes (with juices from the can), beef broth, 1 cup of each cheese, the uncooked rice, and Worcestershire sauce. Stir to combine.
- Transfer the beef mixture to the prepared baking dish and spread it into an even layer. Cover the dish with foil and bake for 30 minutes.
- Carefully remove the foil and sprinkle the remaining 2 cups of cheese over the top. Return to the oven, uncovered, and bake for another 15 minutes until the cheese has melted and the rice is tender.
- Remove from the oven and let the casserole rest for 5-10 minutes. Sprinkle with chopped parsley before serving warm.
Nutrition
Calories: 515kcal | Carbohydrates: 36g | Protein: 34g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 103mg | Sodium: 1116mg | Potassium: 835mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1365IU | Vitamin C: 56mg | Calcium: 494mg | Iron: 4mg