Stuffed Pepper Casserole
Savory One-Pan Stuffed Pepper Casserole
Ingredients:
2 tablespoons olive oil
1 ½ pounds lean ground beef
1 yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 teaspoon Italian seasoning
2 teaspoons Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
14 ounces canned diced tomatoes
1 cup long grain white rice
1 ½ cups beef broth
1 ½ cups shredded cheese (cheddar, mozzarella, or both)
Fresh parsley for garnish
Directions:
Preheat the oven to 350°F (180°C).
In a large skillet over medium-high heat, heat the olive oil and add the ground beef. Sauté, breaking it up with a spatula, until it’s no longer pink. Drain the fat.
Add the onion and bell peppers to the skillet and cook for 2-3 minutes.
Stir in the garlic, Italian seasoning, Worcestershire sauce, salt, and black pepper. Cook for 30 seconds.
Add the diced tomatoes and stir to combine.
Stir in the rice and beef broth. Bring to a boil, then cover with a lid or foil.
Place the covered skillet in the oven and bake for 20-25 minutes, or until the rice is cooked. If needed, add a splash of broth or water.
Remove the cover, top with shredded cheese, and set the oven to broil. Broil for 3-5 minutes, or until the cheese is melted and bubbly.
Garnish with fresh parsley and serve.
Prep Time: 10 minutes | Cooking Time: 40 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 6 servings
