Description
This Stuffed Pepper Casserole has all the delicious flavors of regular stuffed peppers but turned inside out and made in one pan, keeping the mess to a minimum!
Ingredients
Scale
- 1 lb ground beef
- 1 green pepper (diced)
- 1 red pepper (diced)
- 1 medium onion (diced)
- 1 tsp oregano
- Salt & pepper
- 3 cloves garlic (minced)
- 2 cups beef broth
- 1 15 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 1 Tbs balsamic vinegar
- 1 cup long grain white rice
- 1–2 cups Colby Monterey Jack cheese
Instructions
- Step: In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
- Step: Add in garlic and cook until aromatic, about 1 minutes.
- Step: Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
- Step: Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
- Step: Remove from heat and stir in 1 cup cheese.
- Step: Top with remaining cheese and place cover back on to melt.
- Step: Serve with chopped parsley if desired.
Notes
Use any color bell peppers you like. Use regular uncooked whole white rice, not instant rice. Balsamic vinegar can be substituted with Worcestershire sauce or soy sauce.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: One-pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 419 kcal
- Sugar: 3 g
- Sodium: 487 mg
- Fat: 23 g
- Saturated Fat: 10 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
Keywords: stuffed pepper casserole, ground beef, one pot meal, american dinner