This stuffed pepper casserole brings all the cozy vibes of the classic dish but cuts down on prep and cooking time, making it a perfect weeknight meal.
1-2 cupsshredded cheddar cheese , mozzarella or pepper jack
For serving: chopped parsley, sour cream
Instructions
Cook Meat and Vegetables: In a large dutch oven or sturdy pot, cook the ground beef and onions over medium heat until no longer pink. Drain any excess fat. Add the bell peppers and garlic to the skillet. Cook for about 3 minutes, or until vegetables are slightly softened.
Combine Ingredients: Add the rice, diced tomatoes, tomato sauce, beef broth, salt, pepper, and Italian seasoning to the skillet. Stir well to combine everything.
Cook: Bring mixture to a boil and then reduce to a simmer and cover. Allow to cook about 20 minutes, or until rice is tender. Remove lid and stir. Season to taste.
Add Cheese: Sprinkle the shredded cheese over the top and allow to melt or broil 2 minutes until the cheese is melted and bubbly.
Serve: Let sit for a few minutes before serving. This allows it to set and makes it easier to serve. Add fresh herbs and a dollop of sour cream on top if desired.
Notes
Storage: Store leftovers in a covered container up to 3 days in the refrigerator. You can also use the leftover to make stuffed bell peppers.