Easy Stuffed Pepper Casserole

Stuffed pepper casserole in a white pot.

Easy Stuffed Pepper Casserole

This stuffed pepper casserole is easy to make in one pot with ground beef, bell peppers, rice and cheese! All the comforting flavors of the classic but no stuffing involved.

Prep Time: 10

Total Time: 35

Servings:

Ingredients

1 pound ground beef or turkey, if preferred
3 bell peppers any color, chopped
1 onion , chopped
3 cloves garlic , minced
1 cup uncooked jasmine rice
15 ounce can diced tomatoes , undrained
8 ounce can tomato sauce
2 cups beef broth , or chicken broth
1 teaspoon kosher salt , more to taste
½ teaspoon black pepper
1-2 teaspoons Italian seasoning
1-2 cups shredded 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 one pound ground beef and 1 chopped onion over medium heat until no longer pink. Drain any excess fat. Add 3 bell peppers and 3 cloves garlic to the skillet. Cook for about 3 minutes, or until vegetables are slightly softened.
Combine Ingredients: Add 1 cup rice, 15 ounce can diced tomatoes, 8 ounce can tomato sauce, 2 cups beef broth, 1 teaspoon salt, 1/2 teaspoon pepper, and 1-2 teaspoons 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 1-2 cups 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.

Nutrition