Stuffed Pepper Casserole
Stuffed Pepper Casserole is an easy dinner with all the familiar flavor of stuffed peppers, but without the extra work of stuffing each pepper.
Ingredients
- 1 pound ground beef
- 1 cup onion, diced
- 3 garlic cloves, minced
- 3 bell peppers, diced
- 1 cup white rice
- 1 can diced tomatoes
- 2 cups beef broth
- 1 teaspoon italian seasoning
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- Heat a large skillet over medium heat. Add the ground beef, diced onion, and minced garlic. Cook for 5-6 minutes, breaking the beef apart as it cooks, until the beef is browned and the onion is softened. Drain any excess grease.
- Transfer the beef mixture to a 9x13 casserole dish.
- Add the diced bell peppers, white rice, diced tomatoes, beef broth, Italian seasoning, salt, pepper, and ¾ cup mozzarella cheese to the casserole dish.
- Stir everything together until evenly combined.
- Cover tightly with foil and bake for 40 minutes, or until the rice is tender and most of the liquid has been absorbed.
- Remove the foil and sprinkle the remaining ¾ cup mozzarella cheese over the top.
- Bake uncovered for another 5-10 minutes, until the cheese is melted.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
- Cover tightly while baking: The rice needs the steam from the covered casserole dish to cook properly and absorb the liquid.
- Use uncooked white rice: Add the rice dry to the casserole dish. It will cook in the broth and tomato mixture as the casserole bakes.
- Drain the beef if needed: If your ground beef releases a lot of grease, drain it before transferring it to the baking dish.
- Let it rest before serving: Resting for a few minutes helps the rice finish absorbing any extra liquid and makes the casserole easier to scoop.
- Check the rice before adding the cheese: If the rice is not tender after 40 minutes, cover it again and bake for another 5-10 minutes before adding the remaining cheese.
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