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All the flavors of classic stuffed peppers baked into a hearty, comforting casserole.
1 lb ground beef (or ground turkey)
1 tablespoon olive oil
1 medium onion, diced
3 bell peppers (any color), chopped
3 cloves garlic, minced
1 ½ cups uncooked long-grain white rice
3 cups beef broth (or chicken broth)
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes
1 teaspoon Italian seasoning
1 teaspoon salt (or to taste)
½ teaspoon black pepper
2 cups shredded cheddar cheese (or mozzarella)
Cook Beef: In a large oven-safe skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook until browned. Drain excess grease.
Add Vegetables: Stir in onion, bell peppers, and garlic. Cook until softened, about 5 minutes.
Add Rice & Liquids: Stir in rice, broth, tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper.
Simmer: Bring to a boil, then reduce heat to low. Cover and cook for 20–25 minutes, until rice is tender.
Add Cheese: Stir half the cheese into the casserole, then sprinkle the remaining cheese on top.
Melt & Serve: Cover and let cheese melt for 2–3 minutes before serving.
For a low-carb version, replace rice with cauliflower rice and reduce broth to 1 cup.
Add crushed red pepper flakes for a little heat.
This dish freezes well — cool completely before transferring to a freezer-safe container.
Find it online: https://allrecipesmade.com/stuffed-pepper-casserole/