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Looking for a hearty and comforting meal that combines the flavors of stuffed peppers in a convenient, easy-to-make casserole?
This Stuffed Pepper Casserole delivers all the savory goodness of classic stuffed peppers but in a simple, one-dish format.
It’s perfect for busy weeknights or when you need a satisfying dish that the whole family will love.
Ingredients:
- 1 lb ground beef (at least 90% lean)
- 2 cups diced bell peppers
- 1/2 cup diced yellow onion
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic, finely chopped
- 2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tablespoon soy sauce
- 1 cup uncooked white basmati rice
- 1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)
Instructions:
In a 5-quart Dutch oven, cook the ground beef with the bell peppers, onion, Italian seasoning, salt, and pepper over medium-high heat for 8 to 10 minutes, stirring frequently, until the beef is browned and the vegetables have softened.
Add the garlic and cook for 1 additional minute.
Reduce the heat to medium, then add the broth, diced tomatoes, tomato sauce, and soy sauce. Stir until well combined and bring to a boil.
Stir in the uncooked rice, then return to a boil. Reduce the heat to low, cover, and simmer for about 25 minutes or until the rice is tender.
Remove from heat and stir in 1 cup of the shredded cheese. Sprinkle the remaining 1/2 cup cheese on top, cover, and let stand for 3 to 5 minutes, or until the cheese has melted.
Extra Tips:
- If you can’t find extra-lean beef, drain off any excess grease after the bell peppers have softened to keep the casserole from being too greasy.
- Experiment with different colors of bell peppers to add vibrant hues and extra flavor to your dish.
- While we used basmati rice for this recipe, you can substitute long-grain white rice if needed.
