Stuffed Pepper Casserole
User Reviews
5
-
Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
401 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pepper Casserole
Description
This casserole starts by browning lean ground beef with diced onions until the onion softens and beef is nearly cooked through. Diced green bell peppers, garlic, Italian seasoning, salt, and black pepper are added and cooked until the peppers soften slightly. A mixture of fire-roasted diced tomatoes, tomato sauce, Worcestershire sauce, and water or broth is then stirred in and brought to a boil. Uncooked long-grain white rice is added, the pot is covered, and the mixture simmers on low heat until the rice is tender and has absorbed the liquid, about 20 minutes. After cooking, shredded cheddar cheese is spread over the top and allowed to melt from residual steam with the pot covered, creating a cheesy finish. The casserole can be garnished with parsley before serving for a fresh herbal note.
The flavor combines savory beef, peppers, and tomatoes with the comforting starch of rice and melted cheddar cheese, delivering a filling and cohesive one-pot meal reminiscent of traditional stuffed peppers in casserole form.
Ingredients
- 1 pound ground beef lean
- 1 onion diced, medium sweet
- 2 green bell pepper seeded and diced
- 2 teaspoons Italian seasoning homemade
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 cloves garlic , minced
- 1 diced tomatoes fire roasted, 14.5 ounce can
- 8 ounces tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 cup long grain white rice , uncooked
- 2 cups water or low-sodium chicken broth or vegetable broth
- 2 cups cheddar cheese shredded
- parsley for garnish
Instructions
- In a large skillet or dutch oven, over medium heat, cook the ground beef and diced onion until onion starts to soften and the ground beef is almost cooked through.
- Stir in the bell peppers, garlic, Italian seasoning, salt, and pepper, cooking for an additional 2 minutes until they start to soften.
- Add the diced tomatoes, tomato sauce, Worcestershire sauce, and water/broth, bringing to a boil.
- Stir in the rice, cover and reduce to low heat.
- Cook for 20 minutes, stirring once, or until the rice is tender.
- Remove from the heat and top with the cheddar cheese. Recover and allow the steam to melt the cheese for 3-5 minutes. Garnish with parsley, if desired.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings!
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 28g | 56% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 85mg | 28% |
| Sodium | 908mg | 38% |
| Potassium | 574mg | 12% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 704IU | 14% |
| Vitamin C | 37mg | 41% |
| Calcium | 315mg | 32% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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