Description
A hearty one-pot meal that transforms classic stuffed peppers into a convenient, family-friendly casserole. This delicious comfort food combines ground meat, colorful bell peppers, rice, and savory tomato sauce, all topped with melty cheese for a simple weeknight dinner.
Ingredients
Units
Scale
- 1 pound ground beef or turkey
- 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
- 1/2 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
- Store leftovers in a covered container up to 3 days in the refrigerator.
- You can customize this recipe with different colored bell peppers for visual appeal.
- For a spicier version, add diced jalapeños or red pepper flakes.
- Substitute brown rice for a healthier option, but note that cooking time will increase.
- This casserole freezes well for up to 3 months.
- For a vegetarian version, use plant-based meat substitute and vegetable broth.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg
