Stuffed Pepper Casserole

All the flavors of stuffed peppers... without all the work! This Stuffed Pepper Casserole is packed with ground beef, bell peppers, diced tomatoes, white rice, and plenty of cheese. A delicious twist on a classic that's 100% kid-approved!

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Prep Time: 20

Cook Time: 1 15

Servings:

Calories: 388kcal

Author: Cathy Trochelman

Equipment

1 9x13 inch pan
1 12-inch skillet

Ingredients

1 Tablespoon olive oil
1 pound ground beef
1 large green pepper
1 large yellow pepper
1 medium yellow onion
14 ounce canned diced tomatoes I used fire roasted salsa-style
1 cup long grain white rice uncooked
2 cups beef broth
4 cloves garlic minced
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon cayenne pepper
8 ounces colby jack cheese shredded

Instructions

Preheat oven to 350°F.
Dice the bell peppers and onion into uniform pieces; set aside.
Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, peppers and onions. Cook over medium-high heat, crumbling the ground beef, until the vegetables are tender and the meat is no longer pink (about 5 minutes.) Drain excess grease from the skillet.
To the same skillet, add the canned tomatoes, beef broth, uncooked rice, minced garlic, and dried spices. Return to medium-high heat and cook for 5 minutes. (The mixture will be boiling gently.)
Transfer to a 9x13 inch baking pan and cover with foil. Bake at 350° for 1 hour, then check for doneness. If the rice is under-cooked, bake for 10-15 minutes more.
Remove from oven and sprinkle evenly with cheese. Bake for an additional 5-10 more minutes or until cheese is fully melted.
Garnish with sliced green onions and cilantro.

Notes

Storing & Reheating

Stuffed Pepper Casserole can be stored, covered, in the refrigerator for up to 5 days. To reheat, remove from the refrigerator and heat at 350°, covered, for 30 minutes or until completely warmed through. You can also make this casserole in advance and freeze it for later. To freeze this casserole, prepare it according to recipe instructions but cover tightly and freeze before baking. Freeze for up to 3 months, then thaw in the refrigerator overnight before baking. *Note: you may need to increase baking time.

Recipe Variations

Substitute ground turkey, ground chicken, or chorizo for the ground beef
Use any color bell peppers (and feel free to add an additional pepper)
Substitute white or red onion
Use any variety of canned diced tomatoes
Use any type of broth in place of beef broth
For additional southwest flavor, add chili powder, smoked paprika, or oregano
For a more traditional flavor profile, omit the cumin and cayenne pepper and add Italian seasonings instead
Use any type of shredded cheese, such as cheddar, monterey jack, pepper jack, or mozzarella

Nutrition