Stuffed Pepper Casserole

When I was growing up, I loved having stuffed peppers with ground beef and rice for dinner but now that I’m the cook sometimes I don’t have the time (or...

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About Recipe
Stuffed Pepper Casserole

When I was growing up, I loved having stuffed peppers with ground beef and rice for dinner but now that I’m the cook sometimes I don’t have the time (or energy!) that it takes to make them at the end of a long day. That’s why I came up with this easy stuffed pepper casserole recipe, sometimes called an unstuffed pepper casserole because it basically a deconstructed pepper recipe.

Ingredients :
  • 1 pound lean ground beef
  • 1 medium sweet onion , diced
  • 2 green bell peppers , seeded and diced
  • 2 teaspoons homemade Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic , minced
  • 1 (14.5 ounce) can fire roasted diced tomatoes
  • 8 ounces tomato sauce
  • 1 tablespoon Worcestershire sauce
  • 1 cup long grain white rice , uncooked
  • 2 cups water or low-sodium chicken or vegetable broth
  • 2 cups shredded cheddar cheese
  • Parsley for garnish
Directions :

  1. 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.

  2. Stir in the bell peppers, garlic, Italian seasoning, salt, and pepper, cooking for an additional 2 minutes until they start to soften.

  3. Add the diced tomatoes, tomato sauce, Worcestershire sauce, and water/broth, bringing to a boil.

  4. Stir in the rice, cover and reduce to low heat.

  5. Cook for 20 minutes, stirring once, or until the rice is tender.

  6. 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.

  7. If you've tried this recipe, come back and let us know how it was in the comments or star ratings!

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