Description
A cozy, one-pan meal combining the flavors of stuffed peppers with ground beef (or turkey), rice, tomato sauce, and melted cheese, making it perfect for busy weeknights or anytime you want a comforting dinner.
Ingredients
1 lb ground beef (or turkey)
1 small onion (chopped)
2 cloves garlic (minced)
2 bell peppers (diced)
1 cup uncooked rice
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 cups beef or vegetable broth
1 teaspoon Italian seasoning
½ teaspoon black pepper
1 cup shredded cheese (cheddar or mozzarella)
Instructions
- In a large skillet, brown the ground beef with the chopped onion and minced garlic over medium heat.
- Drain any excess fat.
- Add the diced bell peppers and cook for about 2-3 minutes until they soften slightly.
- Stir in the uncooked rice, diced tomatoes, tomato sauce, beef or vegetable broth, Italian seasoning, and black pepper.
- Bring the mixture to a boil, then reduce the heat to low.
- Cover and let it simmer for 20 minutes, stirring occasionally, until the rice is tender and has absorbed most of the liquid.
- Sprinkle the shredded cheese over the casserole and cover it for an additional 5 minutes to allow the cheese to melt.
- Once melted, serve the casserole hot and enjoy!
Notes
For extra flavor, consider adding zucchini or mushrooms.
Ground turkey or chicken works well as a substitute for ground beef.
For added heat, try adding red pepper flakes or chopped jalapeño with the bell peppers.
Mix and match cheese types like cheddar, mozzarella, or pepper jack for a different cheesy twist.
Leftovers can be stored in the fridge for up to 3-4 days.
This casserole can be frozen for up to 3 months. Just reheat when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
