Stuffed Pepper Casserole
1h·American, Italian
1 / 2
Ingredients
- 1 pound lean ground beef
- 1 onion diced
- 2 cloves garlic minced
- 2 to 2 ¼ cups diced bell pepper red, green and/or yellow
- 2 cups beef broth more as needed
- 14.5 ounces canned diced tomatoes with juices, 1 can
- 1 ½ cups tomato sauce
- 3 tablespoons tomato paste
- 1 cup basmati rice uncooked
- 2 teaspoons Italian seasoning
- salt and black pepper to taste
- 1 cup shredded mozzarella cheese
Instructions
4 steps
- 1
In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.
- 2
Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.
- 3
Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).
25 min - 4
Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.
Progress
0 / 4 steps
Nutrition
Per serving (based on 6 servings)
Calories
434cal
Protein
24.0g
Carbs
41.0g
Fat
20.0g
Fiber
5.0g
Sugar
10.0g
Sodium
763mg
Saturated Fat
8.0g
