Quick & Easy One-Pot Stuffed Pepper Casserole
Ground beef, tomatoes, bell peppers, rice, and cheese make this meal complete and very tasty!
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Servings: 6 SERVINGS
Calories: 366kcal
Equipment
- 3.5 Qt Dutch oven or heavy-bottomed pot
- Knife and cutting board
- Measuring cups and spoons
Ingredients
- 1 lb lean ground beef
- 1 cup onion, chopped
- 3 garlic cloves, minced
- 1 cup red bell pepper, diced
- 1 cup green bell pepper, diced
- 2 tsp Italian seasoning
- 2 tsp parsley flakes
- ½ tsp red pepper flakes
- 2 cups low-sodium beef broth (or more if needed)
- 1- 14.5 oz can petite diced tomatoes, with juice
- 1 ½ cups tomato sauce
- 3 tbsp tomato paste
- 1 cup basmati rice, uncooked
- 1 cup shredded mozzarella (or your favorite shredded cheese)
- 1 tsp salt
- Freshly cracked black pepper to taste
Instructions
- Brown the ground beef with the onions and garlic in a large Dutch oven over medium-high heat until no pink is left in the meat. Drain any grease left in the pot if not using lean ground beef.
- Stir in the bell peppers, diced tomatoes, tomato sauce, tomato paste, Italian seasoning, parsley flakes, red pepper flakes, salt, pepper, beef broth, and rice. Bring to a boil.
- Reduce the heat, and simmer, covered, for 25 mins or until the rice is tender and cooked through, stirring occasionally so the rice doesn’t stick to the bottom. Remove from heat. If you run out of liquid and the rice is still not tender, add a splash more broth.
- Sprinkle the cheese evenly on top and place the lid on until melted, about 5 minutes. If you want a crispy, golden top, place it under the broiler for a few minutes.
Nutrition
Calories: 366kcal | Carbohydrates: 39g | Protein: 27g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 1104mg | Potassium: 430mg | Fiber: 3g | Sugar: 7g | Vitamin A: 32IU | Vitamin C: 58mg | Calcium: 17mg | Iron: 18mg