Stuffed Pepper Casserole

Stuffed Pepper Casserole

Ingredients:
1 lb ground beef (or ground turkey)
1 cup white or brown rice, uncooked
1 can (14.5 oz) diced tomatoes
1 can (8 oz) tomato sauce
2 bell peppers (red, green, or yellow), diced
1 medium onion, chopped
2 cloves garlic, minced
1 ½ cups shredded mozzarella or cheddar cheese
2 cups beef or chicken broth
1 tbsp olive oil
1 tsp dried oregano
1 tsp paprika
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
Fresh parsley for garnish (optional)

Directions:
Cook the Rice:
In a small pot, cook rice according to package instructions using either water or broth for added flavor. Once done, set aside.
Brown the Meat:
Preheat oven to 350°F (175°C).
In a large skillet over medium heat, add olive oil. Cook ground beef or turkey until browned, breaking it up as it cooks. Drain any excess fat.
Add Vegetables and Spices:
Add chopped onions, garlic, and diced bell peppers to the skillet. Cook for 5-7 minutes until vegetables soften.
Stir in paprika, oregano, salt, black pepper, and red pepper flakes. Let the spices coat the meat and vegetables.
Stir in Tomatoes and Sauce:
Add diced tomatoes (with juice) and tomato sauce to the skillet. Mix well to combine and bring the mixture to a simmer.
Assemble the Casserole:
In a large casserole dish (9×13 inch), layer the cooked rice. Pour the meat, pepper, and tomato mixture on top of the rice, spreading it evenly.
Pour in the beef or chicken broth and gently stir everything in the dish to combine.
Top with Cheese:
Sprinkle the shredded mozzarella or cheddar cheese evenly over the casserole.
Bake the Casserole:
Cover the dish with foil and bake in the preheated oven for 25 minutes. After 25 minutes, remove the foil and bake for another 10 minutes or until the cheese is bubbly and golden.
Garnish and Serve:
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with fresh parsley before serving.

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Kcal: Approx. 350 kcal per serving | Servings: 6-8

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