Stuffed Pepper Casserole
Ingredients:
1 lb ground beef (or turkey)
1 large onion, diced
1 cup bell peppers, diced (mix of colors)
2 cloves garlic, minced
1 can (15 oz) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 cup uncooked rice (white or brown)
2 cups beef broth (or chicken broth)
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheese (cheddar, mozzarella, or a blend)
Fresh parsley or basil, chopped (for garnish)
Directions:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Cook the Meat:
In a large skillet over medium heat, brown the ground beef (or turkey) until fully cooked, about 5-7 minutes. Drain any excess fat.
Sauté Vegetables:
Add the diced onion, bell peppers, and garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.
Combine Ingredients:
Stir in the diced tomatoes (with their juices), tomato sauce, uncooked rice, beef broth, Italian seasoning, paprika, salt, and black pepper. Mix well to combine.
Transfer to Baking Dish:
Pour the mixture into a greased 9×13 inch baking dish, spreading it evenly.
Bake:
Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
Add Cheese:
Remove the foil and sprinkle the shredded cheese on top. Return to the oven (uncovered) and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve:
Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or basil before serving.
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Kcal: Approx. 400 kcal per serving | Servings: 6 servings