Unstuffed Pepper Casserole
This easy Unstuffed Pepper Casserole takes all the flavors of stuffed peppers and turns them into a one-pan dinner that's ready in under an hour. With ground beef, rice, and a savory tomato sauce.
Servings: 8 servings
Ingredients
- 1 pound Ground beef lean
- 1 Yellow onion diced
- 3 Bell peppers any color, 1” diced (I used red and yellow)
- 6 Garlic cloves pressed or minced
- 15 ounces Diced tomatoes with juice canned
- 1 cup Long grain rice
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1 ½ cups Beef stock
- 2 cups Mozzarella or Monterey Jack cheese shredded
Instructions
- In a 12-inch oven-safe nonstick skillet or cast iron pan cook the ground beef over medium heat until cooked through and crumble, about 3-4 minutes. Add the onion, peppers and saute for 3-5 minutes stirring occasionally until the peppers just start to soften. Add the minced garlic and continue to cook for an additional 1 minute
- Add the tomatoes, rice, oregano, basil, salt and pepper then stir to combine everything. Add the beef broth and bring to a boil then reduce the heat to low and cover with a tight fitting lid. *See notes. Cook for about 15-20 minutes covered until the liquid is absorbed and the rice is tender.
- Turn off the heat and let sit for 5 minutes. Fluff the rice, then top with the shredded cheese. Place in the oven on a high broil for about 2-3 minutes until the cheese is melted and just starts to brown. Taste and adjust seasoning. Serve immediately, with fresh chopped parsley if desired.
Notes
- Use uncooked long grain white rice. It cooks in the broth as the dish simmers.
- Keep the lid tight during simmering so the rice steams properly. Use foil if your pan doesn't have a snug lid.
- Check and stir after 10 minutes to prevent sticking.
- Red, yellow, or orange bell peppers are recommended. They're sweeter and more tender than green.
- Swap ground beef for ground turkey, chicken, or Italian sausage if desired.
- Add pepper jack cheese or red pepper flakes for extra heat.
- Refrigerate leftovers in a shallow container for up to 4 days.
- Reheat at 50-60% microwave power with a splash of broth if needed.
- Freeze for up to 3 months. Thaw overnight before reheating.
Nutrition
Calories: 305kcal | Carbohydrates: 27g | Protein: 21g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 673mg | Potassium: 544mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1655IU | Vitamin C: 64mg | Calcium: 193mg | Iron: 3mg
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