Meals like this give you every taste you love in your favorite classic dishes (a stuffed pepper casserole in this case) but together make it as easy for you and your wallet as these meals are also excellent budget-friendly. You can also replace any other ground meat you like, grown turkey or chicken will also work very well. You could use crumbled tofu or two black or white bean cans to make the stuffed pepper recipe vegetarian.
Think of this casserole as deconstructed, stuffed peppers — a very fancy way to say, these are last-minute stuffed peppers that are readily available. This is a cross between classic stuffed pepper recipe and the all-time favorite Sausage and Rice Casserole, with an additional ooey-gooey, a casserole that has a comfort factor for good measurement/general happiness. The cheesy pepper casserole produces a huge amount, and the remains can be easily packaged for lunch and reheat it for faster dinner. I’ve got storage tips below for you. Make it for once, and for the rest of the week, you’ll thank yourself for doing it.
Ingredients:
1 lb. ground beef
1/2 onion, diced
3 cloves garlic, minced
1/2 cup green bell pepper
1/2 cup red bell pepper
14.5 oz tomatoes
3/4 cups white rice
2 cups beef broth
2 tbsp tomato paste
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups cheese
1 tbsp parsley
Directions:
Brown beef in a saucepan over medium heat with onion and garlic until it has cooked fully, crumbled, and is no longer pink. Drain any fat from it and remove it. Back on the heat, add bell peppers, tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper to the pan. Stir to mix and bring to boil the mixture.
Reduce heat to simmer, cover until rice is cooked through for about 18 minutes.
Separate the rice grains using a fork and top rice with grated cheese. Again cover and let the cheese melt at low temperatures. Use fresh parsley for garnishing, serve.
Ingredients
- 1 lb. ground beef
- 1/2 onion, diced
- 3 cloves garlic, minced
- 1/2 cup green bell pepper
- 1/2 cup red bell pepper
- 14.5 oz tomatoes
- 3/4 cups white rice
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 cups cheese
- 1 tbsp parsley
Instructions
Brown beef in a saucepan over medium heat with onion and garlic until it has cooked fully, crumbled, and is no longer pink. Drain any fat from it and remove it. Back on the heat, add bell peppers, tomatoes, rice, beef broth, tomato paste, Italian seasoning, salt, and pepper to the pan. Stir to mix and bring to boil the mixture.
Reduce heat to simmer, cover until rice is cooked through for about 18 minutes.
Separate the rice grains using a fork and top rice with grated cheese. Again cover and let the cheese melt at low temperatures. Use fresh parsley for garnishing, serve.
