Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Servings: 6 people
Enjoy all your favourite stuffed pepper flavours with this one-pan casserole! A very comforting meal with a mixture of peppers, ground beef, and rice that anyone can throw together in a blink! You will never miss all the amazing flavours of your regular stuffed peppers with this flavour-packed casserole.
I love this recipe because the ingredients are readily available, and I can make this in a breeze any time! I can keep the clean-up to a minimum as this casserole is made in a single pot. And the melted cheese on top is a total winner! This stuffed casserole has been one of the most requested. It’s so good, the flavours are impressive, and it is everyone’s favourite!
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Ingredients
1 pound ground beef
1 medium onion diced
3 cloves garlic minced
1 green pepper diced
1 red pepper diced
1 teaspoon oregano
1 15 ounces can diced tomatoes (petite for regular)
2 c. beef broth
1 tablespoon balsamic vinegar
1 8 ounces can tomato sauce
1-2 c. Colby Monterey Jack cheese
1 c. long-grain white rice
Salt & pepper
How to make Stuffed Pepper Casserole
Step 1: Cook the ground beef, peppers, onion, oregano, salt, and pepper in a high-sided pan until the beef has browned and the veggies are tender. Then, add the garlic and continue to cook for a minute more until fragrant.
Step 2: To the pan, add the beef broth, tomatoes, tomato sauce, and balsamic vinegar. Stir and bring everything to a boil.
Step 3: Now, add the rice and stir until incorporated. Put the lid on and simmer for about 20 to 25 minutes or until the rice is tender and the juices are soaked up.
Step 4: When done, take the pan off the heat, then stir in a cup of cheese.
Step 5: On top, sprinkle the rest of the cheese. Replace the cover to allow the cheese to melt.
Step 6: Before serving, garnish with some chopped parsley if desired. Enjoy!
Nutrition Facts:
Calories: 419kcal | Carbohydrates: 30g | Protein: 22g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 487mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 915IU | Vitamin C: 43.1mg | Calcium: 189mg | Iron: 2.3mg
Ingredients
- 1 pound ground beef
- 1 medium onion diced
- 3 cloves garlic minced
- 1 green pepper diced
- 1 red pepper diced
- 1 teaspoon oregano
- 1 15 ounces can diced tomatoes (petite for regular)
- 2 c. beef broth
- 1 tablespoon balsamic vinegar
- 1 8 ounces can tomato sauce
- 1-2 c. Colby Monterey Jack cheese
- 1 c. long-grain white rice
- Salt & pepper
Instructions
Step 1: Cook the ground beef, peppers, onion, oregano, salt, and pepper in a high-sided pan until the beef has browned and the veggies are tender. Then, add the garlic and continue to cook for a minute more until fragrant.
Step 2: To the pan, add the beef broth, tomatoes, tomato sauce, and balsamic vinegar. Stir and bring everything to a boil.
Step 3: Now, add the rice and stir until incorporated. Put the lid on and simmer for about 20 to 25 minutes or until the rice is tender and the juices are soaked up.
Step 4: When done, take the pan off the heat, then stir in a cup of cheese.
Step 5: On top, sprinkle the rest of the cheese. Replace the cover to allow the cheese to melt.
Step 6: Before serving, garnish with some chopped parsley if desired. Enjoy!
