Stuffed Pepper Casserole
A hearty and satisfying one-pan dish that combines the flavors of traditional stuffed peppers, perfect for busy weeknights.
Ingredients
Main ingredients
- 1 pound ground beef Can be switched with turkey or chicken for a lighter option.
- 2 pieces bell peppers, chopped Any color bell peppers can be used.
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire Sauce
- 1 15 oz can low sodium beef broth
- 1 15 oz can diced tomatoes
- 1 cup uncooked long grain white rice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet; cook until softened.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, and uncooked rice.
- Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 20 minutes or until the rice is cooked.
- Transfer the mixture to a baking dish, cover with aluminum foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let it rest for a few minutes before serving.
Notes
Can be paired with a green salad or bread. For extra flavor, sprinkle some cheese on top before serving. Leftovers can be refrigerated for up to 3 days or frozen for 2 months.