Stuffed Pepper Casserole
An Easy Stuffed Pepper Casserole Recipe that is so yummy! A healthy dinner that is made in one pan in under an hour! Gluten free & delicious.
WW Freestyle Points 8
Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion diced (1 small onion)
- 1 tablespoon fresh garlic minced (4 cloves)
- 3 cups diced bell peppers 2-3 bell peppers-any color
- 1 lb lean ground beef 90-93%
- 8 oz canned tomato sauce
- 14.5 ounces petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups white minute rice
- 2 cups beef broth low or no salt
- ½ cup part skim mozzarella cheese
Instructions
- Preheat the oven to 375 degrees.
- In a 12 inch ovenproof skillet or dutch oven, heat olive oil. Add in garlic, onion, peppers and beef.
- Sauté for 10 minutes or until the beef is browned and the peppers and onions are softened.
- Pour in the tomato sauce, tomatoes, salt, pepper, oregano, basil, rice and beef broth. Stir to combine.
- Cover the pan with aluminum foil. If you don’t have an ovenproof skillet this is the time to transfer to a casserole dish.
- Cover and bake at 375 for 20 minutes. After 20 minutes remove the cover and add cheese. Bake for another 10 minutes or until the cheese is melted and starting to brown.
- By this point all the liquid should also be soaked in by the rice.
Video
Nutrition Facts
Nutrition Facts
Stuffed Pepper Casserole
Amount Per Serving (1.5 cups casserole)
Calories 276
Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 53mg18%
Sodium 584mg25%
Potassium 790mg23%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 8g9%
Protein 22g44%
Vitamin A 2689IU54%
Vitamin C 105mg127%
Calcium 122mg12%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet. This is an estimate and can vary pending your ingredients
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