Stuffed Pepper Casserole

An Easy Stuffed Pepper Casserole Recipe that is healthy and delicious! This is a simple dinner that is made in one pan in under an hour!

Prep Time5

Cook Time40

Total Time45

Servings: 1.5 cup servings

Calories: 276kcal

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 black pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley
2 cups white minute rice uncooked
2 cups beef broth low or no salt
½ cup part skim mozzarella cheese

Instructions

Preheat the oven to 375 degrees F
In a 12 inch ovenproof skillet or dutch oven, heat olive oil over medium heat. 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, parsley, 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, you can cover with a lid or foil.
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 of the liquid should also be soaked up by the rice and you are ready to serve and enjoy!

Video

Notes

This recipe is very easy to make for a quick weeknight meal for the family!

The ground beef can be swapped out for ground chicken, turkey, even lamb! We like the fat content and flavor that ground beef gives this casserole so that's our go to.

If you don't have a dutch oven or oven safe pot, I highly recommend investing in one! They will last a lifetime and can be used to cook so many different recipes on the stove top and in the oven.

Nutrition