Description
This unstuffed pepper casserole combines the flavors of stuffed peppers without the hassle of stuffing each one.
Ingredients
Scale
- 1 lb ground beef
- 1 cup rice
- 2 cups bell peppers, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 1 tsp Italian seasoning
- Salt to taste
- Pepper to taste
- 1 cup shredded cheese
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat.
- Add the onion and garlic; sauté until translucent.
- Stir in the diced bell peppers and cook for 3-4 minutes.
- Add the rice, diced tomatoes, beef broth, Italian seasoning, salt, and pepper. Mix well.
- Transfer the mixture to a greased baking dish and cover with foil.
- Bake for 30 minutes; remove foil and top with shredded cheese.
- Bake for an additional 10 minutes until cheese is melted and bubbly.
Notes
- For a vegetarian version, replace ground beef with lentils.
- You can use any color of bell peppers.
- Garnish with fresh herbs before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
Keywords: unstuffed pepper casserole, stuffed peppers, casserole recipes