Stuffed Pepper Casserole

This hearty Stuffed Pepper Casserole combines browned ground beef, onions, bell peppers, garlic, white rice, and tomatoes all topped with cheddar and Monterey Jack Cheese.

Course main meal beef/dinner

Cuisine American

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Prep Time 25

Cook Time 1 15

Servings servings

Calories 407kcal

Author Beth Pierce

Ingredients

1 lb. ground beef
1 medium onion chopped
1 red bell pepper cored seeded, and diced
1 orange bell pepper cored seeded, and diced
3 cloves garlic minced
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon red pepper flakes
2 tablespoons tomato paste
3 cups low-sodium beef broth
1 (14.5-ounce) can fire roasted diced tomatoes
1 ½ cups uncooked long grain white rice
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese

Instructions

Preheat oven to 350 degrees. Grease 9x13 inch (or equivalent sized) dish
In a large skillet or Dutch oven over medium heat, brown the ground beef. When the ground beef is about halfway browned, add the onion, red bell pepper, and orange bell pepper. Cook until the onions are soft, and the peppers are starting to soften. Drain any excess grease.
Reduce the heat to low, then add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes. Cook and stir for 1 minute.
Remove from the heat. Whisk together the tomato paste and 1 cup beef broth. Add the tomato paste mixture, the remaining beef broth, the fire-roasted tomatoes, and rice to the skillet, stirring to combine. If not using a Dutch oven or ovenproof skillet, then spoon it into the prepared baking dish.
Cover the casserole, pot, or skillet with aluminum foil, then bake for 40-45 minutes or until the rice is tender. Top with the cheese and bake uncovered for 15 minutes or until the cheese melts.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at a reduced power.

Nutrition