Whip up this Easy Stuffed Pepper Casserole tonight


1 pound ground beef

3 bell peppers, various colors, diced

1 onion, diced

2 cloves garlic, minced

1 cup rice, uncooked

2 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon Italian seasoning

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese


Preheat oven to 375°F (190°C).

In a large skillet, cook ground beef, onions, and garlic over medium heat until beef is browned; drain excess fat.

Stir in bell peppers, uncooked rice, beef broth, diced tomatoes, salt, pepper, and Italian seasoning. Bring to a boil.

Reduce heat and simmer uncovered for 25 minutes, or until rice is cooked.

Transfer the mixture to a baking dish. Top with cheddar and mozzarella cheese.

Bake in preheated oven for 15-20 minutes until the cheese is bubbly and golden brown.

Let stand for 5 minutes before serving.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 330 per serving | Servings: 6

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