Stuffed Pepper Casserole
Ingredients:
1 lb ground beef (or ground turkey)
1 tbsp olive oil
1 medium onion, diced
3 bell peppers, diced (any color: red, green, or yellow)
2 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (with juices)
1 can (8 oz) tomato sauce
1 1/2 cups beef or chicken broth
1 cup long-grain white rice (uncooked)
1 tsp Italian seasoning
1/2 tsp paprika
Salt and pepper, to taste
1 1/2 cups shredded mozzarella or cheddar cheese
Fresh parsley or green onions, chopped (for garnish)
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Cook the Ground Beef:
In a large skillet or oven-safe pot, heat the olive oil over medium heat. Add the ground beef, cooking until it’s browned, breaking it up with a spoon. Drain any excess fat.
Add Vegetables:
Add the diced onion, bell peppers, and minced garlic to the skillet with the beef. Cook for about 5 minutes, until the onions and peppers are softened.
Add the Rice and Liquids:
Stir in the diced tomatoes, tomato sauce, broth, uncooked rice, Italian seasoning, paprika, salt, and pepper. Mix well to combine.
Cook the Mixture:
Bring the mixture to a simmer, then cover and let it cook on low for about 15-20 minutes, or until the rice is mostly tender. (Check occasionally and add a bit more broth if it’s drying out.)
Bake the Casserole:
Transfer the mixture to a greased 9x13-inch baking dish if not using an oven-safe skillet. Top with shredded cheese and cover with foil.
Bake for 15 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and melted.
Garnish and Serve:
Remove from the oven, sprinkle with fresh parsley or green onions, and let it cool slightly before serving.
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