One Pot Stuffed Bell Pepper Casserole
One Pot Stuffed Bell Pepper Casserole
A deconstructed version of the classic stuffed bell peppers, this casserole is a hearty, comforting dish that’s easy to prepare and perfect for dinner any night of the week.
Nutrition
Calories: 380cal
Carbohydrate: 30g
Protein: 22g
Fat: 20g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
20 min Prep
1 hr Cook
1 hr 20 min Total
6 Servings
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 3 bell peppers, diced
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef broth
- 1 cup uncooked white rice
- 1 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- In a large skillet over medium heat, heat the olive oil.
- Add the ground beef to the skillet, breaking it up with a wooden spoon. Cook until browned, about 5-7 minutes.
- Add the chopped onion and minced garlic to the skillet. Cook, stirring occasionally, until onions are soft and translucent, about 3-4 minutes.
- Stir in salt, black pepper, and Italian seasoning. Mix well to combine the spices with the beef mixture.
- Add diced bell peppers to the skillet and cook for an additional 2-3 minutes, or until slightly tender.
- Stir in the diced tomatoes, beef broth, and uncooked rice. Bring the mixture to a simmer, then remove from heat.
- Transfer the beef and rice mixture into a greased 9×13 inch baking dish. Cover tightly with aluminum foil.
- Bake in the preheated oven for 45 to 50 minutes, or until the rice is cooked through.
- Remove the foil and sprinkle mozzarella cheese evenly over the top. Return to oven and bake for another 5-10 minutes, or until cheese is melted and bubbly.
- Let the casserole rest for 5 minutes after removing from the oven. Garnish with chopped parsley before serving.