Stuffed Pepper Casserole
This stuffed pepper casserole is a one-pan version of stuffed bell peppers. Although this recipe is made with ground beef it could easily be made with ground turkey or ground chicken as well.
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Prep Time: 10 minutes -
Cook Time: 50 minutes
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Total Time: 1 hour
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Yield: 6 servings -
Category: Mains -
Method: Baked
Category:
Method:Ingredients
- 1 lb. ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 bell peppers, mixed colours, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon chili flakes
- 1 teaspoon salt
- 1 cup white rice, basmati or jasmine, dry
- 15 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 2 cups beef broth
- 150 grams mozzarella cheese, grated
Instructions
- Preheat the oven to 400°F.
- In a cast-iron skillet or large pan, warm olive oil on medium-high heat. Add ground beef and cook for 5-6 minutes, until mostly browned with a few pink bits remaining, then add onion and garlic and cook until the beef is completely browned and cooked through.
- Once cooked, transfer the meat mixture to a large baking dish (I used 9 x 13 inch) along with diced bell peppers, rice, oregano, basil, chili flakes and salt and, using a wooden spoon or spatula, stir to combine. Add diced tomatoes, crushed tomatoes and beef broth and stir again until everything is well incorporated.
- Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
- Once complete, remove baking dish from the oven, remove the aluminium foil, and sprinkle with grated mozzarella cheese.
- Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
- The casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.
Find it online: https://kaynutrition.com/stuffed-pepper-casserole/
