Stuffed Pepper Casserole

A weeknight spin on classic stuffed peppers, this American casserole skips the fussy filling and baking of whole peppers. Ground beef, diced bell peppers, rice, and tomatoes bake together under a blanket of melted cheese for cozy one-pan comfort.

Serves 6 · 20 min prep · 55 min cook

Estimate for one serving

• 300 cal
• 12g protein
• 24g carbs
• 8g fat
• 4g fiber

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Ingredients

• 1 1/2 lb ground beef or turkeyMeat
• 3 bell peppers, dicedProduce
• 1 onion, dicedProduce
• 3 cloves garlic, mincedProduce
• 1 cup uncooked long-grain ricePantry
• 1 can (14.5 oz) diced tomatoesPantry
• 1 can (15 oz) tomato saucePantry
• 1 1/2 cups beef or chicken brothPantry
• 1 tsp Italian seasoningSpices
• 1 1/2 cups mozzarella or cheddar, shreddedDairy

Instructions

1. 1Heat oven to 375°F. Brown meat with onion, peppers, and garlic; drain.
2. 2Stir in uncooked rice, tomatoes, sauce, broth, and seasoning. Bring to a simmer; transfer to a casserole.
3. 3Cover and bake 40–45 minutes until rice is tender.
4. 4Uncover, top with cheese, bake 10 minutes more.