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Stuffed Pepper Casserole

Stuffed Pepper Casserole

Stuffed Pepper Casserole features all the flavors of traditional stuffed peppers, made easier in a delicious casserole form.
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Prep Time 40 minutes
Cook Time 1 hour 5 minutes
Cooling Time 5 minutes
Total Time 1 hour 45 minutes
Course Main Dish
Cuisine American
Servings 6 servings
Calories 350 kcal

Equipment

  • oven
  • skillet
  • baking dish
  • wooden spoon

Ingredients
  

Vegetables

  • 1 medium yellow onion chopped
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium green bell pepper cut into 1-inch pieces
  • 4 cloves garlic finely chopped
  • 4 vine-ripened tomatoes chopped
  • 1 large zucchini quartered lengthwise and sliced

Meat and Broth

  • 1 lb. ground beef 80/20
  • 2 cups chicken broth

Grains and Staples

  • 2 Tbsp. olive oil plus more for the baking dish
  • 1 cup long-grain white rice
  • 2 Tbsp. tomato paste

Spices and Seasonings

  • 1 ½ tsp. kosher salt
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • ½ tsp. black pepper
  • 1 Tbsp. Worcestershire sauce
  • ¼ cup fresh parsley or cilantro chopped, plus more for sprinkling

Cheese

  • 2 cups shredded pepper jack cheese (about 8 ounces)

Instructions
 

Preparation

  • Preheat the oven to 350°F. Grease a 3-quart baking dish with oil.
  • In a large skillet, heat the oil over medium heat. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened, 3 to 5 minutes.
  • Add the ground beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes.
  • Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant.
  • Add the tomatoes and zucchini and cook until softened, 3 to 5 minutes.
  • Stir in the chicken broth, rice, parsley, Worcestershire sauce, and 1 cup of the cheese.
  • Remove from heat and spoon the mixture into the prepared baking dish and cover with aluminum foil.
  • Bake until the rice is tender and the liquid is absorbed, 50 minutes to 1 hour.
  • Remove the foil and stir the casserole. Sprinkle with the remaining 1 cup cheese.
  • Increase the oven to broil and broil until the cheese is melted and bubbly, 2 to 3 minutes.
  • Allow to cool 5 minutes before sprinkling with more parsley and serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 750mgPotassium: 600mgFiber: 3gSugar: 3gVitamin A: 1200IUVitamin C: 95mgCalcium: 250mgIron: 3mg
Keyword beef dish, casserole, comfort food, easy recipe, one pot meal, Stuffed Pepper Casserole
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