Stuffed Pepper Casserole
Stuffed pepper casserole is made with sautéed peppers and onions cooked with seasoned ground beef and rice in a flavorful tomato sauce then covered in mozzarella cheese and baked until hot and bubbly.
Ingredients
- 2 tbs Olive Oil
- 1 med Red Bell Pepper, sliced
- 1 med Green Bell Pepper, sliced
- 1 med Yellow Bell Pepper, sliced
- 1 large Yellow Onion, sliced
- 3 cloves Garlic, minced
- 1 pound Ground Beef
- 6 oz Tomato Paste
- 14 oz Diced Tomatoes
- 1 cup Beef Broth
- 2 cups White Rice, cooked
- 1 cup Mozzarella Cheese, hand shredded
- Salt and Pepper to taste
- 1 tbs Garlic Powder
- 2 tbs Italian Seasoning (divided)
- Parsley, for garnish (optional)
Instructions
- Preheat the oven to 375°
- In a large skillet, heat the oil and add the sliced peppers and onions. Season the vegetables with salt, pepper and1 tbs of the Italian seasoning and sauté them until they are soft. This should take about 3- 5 minutes.
- Add the ground beef and using a wooden spoon or spatula break the meat into small pieces while it cooks. Once the beef has browned, drain the fat and season it with a little more salt and pepper.
- Add the chopped garlic and stir it into the meat and vegetables for another 1-2 minutes.
- Add the tomato paste, diced tomatoes and beef broth and stir it into the beef and vegetables.
- Add the cooked white rice and season everything one last time with salt, pepper, garlic powder and 1 tbs of Italian seasoning and stir it all together until it’s evenly combined.
- Add the mixture to a baking dish and smooth the top out so that it’s flat and even and sprinkle the top with the shredded mozzarella cheese.
- Place the casserole into the oven for 20-25 minutes or until the cheese is melted and the sides are hot and bubbly.
- Finally, garnish with parsley (optional), let it cool slightly and enjoy.