Stuffed Pepper Casserole
This is a Stuffed Pepper Casserole uses the same delicious flavors as a classic stuffed pepper, but with less prep. It’s kid friendly with plenty of meat and smaller veggies, and makes the perfect weeknight dinner that’s ready in under an hour!
Servings: 4
Calories: 559kcal
Ingredients
- 1 pound ground beef
- 1 green bell pepper diced
- 1 red pepper diced
- ½ yellow onion diced
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp ground black pepper
- ½ tsp cumin
- 1 16-ounce jar mild or medium salsa
- 2½ cups beef stock
- 1 15.5- ounce can diced tomatoes undrained
- 1 4-ounce can green chilies undrained
- 2 tbsp lime juice
- 1¼ cups basmati or long-grain rice uncooked and rinsed
- 1 cup Mozzarella cheese shredded
- Chopped parsley optional garnish
Instructions
- In a large dutch oven or pot over medium-high heat, cook ground beef, green and red bellpeppers, and onion, stirring frequently for 5-7 minutes or until the ground beef is no longer pink. Drain any fat.
- Add the chili powder, garlic powder, salt, black pepper, and cumin, and cook for another minute.
- Turn heat down to medium. Add salsa, beef stock, diced tomatoes, green chilies, and lime juice. Mix well and heat to boiling.
- Add uncooked rice and stir to combine. Return to boiling.
- Once boiling, turn heat to low, cover and simmer for 30-35 minutes or until rice is tender. Take pan off heat.
- Sprinkle cheese on top of mixture. Cover with lid and let stand until cheese melts, about 3-4 minutes.
- Garnish with chopped parsley, optional. Best when served warm.
Notes
Storage:
To store your casserole: cool, cover and refrigerate it for 4 or 5 days. Or freeze in an airtight container for 3 or 4 months. Thaw overnight before reheating.
Nutrition
Calories: 559kcal | Carbohydrates: 69g | Protein: 41g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 2203mg | Potassium: 1467mg | Fiber: 7g | Sugar: 12g | Vitamin A: 2209IU | Vitamin C: 81mg | Calcium: 265mg | Iron: 6mg