Seasoned ground beef, rice, and bell peppers are simmered in a rich tomato broth and topped with loads of melty mozzarella cheese for the ultimate stuffed pepper casserole.
Did your family like this Stuffed Pepper Casserole? Leave a comment and a rating below!
Enjoy all the delicious flavors of stuffed peppers in this easy, flavorful casserole!
Dutch Oven 3.5 QT
Saucepan (If no Dutch Oven is available)
In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.
Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.
Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).
Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.
Store leftover stuffed bell pepper casserole in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions in zippered bags for up to two months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat!
Calories: 434 | Carbohydrates: 41g | Protein: 24g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 763mg | Potassium: 1035mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2422IU | Vitamin C: 86mg | Calcium: 172mg | Iron: 4mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
