Quick and easy Stuffed Pepper Casserole is loaded with fresh bell peppers, onions, garlic, ground beef and rice for a hearty dinner the whole family will love!
2large bell peppersseeded and diced (any color works)
1cupdiced onion
2clovesgarlicminced
1tbspitalian seasoning
1cuplong grain white rice
1tspgarlic powder
1tsponion powder
2tbsptomato paste
32ouncescanned diced tomatoes
1cuplow sodium beef stock
kosher salt and fresh ground pepper
1 1/2cups shredded cheddar cheese
Instructions
Heat the oil in a large deep skillet over medium high heat.
Add the beef to the pan and break up into small pieces with a fork. Cook until browned and no longer pink.
Using a slotted spoon, transfer the beef to a bowl and set aside. Drain all but two tablespoons fat from the pan.
Add the peppers and onions to the pan cooking until softened, approximately 3-4 minutes.
Stir in the garlic, italian seasoning, rice, garlic powder, onion powder and tomato paste. Continue cooking for 3-4 minutes.
Return the beef to the pan. Add the tomatoes and beef stock. Season with salt and pepper. Bring to a boil.
Cover the casserole and cook for 20 minutes, stirring occasionally, until the rice is tender.
Sprinkle the cheese over the casserole and return the lid. Turn off the heat and allow the cheese to melt.
Serve immediately.
Notes
Stuffed Pepper Casserole can be made up to 3 days in advance and stored in an airtight container in the refrigerator.You can freeze this casserole for up to 3 months.