Stuffed Pepper Casserole Beef
Ingredients:
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 15 ounces low-sodium beef broth
- 15 ounces canned diced tomatoes
- ¾ cup uncooked long grain white rice
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
Directions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet over medium heat, cook ground beef until browned and cooked through. Drain excess fat.
3. Add chopped bell peppers, onion, and garlic to the skillet. Cook for 5 minutes until vegetables are softened.
4. Stir in Worcestershire sauce, Italian seasoning, salt, and black pepper. Cook for another minute to combine flavors.
5. Add beef broth, diced tomatoes (with juices), and uncooked rice. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
6. Transfer the mixture to a 9x13 inch baking dish. Cover with foil and bake for 35 minutes, or until the rice is tender and most of the liquid is absorbed.
7. Remove from oven, sprinkle shredded mozzarella and cheddar cheese evenly over the top. Return to oven uncovered and bake for an additional 10 minutes, or until cheese is melted and bubbly.
8. Let casserole rest for 5 minutes before serving.
Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 420 kcal | Servings: 6 servings
Tips:
Use freshly chopped bell peppers for the best texture and flavor in the casserole.
Cover the dish tightly while baking the rice to ensure it cooks evenly and absorbs the liquid properly.