stuffed pepper casserole
This hearty Stuffed Pepper Casserole combines browned ground beef, onions, bell peppers, garlic, white rice, and tomatoes all topped with cheddar and Monterey Jack Cheese.
prep time
25 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
8 serving(s)
Ingredients
- 1 pound ground beef
- 1 medium onion chopped
- 1 - red bell pepper cored, seeded, and diced
- 1 - orange bell pepper cored, seeded, and diced
- 3 cloves garlic minced
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black peppers
- ¼ teaspoon red pepper flakes
- 2 tablespoons tomato paste
- 3 cups beef broth
- 1 (14.5) ounce can fire roasted tomatoes or diced tomatoes
- 1 ½ cups uncooked long grain white rice
- 1 cup shredded monterey jack cheese
- 1 cup shredded cheddar cheese
How To Make stuffed pepper casserole
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Step 1Preheat the oven to 350 degrees. Grease 9×13 inch (or equivalent sized) dish
-
Step 2In a large skillet or Dutch oven over medium heat brown the ground beef. When the ground beef is about halfway browned add the onion, red bell pepper, and orange bell pepper. Cook until the onions are soft and the peppers are starting to soften. Drain any excess grease. Reduce the heat to low and add the garlic, chili powder, ground cumin, kosher salt, black pepper, and red pepper flakes cooking for 1 minute while stirring.
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Step 3Remove from the heat. Whisk together the tomato paste and 1 cup beef broth. Add the tomato paste mixture, remaining beef broth, fire roasted tomatoes, and rice to the skillet and stir to combine. If not using a Dutch oven or ovenproof skillet then spoon it into the prepared baking dish. Top with Monterey Jack and cheddar cheese.
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Step 4Cover the casserole, pot, or skillet with aluminum foil and bake for 1 hour. Remove the foil and bake for another 10-15 minutes or until the rice is tender.
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Discover More
Ingredient:
Vegetable
Culture:
American
Category:
Casseroles
Method:
Stove Top
Keyword:
#stuffed bell pepper casserole
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