Stuffed Pepper Casserole
A delightful one-pot meal combining the comforting flavors of stuffed peppers, easy to prepare and customizable for family preferences.
Ingredients
Main Ingredients
- 1 pound ground beef You can use lean ground beef or substitute with turkey for a healthier option.
- 2 pieces bell peppers, chopped
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire Sauce
- 1 15 oz can low sodium beef broth
- 1 15 oz can diced tomatoes
- 1 cup uncooked long grain white rice You can use pre-cooked rice to save time.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef until browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet and sauté until the vegetables are tender.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, and uncooked rice. Mix well.
- Transfer the mixture to a baking dish and cover with foil.
- Bake in the preheated oven for about 45 minutes, or until the rice is cooked and the liquid is absorbed.
- Remove from the oven, let it cool for a few minutes, and serve.
Notes
Leftover Stuffed Pepper Casserole can be stored in the fridge for up to three days. To reheat, microwave until heated through. You can also freeze leftovers, thaw in the fridge overnight and reheat in the oven or microwave. Consider serving with a fresh garden salad or garlic bread, and add a dollop of sour cream or cheese for extra flavor.