Stuffed Pepper Casserole is a cheesy and delicious one pot meal full of vegetables, ground beef, and rice. It's easy to make and even easier to clean up!
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Main Course
Cuisine: American
Keyword: Stuffed Pepper Casserole
Servings: 5
Calories: 522kcal
Author: Garnish and Glaze
Ingredients
3teaspoon oil, (divided)
1poundlean ground beef
2cupsdiced bell peppers, Use any variety/combination
1/2yellow onion, diced
1cupfrozen corn, I prefer fire roasted
3clovesgarlic, minced
1teaspoonItalian Seasoning
1/2teaspoonsalt
1/4teaspoonblack pepper
2cupsbeef broth
1canpetite diced tomatoes, undrained
8ounces tomato sauce
1tablespoonsoy sauce
1cupuncooked Uncle Ben's brown rice or white rice
1 1/2cupscheddar cheese, shredded
Fresh Italian flat leaf parsley, (optional)
Instructions
In a large deep skillet or 5-quart dutch oven, heat 2 teaspoon oil over medium-high heat. Brown and crumble ground beef. Remove with a slotted spoon onto a plate and set aside.
Add remaining teaspoon oil, reduce heat to medium, and cook onions and peppers for 6-8 minutes until soft. Add the beef back along with the corn, garlic, and seasoning and cook another 30 seconds.
Stir in the broth, tomatoes, tomato sauce, and soy sauce. Turn heat up and bring to a boil. Add uncooked rice, reduce heat to low, cover, and simmer for 25 minutes or until rice is tender.
Take off burner, stir in 3/4 cup cheese and sprinkle remaining 3/4 cup over the top. Let sit for about 5 minutes to allow cheese to melt. Serve.