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Stuffed Pepper Casserole

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Stuffed Pepper Casserole
  • Prep Time 10 min
  • Total Time 45 min
  • Servings 6
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Get the taste of stuffed peppers without the fuss by making this easy casserole.

Ingredients

1
lb extra-lean (at least 90%) ground beef
1/2
cup diced yellow onion
3
cloves garlic, finely chopped
2
cups diced bell peppers
1/2
teaspoon salt
1/4
teaspoon pepper
1
can (14.5 oz) Muir Glen™ diced tomatoes, undrained
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
can (8 oz) tomato sauce
1
tablespoon soy sauce
1
teaspoon Italian seasoning
1
cup uncooked white basmati rice
1 1/2
cups shredded Cheddar cheese, or Cheddar blend (6 oz)

Directions

  • 1 In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.
  • 2 Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)
  • 3 Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
  • 4 Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
  • 5 Remove from heat; sprinkle with shredded cheese.
Tips  

If you can’t find extra-lean beef, drain off extra grease after peppers have softened.

Have fun trying different colors of peppers to make this recipe pop with color!

Nutrition Information 
No nutrition information available for this recipe
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