Description
A cozy, flavorful casserole version of classic stuffed peppers, combining ground beef, bell peppers, rice, and melted cheese for a comforting, easy weeknight meal.
Ingredients
- 1 pound ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 350 °F (180 °C).
- In a large skillet over medium heat, brown the ground beef until no longer pink, then drain any excess fat.
- Add the diced onion, green pepper, and red pepper to the skillet and sauté until the vegetables soften, about 5 minutes.
- Stir in the diced tomatoes with juices, cooked rice, garlic powder, salt, and pepper. Mix well and let simmer for 2–3 minutes.
- Transfer the mixture into a greased 9×13‑inch casserole dish and sprinkle the cheddar cheese evenly on top.
- Bake uncovered for about 20 minutes, until the cheese is bubbly and golden.
- Let the casserole rest for a few minutes before serving.
Notes
- Swap ground beef for turkey or chicken for a lighter version.
- Use brown rice or leftover rice for convenience.
- Add extra vegetables like zucchini or mushrooms for variety.
- Include jalapeños or red pepper flakes for a spicy kick.
- Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 65mg
