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Stuffed Pepper Casserole

60-MinutesBeefCasseroleCheesyDinnerGarlicHeartyRiceSavoryStove-TopVegetable
Time :1 hour
Yield :6 servings
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One-pot meals are growing increasingly popular, and that's not surprising: they’re so easy to prepare and clean up, not to mention easy to enjoy! Stuffed Pepper Casserole checks all those boxes — packed with beef, peppers, onions, and seasoned to perfection, you'll love every bite of it! This juicy, refreshing, savory dish takes an hour or less to make and disappears in even less time! Stuffed Pepper Casserole also freezes well for easy meal prep! You can just sit back and enjoy the flavors!
One-pot meals are growing increasingly popular, and that's not surprising: they’re so easy to prepare and clean up, not to mention easy to enjoy! Stuffed Pepper Casserole checks all those boxes — packed with beef, peppers, onions, and seasoned to perfection, you'll love every bite of it! This juicy, refreshing, savory dish takes an hour or less to make and disappears in even less time! Stuffed Pepper Casserole also freezes well for easy meal prep! You can just sit back and enjoy the flavors!

Ingredients

  • 1 pound ground beef 90% lean
  • 2 cups bell peppers diced
  • 1/2 cup yellow onion diced
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic finely chopped
  • 2 cups beef broth
  • 1 (8-ounce) can diced tomatoes
  • 1 (8-ounce) can tomato sauce
  • 1 tablespoon soy sauce
  • 1 cup basmati rice
  • 1 1/2 cups cheddar cheese shredded, divided

Directions

  • In a large Dutch oven over medium-high heat, add the beef, the bell peppers, the onions, the Italian seasoning, the salt, and the pepper.
  • Cook, stirring frequently until the beef is browned and the veggies are softened, about 8-10 minutes.
  • Add the garlic, stirring until fragrant, about 1 minute.
  • Reduce the heat to medium and add the beef broth, the tomatoes and their juices, the tomato sauce, and the soy sauce.
  • Stir until the beef mixture is well-combined and bring it to a boil.
  • Add the basmati rice, bring the beef mixture to a boil, then reduce the heat to low.
  • Cover the Dutch oven and simmer until the rice is tender, about 25 minutes.
  • Remove the dish from the heat and stir in 1 cup of the shredded cheese.
  • Sprinkle the remaining cheese on top and cover, allowing the cheese to melt, about 3-5 minutes.
  • Serve hot.
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