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Stuffed Pepper Casserole

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A deconstructed version of classic stuffed peppers with all the same flavors in an easy-to-make casserole.

Ingredients

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For the Crust:

  • 1 lb ground beef
  • 1 cup uncooked white rice
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can (15 oz) tomato sauce
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

1. Prepare the Crust:

  1. Preheat oven to 375°F (190°C).
  2. In a large skillet, brown ground beef over medium heat. Drain excess fat.
  3. Add diced peppers, onion, and garlic to the skillet. Cook until vegetables soften, about 5 minutes.
  4. Stir in uncooked rice, tomato sauce, diced tomatoes, Italian seasoning, salt, and black pepper. Bring to a simmer.
  5. Transfer mixture to a 9×13 inch baking dish. Cover tightly with foil.
  6. Bake for 25 minutes. Remove foil, sprinkle with cheese, and bake uncovered for 5 more minutes until cheese melts.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/stuffed-pepper-casserole-recipe/

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