Description
This one-pan Stuffed Pepper Casserole has all the flavors of classic stuffed peppers without the hassle! Made with ground beef, bell peppers, tomatoes, and rice, it’s an easy and delicious meal for busy weeknights. Topped with melty Colby Jack cheese, this dish is pure comfort food!
Ingredients
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1 lb ground beef
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1 green bell pepper, diced
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1 red bell pepper, diced
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1 medium onion, diced
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1 tsp oregano
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Salt & pepper, to taste
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3 cloves garlic, minced
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2 cups beef broth
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1 can (15 oz) diced tomatoes (petite for regular)
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1 can (8 oz) tomato sauce
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1 tbsp balsamic vinegar
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1 cup long-grain white rice
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1-2 cups Colby Monterey Jack cheese, shredded
Instructions
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In a large high-sided pan, cook the ground beef, bell peppers, onion, oregano, salt, and pepper over medium heat until the beef is no longer pink and the vegetables are tender.
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Add garlic and cook for about 1 minute until fragrant.
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Pour in the beef broth, diced tomatoes, tomato sauce, and balsamic vinegar. Stir to combine and bring to a boil.
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Stir in the rice, cover, and simmer for 20-25 minutes, until the rice is tender and most of the liquid is absorbed.
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Remove from heat and stir in 1 cup of cheese.
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Sprinkle the remaining cheese on top, cover, and let it melt.
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Serve warm, garnished with chopped parsley if desired.
Notes
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For a lower-carb version, substitute rice with cauliflower rice (adjust cooking time accordingly).
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This casserole stores well in the fridge for up to 3 days—perfect for meal prep!
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Swap ground turkey for a leaner option.
Nutrition
- Serving Size: 1 portion
- Calories: 419
- Sugar: 3g
- Sodium: 487mg
- Fat: 23
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg