Ingredients
– 1 pound ground beef
– 2 bell peppers, chopped
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 tablespoon Worcestershire sauce
– 1 (15 oz) can low sodium beef broth
– 1 (15 oz) can diced tomatoes
– 1 cup uncooked long grain white rice
– 1 tablespoon Italian seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 3/4 cup shredded mozzarella cheese
– 3/4 cup shredded cheddar cheese
How To Make Stuffed Pepper Casserole
1- In a large skillet, cook the ground beef, breaking it apart as it cooks. Once mostly cooked, add the chopped onions and bell peppers and cook for 5-10 minutes until they begin to soften.
2- Add minced garlic to the beef mixture and cook for an additional 1-2 minutes until fragrant.
3- Stir in the remaining ingredients, except the cheese, and bring the mixture to a boil.
4- Cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through.
5- Once the rice is tender, stir in about half of the shredded cheese until melted and well combined with the beef and rice.
6- Sprinkle the remaining cheese over the top. Cover the pan again and let the cheese melt. For faster melting, place the pan under the broiler (if oven-safe).
Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes | Servings: 6 servings | Kcal: 400 kcal per serving
