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Stuffed Pepper Casserole
4.6 (410 reviews)
Get the taste of stuffed peppers without the fuss by making this easy casserole.
Total Time60
Servings6
390
Caloriesper servingNutrition Information
390
Calories
0
Fat
36 g
Carbs
25 g
Protein
3 g
Fiber
5 g
Sugar
Ingredients
- 1 lb ground beef (at least 90% lean)
- 2 cups diced bell peppers
- 1/2 cup diced yellow onion
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cloves garlic, finely chopped
- 2 cups Progresso™ beef flavored broth (from 32-oz carton)
- 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 tablespoon soy sauce
- 1 cup uncooked white basmati rice
- 1 1/2 cups shredded cheddar cheese or cheddar cheese blend (6 oz)
Instructions
- 1In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
- 2Add garlic. Cook and stir 1 minute longer.
- 3Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
- 4Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
- 5Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.