One Pot Stuffed Pepper Casserole

One Pot Stuffed Pepper Casserole in a pan with a serving on a plate next to itIt’s no secret. I love stuffed peppers. I’ve made them in the oven, in the slow cooker and even into a soup! I thought it was about time to make stuffed peppers into a casserole. Have you jumped on the “one pot” bandwagon? I’m simply in love with how easy it is to throw together a meal, all in ONE POT. So I knew the Stuffed Pepper Casserole would make a perfect one-pot creation. Rice is one of the main stars in this dish, so you want to choose one that fits the bill. For this recipe I used Rice Select Texmati® White Rice.

 Canisters of Rice Select Rice

Texmati® White Rice is the most widely recognized brand of aromatic rice in the U.S. Their award-winning Texmati® White Rice combines the qualities of basmati rice with those of traditional American long grain rice. Similar to basmati, Texmati has a delightful aroma of popcorn and a delicious nutty flavor. Its delicious flavor, delightful aroma, unique texture and easy cooking characteristics sets Texmati apart from all other aromatics.

All RiceSelect products are grown, milled, and packaged in the USA and are produced from non-GMO proprietary seed. Rice Select offer many types of rice too! Arborio, Arborio Blend™ with Jalapeño, Arborio Blend™ with Mushrooms. Each variety has its own distinct flavor, aroma, and texture-–therefore producing endless opportunities to create your own dish or put a new spin on an old one.

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Are you ready to make this mouth-watering dish? Let’s get started!

Stuffed Pepper Casserole in a cooking pot

One Pot Stuffed Pepper Casserole

  • 1 lb extra-lean ground beef
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, minced
  • 2 cups dice large bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14.5 oz can diced tomatoes, with juices
  • 2 cups beef broth
  • 8 oz can tomato sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1 cup RiceSelect Texmati® White Rice, uncooked
  • 1½ cups shredded cheddar cheese, or cheddar blend
  1.  Over a medium-high heat brown ground beef with onions and garlic, cook for about 5–7 minutes, breaking into small pieces as the beef browns. Ground beef cooking in a pan
  2. Add peppers and salt and pepper and cook for about 5-7 more minutes, until peppers have started to soften. (NOTE: if you didn’t use extra lean beef, you will need to drain off some of the fat at this point)ground beef and diced peppers in a pan
  3. Reduce heat to medium and add in tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Bring mixture to a boil. Tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning being stirred in to pan
  4. Now add in your uncooked rice. Return to a boil, and reduce heat to low.Cover and simmer for 25 minutes, until rice is tender.
    showing rice container, and placing lid on pan
  5. Remove from heat and sprinkle with shredded cheese.Adding shredded cheese to top of beef mixture
  6. Serve right away and enjoy! Got leftovers? Make a Stuffed Pepper Wrap for lunch the next day! YUM!One Pot Stuffed Pepper Casserole in a pan with a wooden spoon scooping some out

 

4.95 from 75 votes

One Pot Stuffed Pepper Casserole

Author Corey Valley
Have you jumped on the "one pot" bandwagon? I'm simply love them. So I knew this One Pot Stuffed Pepper Casserole would make a perfect addition to my menu!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients
 

  • 1 lb extra-lean ground beef
  • 1/2 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 cups dice large bell bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 14.5 oz can diced tomatoes with juices
  • 2 cups beef broth
  • 8 oz can tomato sauce
  • 1 Tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1 cup RiceSelect Texmati® White Rice uncooked
  • cups shredded cheddar cheese or cheddar blend

Instructions

  • Over a medium-high heat brown ground beef with onions and garlic, cook for about 5–7 minutes, breaking into small pieces as the beef browns.
  • Add peppers and salt and pepper and cook for about 5-7 more minutes, until peppers have started to soften. (NOTE: if you didn't use extra lean beef, you will need to drain off some of the fat at this point)
  • Reduce heat to medium and add in tomatoes with juice, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Bring mixture to a boil.
  • Now add in your uncooked rice. Return to a boil, and reduce heat to low. Cover and simmer for 25 minutes, until rice is tender.
  • Remove from heat and sprinkle with shredded cheese.

Video

Nutrition

Calories: 376kcal | Carbohydrates: 33g | Protein: 28g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 76mg | Sodium: 1184mg | Potassium: 739mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2080IU | Vitamin C: 72.9mg | Calcium: 262mg | Iron: 3.8mg

Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

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158 Comments

  1. My favorite rice dish is my mother’s arroz con pollo.

  2. tweet–https://twitter.com/mami2jcn/status/519179024677863424

  3. My favorite is mushroom risotto

  4. Veggie fried rice is my favorite rice dish.