One Pot Stuffed Pepper Casserole
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 Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: casserole, healthy, one pot
Keyword: One Pot Stuffed Pepper Casserole
Servings: 6
Calories: 376kcal
Author: Corey Valley
- 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
- 1½ cups shredded cheddar cheese or cheddar blend
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.
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