Stuffed Pepper Casserole
A hearty casserole filled with juicy peppers, savory beef, and melty cheese, perfect for busy weeknights.
Servings: 6 servings
Equipment
- Large Skillet
- Casserole Dish
Ingredients
Ingredients
- 1 pound Ground Beef
- 1 medium Onion, diced
- 1 medium Green Bell Pepper, diced
- 1 medium Red Bell Pepper, diced
- 1 can (14.5 oz) Diced Tomatoes
- 1 cup Cooked White Rice
- 1 cup Shredded Cheddar Cheese
- 1 teaspoon Garlic Powder
- to taste Salt
- to taste Pepper
Instructions
- Preheat your oven to 350°F (180°C).
- In a large skillet over medium heat, brown the ground beef until no longer pink. Drain any excess fat.
- Add the diced onion, green bell pepper, and red bell pepper to the skillet with the beef. Sauté for about 5 minutes, until the vegetables are tender.
- Stir in the diced tomatoes (with their juices), cooked rice, garlic powder, salt, and pepper. Mix thoroughly and let the mixture simmer for 2-3 minutes to blend the flavors.
- Transfer the mixture into a greased 9×13-inch casserole dish.
- Top evenly with shredded cheddar cheese.
- Bake uncovered for 20 minutes, or until the cheese is bubbly and golden.
- Let it cool for a few minutes before serving. Enjoy!
Notes
For a vegetarian version, replace ground beef with plant-based crumbles and use your favorite vegetarian cheese.