Stuffed Pepper Casserole
Stuffed Pepper Casserole
Instead of stuffed peppers, throw in all into a yummy casserole!
Equipment
- 1 large skillet
- 1 large pan
- 1 casserole dish
Ingredients
- 2 tbsp olive oil
- 1 med yellow onion I left this out (don't like onion)
- 1 red bell pepper (chopped into pieces)
- 1 Green bell pepper (chopped into pieces)
- 1 lb ground beef (80/20)
- 2 tbsp tomato paste
- 1 1/2 tsp salt
- t tsp ground cumin
- 1 tsp paprika
- 1/2 tsp black pepper
- 4 garlic cloves (finely chopped)
- 4 tomatoes (I used canned diced tomatoes)
- 1 large zucchini (quartered lengthwise and chopped)
- 2 cups chicken broth
- 1 cup long-grain white rice
- 1/4 cup fresh parsley
- 1 tbsp Worcestershire sauce
- 2 cups shredded pepper jack shredded cheese
Instructions
- Preheat oven to 350 degrees, grease a 2-3 quart baking dish with oil
- In large skillet, over medium heat, Add onion, red and green pepper and cook stirring occasionally until softened (about 3-5 minutes). Add ground beef and cook, breaking up meat with wooden spoon until meat is cooked through and browned (about 6-8 minutes). Add tomato paste, salt, cumin, paprika, black pepper, garlic; cook, stirring frequently until fragrant. Add tomatoes and zucchini and cook until softened (about 3-5 minutes).
- Stir in chicken broth, rice, parsley, Worcestershire sauce, and 1 cup of the cheese. Remove from heat and spoon mixture into the prepared baking dish and cover with aluminum foil.
- Bake until rice is tender and the liquid is absorbed, 50 minutes to 1 hour. Remove foil and stir the casserole. Sprinkle with remaining cheese and increase oven to broil.
- Broil until the cheese is melted and bubbly, about 2-3 minutes. Allow to cool at least 5 minutes before sprinkling with more parsley before serving.
Nutrition
Serving: 6servingsCalories: 572kcalCarbohydrates: 37gProtein: 29gFat: 33gSaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 955mgPotassium: 902mgFiber: 3gSugar: 8gCalcium: 343mgIron: 4mg
Tried this recipe?Let us know how it was!