One Pan Stuffed Pepper Casserole Recipe
This One Pan Stuffed Pepper Casserole is the all around perfect meal for a busy night. It comes together so easy and quick.
Serving8
Ingredients
- 1 pound lean ground beef
- 1 onion, diced
- 3 teaspoon minced garlic
- 1 green bell pepper, diced
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon oregano
- 1 teaspoon Italian seasoning
- 1 (14.5 ounce) can diced tomatoes, (undrained)
- 2 cups beef broth
- 8 ounces tomato sauce
- 1 Tablespoon low sodium soy sauce
- 1 cup long grain white rice, uncooked
- 1½ cups shredded cheddar cheese
Equipment
Instructions
- In a large saucepan over medium-high heat, brown the ground beef with the diced onion and minced garlic until the beef is no longer pink and cooked through; drain excess grease.
- Add diced pepper, salt, pepper, oregano, and Italian seasoning. Cook 5 minutes longer until the peppers become soft.
- Reduce heat to medium and stir in diced tomatoes, beef broth, tomato sauce, and soy sauce. Stir and heat to boiling.
- Add in the uncooked rice and bring to a boil. Reduce heat to low. Cover with lid and let simmer for 25 minutes stirring every 5-10 minutes.
- When rice is tender, sprinkle with shredded cheese.
- Serve immediately from the pan.
Notes
Try these Easy Change Ups for this recipe:
- Using a Mexican blend cheese for added flavor.
- Use chicken chunks instead of ground beef.
- Add in Quinoa with the rice.
- Use chicken broth in place of beef broth when using chicken.
- Add enchilada sauce on top and use as filling for tortillas.
- Add in extra tomato sauce if desired.
Nutrition
Calories: 279 kcal · Carbohydrates: 25 g · Protein: 21 g · Fat: 10 g · Saturated Fat: 6 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 57 mg · Sodium: 760 mg · Potassium: 523 mg · Fiber: 2 g · Sugar: 4 g · Vitamin A: 455 IU · Vitamin C: 20 mg · Calcium: 200 mg · Iron: 3 mg