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. It makes enough to feed a hungry army. And BEST part of all - ONE PAN. Making cleanup a breeze!
- 1 pound lean ground beef
- 1 onion diced
- 3 teaspoons 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
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.
Calories: 279kcal | Carbohydrates: 25g | Protein: 21g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 760mg | Potassium: 523mg | Fiber: 2g | Sugar: 4g | Vitamin A: 455IU | Vitamin C: 20mg | Calcium: 200mg | Iron: 3mg