Easy Stuffed Pepper Casserole

 Easy Stuffed Pepper Casserole

Ingredients:

1 lb ground beef (or turkey)

1 tablespoon olive oil

1 small onion, diced

2–3 bell peppers, chopped (any color)

2 cloves garlic, minced

1 can (14.5 oz) diced tomatoes, undrained

1 can (8 oz) tomato sauce

1 cup uncooked white rice (or brown rice)

2 cups beef or chicken broth

1 teaspoon Italian seasoning

½ teaspoon salt, more to taste

¼ teaspoon black pepper

1½ cups shredded cheese (cheddar, mozzarella, or a blend)

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Instructions:

1. Preheat oven to 375°F (if baking).

> Note: You can also finish this dish entirely on the stovetop if you prefer.

2. Brown the beef:

In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess grease.

3. Sauté veggies:

Add chopped onion and bell peppers. Cook for 4–5 minutes until softened. Stir in garlic and cook another 30 seconds.

4. Add remaining ingredients (except cheese):

Stir in diced tomatoes, tomato sauce, rice, broth, Italian seasoning, salt, and pepper. Bring to a boil.

5. Simmer:

Reduce heat to low. Cover and simmer for 20–25 minutes (stir occasionally) until the rice is tender and most liquid is absorbed.

6. Add cheese & bake (optional):

If using an oven-safe skillet, sprinkle cheese on top and transfer to oven. Bake uncovered for 10 minutes, or until cheese is melted and bubbly.

→ No oven? Just cover the skillet for 5 more minutes on low heat until the cheese melts.

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Pro Tips:

Want it extra hearty? Add 1 cup of corn or black beans.

Prefer a kick? Use fire-roasted tomatoes or a dash of smoked paprika.

Make it ahead: Store tightly covered in the fridge for up to 4 days. Freezes well too!

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Serving Suggestions:

Serve with a side of crusty bread or a fresh gr

een salad.

Top with chopped parsley or a dollop of sour cream for extra richness.