Stuffed Pepper Casserole
This Stuffed Pepper Casserole combines the vibrant flavors of bell peppers, ground beef, and spices, all baked together with rice and topped with melted mozzarella cheese. It’s a hearty and satisfying dish perfect for weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 red pepper, diced
- 1 green bell pepper, diced
- ½ yellow onion, diced
- 2 tsp garlic powder
- 1 16-ounce jar mild or medium salsa
- 1 tsp salt
- 1 tsp chili powder
- 2 tbsp lime juice
- ½ tsp cumin
- 1 4-ounce can green chilies, undrained
- 1 15.5-ounce can diced tomatoes, undrained
- 1 pound ground beef
- 1 ¼ cups basmati or long-grain rice, uncooked and rinsed
- 1 cup Mozzarella cheese, shredded
- 2 ½ cups beef stock
- ½ tsp ground black pepper
- Chopped parsley, optional garnish
Instructions
- In a large pot over medium-high heat, cook ground beef, diced red pepper, green bell pepper, and onion for 5-7 minutes until beef is no longer pink. Drain any excess fat.
- Stir in garlic powder, salt, chili powder, black pepper, and cumin. Cook for another minute.
- Reduce heat to medium. Add salsa, diced tomatoes, green chilies, and lime juice. Mix well and bring to a boil.
- Stir in uncooked and rinsed rice. Bring to a boil again.
- Reduce heat to low, cover, and simmer for 30-35 minutes until rice is tender. Remove from heat.
- Sprinkle shredded Mozzarella cheese over the mixture. Cover and let stand for 3-4 minutes until cheese melts.
- Optional: Garnish with chopped parsley before serving. Best enjoyed warm.
Nutrition
- Calories: 460
- Sugar: 6g
- Sodium: 1100mg
- Fat: 21g
- Saturated Fat: 10g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 80mg