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Bell Pepper Casserole

Cheesy One-Pan Bell Pepper Casserole Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 475
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb ground beef
  • 1 medium onion, diced
  • 3 bell peppers, diced (mix of colours)
  • 3 cloves garlic, minced
  • 1 cup uncooked long-grain white rice
  • 1 can (14.5 oz) diced tomatoes, undrained
  • 1½ cups beef broth
  • 1 tsp Italian seasoning
  • Salt and pepper
  • 1½ cups shredded mozzarella cheese

Method
 

  1. Preheat oven to 375°F. In a large oven-safe skillet over medium-high, heat oil and brown beef with onion, salt, and pepper, about 6–8 minutes. Drain excess fat.
  2. Add bell peppers and garlic; cook until softened, 4–5 minutes.
  3. Stir in rice, tomatoes with juices, broth, and Italian seasoning, scraping any browned bits from the pan.
  4. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender, 10–12 minutes, stirring once.
  5. Remove from heat, top with cheese, and broil 2–4 minutes until bubbly and golden. Let rest 5 minutes before serving.

Notes

If your skillet isn’t oven-safe, transfer the filling to a greased 9x13 baking dish before topping with cheese and broiling. The casserole tastes even better the next day; the rice absorbs more flavour overnight.