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Unstuffed Pepper Casserole

Unstuffed Pepper Casserole Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 1 tbsp olive oil (if needed)
  • 1 medium onion, diced
  • 3 bell peppers, any color, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (8 oz) can tomato sauce
  • 1 cup long-grain white rice
  • 1 1/2 cups beef broth
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups shredded sharp cheddar cheese

Method
 

  1. Brown the beef in a large oven-safe skillet over medium-high heat until no pink remains, about 5 to 7 minutes. Drain excess fat, leaving about 1 tablespoon.
  2. Stir in the onion and bell peppers, cooking for 5 minutes until softened. Add garlic and cook 30 seconds.
  3. Pour in the diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Stir in the rice, bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes until rice is tender and liquid is absorbed.
  4. Heat broiler to high. Sprinkle cheese over the skillet and broil for 3 to 5 minutes until bubbly and golden. Let sit 2 minutes, then serve hot.

Notes

If your skillet is not oven-safe, transfer the mixture to a greased 9x13 baking dish before adding cheese and broiling. For a smoky flavor, use fire-roasted tomatoes.