Stuffed Pepper Casserole
If you love classic stuffed peppers, you'll love the ease and convenience of Stuffed Pepper Casserole.
Servings 4 servings (2 cups each)
Calories 626kcal
Ingredients
- 1 pound ground beef
- 1/2 medium onion peeled and finely chopped
- 3 cloves garlic minced
- Salt and freshly ground black pepper
- 2 cups water
- 1 (14.5-ounce) can diced tomatoes drained (see note 1)
- 1/4 cup ketchup
- 1 cup long-grain white rice
- 2 large bell peppers stemmed, seeded, and chopped into 1/2-inch pieces
- 2 tablespoons minced fresh parsley plus more for garnish
- 1 cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 375 degrees. In a Dutch oven or large stock pot with a tight-fitting lid over medium-high heat, add ground beef, onion, garlic, and 1/2 teaspoon salt.
- Cook until browned, about 5 minutes, then drain fat well. Add water, diced tomatoes, and ketchup. Bring to a boil, then stir in rice, bell peppers, parsley, and 1/2 teaspoon salt.
- Cover, transfer to the oven, and bake for 15 minutes. Remove cover and season to taste with salt and pepper.
- Top with shredded cheese, then return uncovered to the oven. Bake until cheese is melted, about 5 minutes longer. Garnish with fresh parsley if desired.
Notes
- Tomatoes: If you'd like to use the juice from the canned tomatoes, drain it into a 2-cup measuring cup, then add water to reach 2 cups to use in step 2.
- Yield: This recipe makes 8 cups of Stuffed Pepper Casserole, enough for 4 hearty servings, 2 cups each.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 2 cups | Calories: 626kcal | Carbohydrates: 52g | Protein: 32g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 405mg | Potassium: 831mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3151IU | Vitamin C: 120mg | Calcium: 297mg | Iron: 4mg