One Pot Stuffed Pepper Casserole
This Stuffed Pepper Casserole is packed with ground beef, brown rice and plenty of flavor! It's everything you love about stuffed peppers but so much easier!
Servings: 6 servings
Calories: 442kcal
Ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 1.5 lbs. lean ground beef sub with your favorite ground meat
- 3 cloves garlic minced
- 1 Tbl. Italian seasoning
- 2 tsp. smoked paprika
- 1/2 tsp. cayenne pepper sub with 1 teaspoon red pepper flakes
- 1 large red bell pepper cored and chopped
- 1 large green bell pepper cored and chopped
- 4 Tbl. tomato paste
- 1.5 cups beef stock reduced sodium
- 15 ounces fire roasted diced tomatoes low sodium
- 1/2 cup long grain brown rice rinsed and drained; see note 1
- 1 Tbl. balsamic vinegar see note
- salt and pepper to taste
- 2 cups grated colby jack cheese sub with your favorite cheese
Instructions
- Heat the olive oil over medium heat. Add the onion and cook 5 minutes or until softened. Add the ground beef and break up into small chunks. Cook until no longer pink, about 5 minutes. Add the garlic and spices and cook 30 seconds longer.1 tablespoon olive oil, 1 onion, 1.5 lbs. lean ground beef, 3 cloves garlic, 1 Tbl. Italian seasoning, 2 tsp. smoked paprika, 1/2 tsp. cayenne pepper
- Add the bell pepper and cook 1-2 minutes, then stir in the tomato paste and cook 30 seconds more.1 large red bell pepper, 1 large green bell pepper, 4 Tbl. tomato paste
- Add the beef stock, diced tomatoes, rice and balsamic vinegar and stir well to combine. Bring to a boil, then reduce the heat to medium low and cook for 20-40 minutes, until the rice is tender and the liquid has been absorbed. Cooking time will depend on the type of brown rice that you use (see note 1). Taste and add salt and pepper to taste.1.5 cups beef stock, 15 ounces fire roasted diced tomatoes, 1/2 cup long grain brown rice, 1 Tbl. balsamic vinegar, salt and pepper
- Remove from heat and top with the grated cheese. Place the lid back on until the cheese melts. Garnish with freshly chopped parsley and enjoy!2 cups grated colby jack cheese
Notes
- Pro tip: If you wish to swap the brown rice with white rice, jasmine, or basmati, be sure to adjust the liquid and cooking time accordingly as these varieties cook faster and require less liquid. Check for doneness as you go to avoid mushy rice or excess liquid.
- Long grain brown rice holds its shape well, adds a nutty flavor, and has more health benefits than white rice.
- Omit the cheese to make this stuffed bell pepper casserole dairy-free.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
Calories: 442kcal | Carbohydrates: 26g | Protein: 38g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 104mg | Sodium: 613mg | Potassium: 886mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2703IU | Vitamin C: 63mg | Calcium: 380mg | Iron: 6mg