thepioneerwoman4.8
Stuffed Pepper Casserole
Pop this stuffed pepper casserole in the oven for a weeknight dinner. With ground beef, rice, peppers, and cheese, it's an easy spin on the classic recipe!
👥 6 Servings⏱️ Prep & Cook: 1h 45m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking dish
- ●oven
- ●skillet
- ●wooden spoon
📝 Preparation Steps
1
Step
2
1
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Preheat the oven to 350°F. Grease a 3-quart baking dish with oil.
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Step
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2
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In a large skillet, heat the oil over medium heat. Add the onion, red bell pepper, and green bell pepper and cook, stirring occasionally, until softened, 3 to ⏱️ 5 minutes. Add the ground beef and cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to ⏱️ 8 minutes. Add the tomato paste, salt, cumin, paprika, black pepper, and garlic; cook, stirring frequently, until fragrant. Add the tomatoes and zucchini and cook until softened, 3 to ⏱️ 5 minutes.
red bell pepper, cut into 1-inch pieces1large zucchini, quartered lengthwise and sliced1
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Stir in the chicken broth, rice, parsley, Worcestershire sauce, and 1 cup of the cheese. Remove from heat and spoon the mixture into the prepared baking dish and cover with aluminum foil.
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Bake until the rice is tender and the liquid is absorbed, ⏱️ 50 minutes to ⏱️ 1 hour. Remove the foil and stir the casserole. Sprinkle with the remaining 1 cup cheese. Increase the oven to broil.
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Broil until the cheese is melted and bubbly, 2 to ⏱️ 3 minutes. Allow to cool ⏱️ 5 minutes before sprinkling with more parsley and serving.
Nutrition Facts
calories
572 Calories
fat Content
33 g
fiber Content
3 g
sugar Content
8 g
sodium Content
954 mg
protein Content
29 g
trans Fat Content
1 g
cholesterol Content
90 mg
carbohydrate Content
37 g
saturated Fat Content
14 g
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