Stuffed Bell Pepper Casserole – this deconstructed stuffed pepper recipe is a cheap and easy dinner that won’t break the budget!
Austin and I cook dinner 5-6 nights per week so I’m always looking for ways to spice up old recipes. One of my favorite comfort meals is stuffed peppers. Stuffed peppers are so versatile; you can fill them with nearly any flavor or combination of a meat and a starch.
I grew up eating a traditional version of stuffed peppers made with white rice, beef, tomatoes and cheese. But, I always feel like the ratio is a little off. Do you know what I mean? There’s usually too much bell pepper and not enough MEAT [pretty sure my meat lover is grinning as he reads this]. Not to mention, I always find making them to be a chore.
Ingredients
1 tablespoon olive oil
½ yellow onion
1 cup white rice (uncooked)
1 pound ground beef
1 teaspoon freshly minced garlic
2 green bell peppers (diced into ½ inch pieces)
¼ cup tomato paste
1- 14.5 ounce can petite diced tomatoes (drain excess liquid)
2 tablespoons Worcestershire sauce
½ cup shredded mozzarella cheese
1/2 teaspoon salt
1/4 teaspoon pepper
Instructions
1. Prepare rice according to package directions. Do not overcook.
2. Preheat oven to 350 degrees.
3. Meanwhile, grease a 9×13 casserole dish with cooking spray.
4. In a large non-stick pan over medium heat, sauté onion in olive oil until translucent.
5. Add ground beef to skillet. Sauté until fully cooked and no red remains.
6. Add bell pepper. Sauté until pepper start to soften (about 3 minutes).
7. Stir in garlic, salt, pepper, tomato paste, diced tomatoes and Worcestershire sauce. Bring to a boil.
8. Remove skillet from heat. Stir in cooked rice.
9. Immediately pour mixture into prepared casserole dish.
10. Top with shredded cheese.
11. Bake uncovered for 25 minutes.
12. Enjoy immediately!