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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Stuffed Bell Pepper Casserole Recipe

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This recipe for Stuffed Bell Pepper Casserole is from Our Family Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 tbsp olive oil
2 lbs ground beef lean
1 yellow onion diced
1 medium red bell pepper diced
1 medium green bell pepper diced
3 small cloves garlic minced
1 tsp Italian seasoning
2 tsp Worcestershire sauce
1/2 tsp salt
1/4 tsp ground black pepper
14 ounces canned diced tomatoes
1 cup long grain white rice (I prefer basmati due to flavor and shorter cooking time)
1 1/2 cups beef broth
1 1/2 cups shredded cheese cheddar, mozzarella or both
parsley for garnish
Directions:
Directions:
1. Preheat the oven to 350°F. In a large oven proof skillet (I use a 12 inch cast iron skillet) over medium-high heat, heat olive oil and add ground beef.

2. Cook and drain the fat, then add the onion and bell peppers. Cook for 2-3 minutes.

3. Add garlic, seasoning, Worcestershire sauce, salt, and pepper. Cook for 30 seconds. Add diced tomatoes and stir it in.

4. Add rice and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn’t have a lid).

5. Place in the oven for 20-25 minutes. It will be ready when the rice is cooked through (I try the rice and see if it still has a crunch. Basmati rice cooks quick so this step should not be necessary). If not, return to the oven and add a splash of water if necessary. Repeat until rice is cooked.

6. Remove from the oven and sprinkle with cheese. Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with parsley and serve.
Number Of Servings:
Number Of Servings:
6 Servings
Preparation Time:
Preparation Time:
50 min.
Personal Notes:
Personal Notes:
Instead of ground beef, you can use ground chicken or ground turkey!

Can be made and stored in freezer for up to 3 months!

Husband and kiddo approved and so much better tasting than actual stuffed bell peppers!

 

 

 

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