One Pot Stuffed Pepper Casserole
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.92 out of 5 stars
(24)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 pound ground beef*
- 1 onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 14.5-ounce cans diced tomatoes
- 1 4-ounce can diced green chiles
- 1 cup long grain white rice
- 1 cup beef broth*
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro leaves
- 1 cup shredded Wisconsin cheddar cheese
- ½ cup shredded Wisconsin Monterey Jack cheese
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Preparation
Step 1
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion, and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
Step 2
Stir in bell peppers until tender, about 3-4 minutes.
Step 3
Stir in tomatoes, green chiles, rice, beef broth, chili powder, and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
Step 4
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
Step 5
Serve immediately.
Step 6
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Chef's notes
*Ground turkey or chicken can be substituted.
*Vegetable or chicken broth can be substituted.
