Description
Your search for the best — and easiest —dinner casserole is over! This baked unstuffed bell pepper casserole with green bell peppers, rice and ground beef is a deconstructed twist on the more classic “stuffed pepper casserole”. It’s quick to prepare, a great freezer-friendly meal, and a filling dinner.
Ingredients
Scale
- 1 pound ground beef
- 2 cloves garlic (minced)
- 1 small onion (chopped)
- 2 large green peppers (chopped)
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1/2 cup beef broth
- 1/2 cup long grain rice (uncooked)
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded mozzarella cheese
Instructions
- Preheat: Preheat oven to 350 degrees F.
- Brown: In a skillet, add ground beef, minced garlic and onion and cook until beef is browned, about 10 minutes.
- Transfer: Transfer the beef mixture into a 11×8 baking dish.
- Combine: Add chopped green peppers, diced tomatoes, tomato sauce, beef broth, uncooked long grain rice, Worcestershire sauce, salt and pepper on top of the beef. Mix to fully combine the ingredients.
- Bake: Cover with aluminum foil and bake for 75 minutes, or until rice is soft and no longer crunchy.
- Melt: Take out of the oven, sprinkle mozzarella cheese on top and bake 10 more minutes.
Notes
This is a great freezer meal. To freeze, bake the casserole as instructed but skip the cheese. Cool, wrap in foil, and freeze. To reheat, bake at 350 degrees F for 60 minutes, then add mozzarella and bake for an additional 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg