Description
A warm and hearty casserole combining the flavors of traditional stuffed peppers, perfect for fall evenings.
Ingredients
- 1 lb ground beef or turkey
- 1 cup cooked rice (or quinoa for a gluten-free option)
- 3 large bell peppers, diced (preferably in assorted colors)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 cup shredded cheese (cheddar works best)
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat. Add the chopped onion and garlic, and sauté until softened, about 3-4 minutes.
- Add the ground meat to the skillet and cook until browned, breaking it apart as it cooks.
- Stir in the diced bell peppers and cook for an additional 3 minutes.
- Mix in the cooked rice, diced tomatoes, Italian seasoning, salt, and pepper. Let simmer for about 5 minutes for flavors to meld.
- Transfer the mixture to a greased 9×13 inch baking dish and top with shredded cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Notes
For a lighter option, use reduced-fat cheese. Adjust seasonings based on preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American