Description
Fresh bell peppers mingle with savory beef, garlic, and rice in a rich tomato sauce. Baked until bubbling, it emerges with melted cheddar and a hint of Italian herbs, offering warm, satisfying comfort in every bite.
Ingredients
- 1 lb ground beef
- 1 cup uncooked long grain white rice
- 2 cups water
- 1 14 oz can diced tomatoes
- 1 8 oz can tomato sauce
- 3 large bell peppers
- 1 medium onion
- 2 cloves garlic
- 1 cup shredded cheddar cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat oven to 375°F.
- In a large skillet heat olive oil over medium heat.
- Add chopped onion and minced garlic and cook until softened.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Stir in uncooked rice, water, diced tomatoes, tomato sauce, salt, pepper, and Italian seasoning; bring to a simmer.
- In a greased 9×13-inch baking dish arrange half of the sliced bell peppers.
- Pour the beef and rice mixture over the peppers, then top with remaining pepper slices.
- Cover the dish with foil and bake for 40 minutes.
- Remove foil, sprinkle cheddar cheese over the casserole, and bake uncovered for 10 more minutes or until cheese is melted.
- Let rest for 5 minutes before serving.
Notes
- For extra flavor, use a mix of red, yellow, and green bell peppers.
- Swap ground beef for ground turkey for a leaner dish.
- Leftovers keep well in the refrigerator for up to 3 days.
- Add red pepper flakes for a bit of heat.