Stuffed Pepper Casserole


  • olive oil
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 1 medium onion, diced
  • 3 bell peppers, seeded and cut into large pieces
  • 2 cups beef broth (or 1 can of broth)
  • 14.5 oz can petite diced tomatoes, undrained
  • 8 oz can tomato sauce
  • 2 beef bouillon cubes (2 teaspoons)
  • 2 tsp Worcestershire sauce
  • 1 tsp Italian seasoning
  • 1 cup white long grain rice, uncooked
  • 1 cup cheddar cheese, shredded


  1. In a large skillet, brown ground beef with olive oil, garlic, onion and bell peppers. Drain grease and return beef and onion back into the pan.
  2. Stir in broth, tomatoes, tomato sauce, bouillon, Worcestershire sauce and italian seasoning. Bring to a boil.
  3. Stir in uncooked rice. Return to a boil, then reduce heat to low.
  4. Cover and cook for 25 minutes, simmering until the rice is tender.
  5. Remove skillet from heat, sprinkle with cheese. Replace lid. Serve when cheese is melted.

Recipe Notes

To freeze: Prepare as you normally would. Let cool. Place in freezer safe container and wrap tightly. To serve: thaw in the fridge overnight, then just re-heat!