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Stuffed Pepper Casserole!
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Stuffed Pepper Casserole

Ingredients

  • 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

Instructions

  • 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.
  • Stir in broth, tomatoes, tomato sauce, bouillon, Worcestershire sauce and italian seasoning. Bring to a boil.
  • Stir in uncooked rice. Return to a boil, then reduce heat to low.
  • Cover and cook for 25 minutes, simmering until the rice is tender.
  • Remove skillet from heat, sprinkle with cheese. Replace lid. Serve when cheese is melted.

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!