Stuffed Pepper Casserole
All the flavor of stuffed peppers as an easy, freezer-friendly dish that your family will love!
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!