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Stuffed Pepper Casserole

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people
Calories 402kcal
Author Rachel Ballard

Ingredients

  • 1 pound ground beef turkey or chicken `
  • 1 medium red onion
  • 2 teaspoons garlic minced
  • 2 teaspoons cumin
  • 1 teaspoon sea salt
  • 1/2 teaaspoon black pepper
  • 1 red bell pepper diced into 1/2" pieces
  • 1 green bell pepper diced into 1/2" pieces
  • 2 cups water
  • 1 15-ounce can fire roasted diced tomatoes
  • 1 8-ounce can tomato sauce
  • 1 cup basmati rice rinsed but uncooked
  • 1 cup cheddar cheese shredded

Instructions

  • In a 10 inch or larger skillet with high sides, add the ground beef and onion and cook over medium heat until no pink remains. Drain any excess grease.
  • Add the garlic, cumin, salt, pepper, bell peppers, water, diced tomatoes, tomato sauce and rice to the skillet and stir to combine.
  • Cover with a lid and bring to a gentle simmer. Cook on medium low about 20 minutes, stirring once or twice until the rice is tender.
  • Turn off the heat. Top with cheese and cover with the lid until melted; about 5 minutes.
  • The casserole will thicken as it cools. Serve warm.

Nutrition

Serving: 1cup | Calories: 402kcal | Carbohydrates: 30g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 571mg | Potassium: 375mg | Fiber: 2g | Sugar: 2g | Vitamin A: 893IU | Vitamin C: 43mg | Calcium: 174mg | Iron: 2mg