Get that delicious stuffed pepper flavor without stuffing a single pepper. This dish from my late cookbook (I’m now only referring to it as that!) is a great family-friendly meal that comes together without a lot of effort.
I hadn’t made it since I recipe tested it for my book but a friend recently made it and raved about it so I pulled it out of the archives myself!
Stuffed Pepper Casserole
Makes 4-6 servings
Ingredients:
- 1 pound lean ground beef or ground turkey
- 2 tablespoons extra virgin olive oil
- 2 medium bell peppers, seeded and chopped
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced or pressed
- 1 jalapeño, seeded and chopped, optional
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
- One 14-ounce can diced tomatoes
- 2 cups beef broth or water
- 1 tablespoon fresh lime juice
- 1 cup white rice
- 2 cups shredded cheddar, divided
- 2 tablespoons chopped fresh cilantro
Directions:
- Preheat the oven to 375° F. Spray a 9-inch square casserole dish with cooking oil.
- Place the beef in a medium pan over medium-high heat and cook, stirring and breaking up the meat, until mostly brown, 3 to 5 minutes. Remove from the pan and set aside.
- Heat the oil in the same pan over medium heat and add the bell peppers and onion. Cook until the onion is translucent, 5 to 7 minutes.
- Add the garlic, jalapeño (if using), and tomato paste, and cook until fragrant, 1 more minute.
- Add cumin, chili powder, salt, oregano, and pepper and give it a good stir.
- Add the diced tomatoes, broth, lime juice, rice, and 1 cup of cheese, stir to combine, and transfer the mixture to the casserole dish.
- Cover with foil and bake for 30 minutes.
- Top with the remaining 1 cup of cheese and bake, uncovered, for 10 to 15 more minutes, until the cheese is melted and bubbling.
- Remove from the oven and let cool for about 10 minutes before serving. Top with fresh cilantro.
