Can't-Stop-Eating-It Stuffed Pepper Casserole Recipe Is Just Good (High Protein) Casseroles Beef Budget Recipes Farm to Table Recipe Dinner Grains Vegetables High Protein Recipes

My pepper garden is already producing lots of peppers. I love to stuff my cubanelle peppers, but this time around, they didn't get large enough to make a good stuffed pepper. What to do? Make a stuffed pepper casserole recipe. This easy ground beef stuffed pepper casserole has super simple prep and cooks in about 30 minutes on the stovetop.

For this cheesy deconstructed stuffed pepper casserole recipe you'll need ground beef; bell peppers, cubanelle peppers or whatever pepper you like to stuff; an onion; green onions; Worcestershire sauce; beef broth; a can of diced tomatoes; long-grain white rice; dried Tuscan seasoning or Italian seasoning; shredded mozzarella and shredded cheddar cheese. The ingredients simmer on the stovetop, but you can finish the dish under the broiler if you want a browner top. (I went pure stovetop on this one.)

This casserole turned out great and we could not stop eating it. ("Just one more scoop!") Serve this tasty high-protein casserole for dinner with your favorite side dishes like zucchini, broccoli, green beans, corn, carrots or a fresh garden salad. The leftovers reheat well for dinner or lunch the next day. Check out the health benefits of bell peppers!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 1 pound ground beef
• 2 bell peppers, chopped 
• 1 onion, chopped
• 2 chopped green onions (optional)
• 4 cloves garlic, minced
• 1 tablespoon Worcestershire sauce
• 15 ounces (1 can) beef broth
• 15 ounces (1 can) diced tomatoes, undrained (I used fire-roasted tomatoes)
• 1 cup uncooked long-grain white rice
• 1 tablespoon dried Tuscan seasoning or Italian seasoning
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese

Here's how to make it: 

1. Cook the ground beef, peppers and onion in a skillet until meat is cooked through and onions are soft, about 8 minutes. Add the garlic and cook 30 seconds. Season with salt and black pepper.
2. Add the Worcestershire sauce, beef broth, tomatoes, rice and Tuscan seasoning.
3. Stir, bring to a simmer, reduce heat, cover and cook until rice is tender, about 20 minutes, stirring once or twice.
4. Add half of the cheeses and stir until melted. Shred the mozzarella and cheddar cheese by hand. Freshly grated cheese always melts better than pre-shredded cheese.
5. Sprinkle the top with the remaining cheese. You can either cover it with a lid and let the cheese melt, or pop it under the broiler to melt the cheese.
6. Garnish with additional chopped green onions, if desired. The green onions are optional. I added for color because both of my peppers were red. Use a combination of red, green, yellow or orange peppers for a colorful dish. Store any leftovers in an airtight container and reheat in the microwave.

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