Hearty Stuffed Pepper Casserole

Instructions

Step 1: Preheat your oven to 375°F (190°C).

Step 2: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat.

Step 3: Add the chopped onion, bell peppers, and garlic to the skillet. Cook for 5-6 minutes until vegetables are tender.

Step 4: Stir in diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5 minutes to blend flavors.

Step 5: Add the cooked rice and 1 cup of shredded cheddar cheese to the skillet. Stir until everything is evenly mixed.

Step 6: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of cheese on top.

Step 7: Bake uncovered for 15-20 minutes or until the cheese is melted and bubbly.

Step 8: Remove from the oven and let it sit for a few minutes before serving. Garnish with chopped parsley if desired.

Storage Information

Refrigerate any leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave or the entire dish in the oven at 350°F until warmed through. This casserole also freezes well for up to 2 months—just thaw overnight in the fridge before reheating.