One-Pot Stuffed Pepper Casserole

This Stuffed Pepper Casserole is packed with ground beef, brown rice and plenty of flavor! It's everything you love about stuffed peppers but so much easier!

Author: Flavor the Moments

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: 6 servings

Calories: 432 kcal per serving

Ingredients

1 tbsp - olive oil
1 - onion
1 ½ pounds - lean ground beef
3 clove - garlic
1 tbsp - Italian seasoning
2 teaspoons - smoked paprika
½ tsp - cayenne pepper
1 - red bell pepper
1 - green bell pepper
4 tablespoons - tomato paste
1 ½ cups - beef stock
15 ounces - fire roasted diced tomatoes
½ cup - long grain brown rice
1 tbsp - balsamic vinegar
salt and pepper
2 cups - colby jack cheese

Instructions

Heat the olive oil over medium heat. Add the onion and cook 5 minutes or until softened. Add the ground beef and break up into small chunks. Cook until no longer pink, about 5 minutes. Add the garlic and spices and cook 30 seconds longer.
Add the bell pepper and cook 1-2 minutes, then stir in the tomato paste and cook 30 seconds more.
Add the beef stock, diced tomatoes, rice and balsamic vinegar and stir well to combine. Bring to a boil, then reduce the heat to medium low and cook for 20-40 minutes, until the rice is tender and the liquid has been absorbed. Cooking time will depend on the type of brown rice that you use. Taste and add salt and pepper to taste.
Remove from heat and top with the grated cheese. Place the lid back on until the cheese melts. Garnish with freshly chopped parsley and enjoy!

Nutrition