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Stuffed Pepper Casserole

Stuffed Pepper Casserole is a one-pan wonder that combines all the flavors of traditional stuffed peppers in a simplified, hearty dish.
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Equipment

  • - Large skillet or frying pan
  • - Baking dish (9x13-inch)
  • - Wooden spoon
  • - Aluminum foi

Ingredients
  

  • - 1 tablespoon olive oil
  • - 1 lb ground beef or ground turkey
  • - 1 small onion diced
  • - 3 bell peppers any color, diced
  • - 3 cloves garlic minced
  • - 1 cup uncooked long-grain white rice
  • - 2 cups beef or chicken broth
  • - 1 can 14.5 oz diced tomatoes
  • - 1 can 15 oz tomato sauce
  • - 1 teaspoon dried oregano
  • - 1 teaspoon dried basil
  • - 1/2 teaspoon smoked paprika
  • - Salt and pepper to taste
  • - 1 1/2 cups shredded mozzarella or cheddar cheese

Instructions
 

  • **Preheat the Oven**
  • - Preheat your oven to 375°F (190°C).
  • **Cook the Ground Meat**
  • - In a large skillet, heat olive oil over medium heat. Add ground beef (or turkey) and cook until browned, breaking it apart with a wooden spoon. Drain any excess grease.
  • **Sauté the Vegetables**
  • - Add onion, bell peppers, and garlic to the skillet. Cook until softened, about 5 minutes.
  • **Combine the Ingredients**
  • - Stir in rice, broth, diced tomatoes, tomato sauce, oregano, basil, smoked paprika, salt, and pepper. Mix well.
  • **Transfer to a Baking Dish**
  • - Pour the mixture into a greased 9x13-inch baking dish. Cover tightly with aluminum foil.
  • **Bake**
  • - Bake in the preheated oven for 45 minutes, or until the rice is tender and the liquid is absorbed.
  • **Add the Cheese**
  • - Remove the foil, sprinkle the top with shredded cheese, and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
  • **Serve**
  • - Let the casserole rest for 5 minutes before serving. Enjoy with a side salad or crusty bread.