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Stuffed Pepper Casserole Recipe

Stuffed Pepper Casserole
Source: Betty Crocker

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Ingredients

  • 1 lb extra-lean (at least 90%) ground beef
  • 1/2 cup diced yellow onion
  • 3 cloves garlic, finely chopped
  • 2 cups diced bell peppers
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.5 oz) Muir Glen™ diced tomatoes, undrained
  • 2 cups Progresso™ beef flavored broth (from 32-oz carton)
  • 1 can (8 oz) tomato sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon Italian seasoning
  • 1 cup uncooked white basmati rice
  • 1 1/2 cups shredded Cheddar cheese, or Cheddar blend (6 oz)
PREP TIME
10m
COOK TIME
30m
TOTAL TIME
45m
YIELD
6 servings

Instructions

  • In 4-quart saucepan, cook beef, onion and garlic over medium-high heat 5 to 7 minutes, breaking into small pieces as beef browns.
  • Add bell peppers, salt and pepper. Cook 5 to 7 minutes longer or until peppers have started to soften. (If you didn't use extra-lean beef, drain off some of the fat at this point.)
  • Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling.
  • Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
  • Remove from heat; sprinkle with shredded cheese.

Dinner

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A recipe from Betty Crocker

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