This is a Stuffed Pepper Casserole uses the same delicious flavors as a classic stuffed pepper, but with less prep. It’s kid friendly with plenty of meat and smaller veggies, and makes the perfect weeknight dinner that’s ready in under an hour!
Keyword: Casserole, One-pot
Author: Jennifer Fishkind
1green bell pepperdiced
½tspground black pepper
116-ounce jarmild or medium salsa
115.5- ounce candiced tomatoesundrained
14-ounce cangreen chiliesundrained
1¼cupsbasmati or long-grain riceuncooked and rinsed
Chopped parsley optional garnish
In a large dutch oven or pot over medium-high heat, cook ground beef, green and red bellpeppers, and onion, stirring frequently for 5-7 minutes or until the ground beef is no longer pink. Drain any fat.
Add the chili powder, garlic powder, salt, black pepper, and cumin, and cook for another minute.
Turn heat down to medium. Add salsa, beef stock, diced tomatoes, green chilies, and lime juice. Mix well and heat to boiling.
Add uncooked rice and stir to combine. Return to boiling.
Once boiling, turn heat to low, cover and simmer for 30-35 minutes or until rice is tender. Take pan off heat.
Sprinkle cheese on top of mixture. Cover with lid and let stand until cheese melts, about 3-4 minutes.
Garnish with chopped parsley, optional. Best when served warm.
Storage:To store your casserole: cool, cover and refrigerate it for 4 or 5 days. Or freeze in an airtight container for 3 or 4 months. Thaw overnight before reheating.