Easy Stuffed Pepper Casserole Recipe

 Easy Stuffed Pepper Casserole Recipe

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Servings: 4 to 6

 Ingredients:

• 1 lb (450g) ground beef (or ground turkey)
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 to 3 bell peppers (any color), diced
• 2 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 cup uncooked white rice
• 2 cups beef or chicken broth
• 1 can (14.5 oz / 400g) diced tomatoes (with juice)
• 1 cup shredded cheese (cheddar or mozzarella, or a mix)
• Fresh parsley or green onions for garnish (optional)

 Instructions:

1. Cook the Meat:
   In a large skillet or pot, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat if needed.
2. Sauté the Veggies:
   Add diced onion, bell peppers, and minced garlic. Cook for 4–5 minutes until vegetables are soft.
3. Season:
   Add salt, pepper, and Italian seasoning. Stir everything together.
4. Add Rice, Tomatoes, and Broth:
   Pour in the uncooked rice, the can of diced tomatoes (with juice), and broth. Stir well to combine.
5. Simmer:
   Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for about 18–20 minutes, or until the rice is fully cooked and the liquid is absorbed. Stir occasionally.
6. Add Cheese:
   Stir in half of the shredded cheese, then sprinkle the rest on top.
7. Melt the Cheese:
   Option 1: If your pan is oven-safe, place it under the broiler for 2–3 minutes to melt and slightly brown the cheese.
   Option 2: Just cover the pot and let the cheese melt from the heat.
8. Serve:
   Garnish with chopped parsley or green onions if desired. Serve hot and enjoy!

 Tips & Variations:

• Make it vegetarian: Skip the meat and add canned beans or extra veggies.
• Low-carb version: Replace rice with cauliflower rice.
• Extra flavor: Add a dash of hot sauce or smoked paprika.
• Make ahead: This dish stores well in the fridge for 3–4 days and is perfect for meal prep!