Stuffed Pepper Casserole

Quick Notes

We doubled this recipe, and it made enough for our family to enjoy for a few nights! I also added an extra ½ cup of uncooked rice to the doubled batch, keeping the liquid at the doubled recipe amount, and it cooked well. If you’d like a bigger batch for leftovers, doubling is a great option.

Ingredients

• 1 tbsp olive oil

• 1 cup chopped yellow onion

• 1 red bell pepper, chopped

• 1 green bell pepper, chopped

• 1 lb ground turkey or ground beef

• 3 garlic cloves, minced

• 1 (15 oz) can petite diced tomatoes, undrained

• 1 (8 oz) can tomato sauce

• 2 tsp Italian seasoning

• ½ tsp garlic powder

• ½ tsp salt

• ¼ tsp black pepper

• 1½ cups water

• 1 cup long-grain white rice, rinsed and drained

• 1 cup shredded cheddar, mozzarella, or a combination, divided

• 2 tbsp chopped fresh parsley, optional

Directions

1. Heat the olive oil in a large, deep skillet over medium-high heat.

2. Add the onion, bell peppers, and ground turkey or beef. Cook, breaking up the meat, until cooked through. Drain excess grease if needed.

3. Add the garlic and cook for 30 seconds.

4. Stir in the diced tomatoes, tomato sauce, seasonings, water, and rice. Bring to a simmer.

5. Reduce the heat to low, cover, and simmer for approximately 15–20 minutes, until the rice is tender. Stir occasionally to prevent sticking. If the mixture becomes dry while the rice is still firm, add a little water and continue cooking.

6. Turn off the heat. Stir in ½ cup cheese, then sprinkle the remaining cheese over the top. Cover and let rest for 5 minutes.

7. Garnish with parsley, if desired.