STUFFED BELL PEPPER CASSEROLE RECIPES

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STUFFED PEPPER CASSEROLE RECIPE - BETTYCROCKER.COM



Stuffed Pepper Casserole Recipe - BettyCrocker.com image

Get the taste of stuffed peppers without the fuss by making this easy casserole.

Provided by Corey Valley

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

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

Steps:

  • In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
  • Add garlic. Cook and stir 1 minute longer.
  • Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. 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; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

Nutrition Facts : Calories 390 , CarbohydrateContent 36 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 3 g, ProteinContent 25 g, SaturatedFatContent 8 g, ServingSize 1 1/3 Cups, SodiumContent 1490 mg, SugarContent 5 g, TransFatContent 0 g

STUFFED PEPPER CASSEROLE RECIPE - BETTYCROCKER.COM



Stuffed Pepper Casserole Recipe - BettyCrocker.com image

Get the taste of stuffed peppers without the fuss by making this easy casserole.

Provided by Corey Valley

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Yield 6

Number Of Ingredients 13

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

Steps:

  • In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
  • Add garlic. Cook and stir 1 minute longer.
  • Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. 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; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

Nutrition Facts : Calories 390 , CarbohydrateContent 36 g, CholesterolContent 75 mg, FatContent 0 , FiberContent 3 g, ProteinContent 25 g, SaturatedFatContent 8 g, ServingSize 1 1/3 Cups, SodiumContent 1490 mg, SugarContent 5 g, TransFatContent 0 g

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