Description
This hearty Italian-inspired Stuffed Pepper Casserole is another quick and easy weeknight dinner that the family will love!
Ingredients
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6 bell peppers, variety of colors
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1 lb. lean ground beef
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½ cup onion, diced
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2 tsp minced garlic
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1 cup cooked white rice
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1 tsp salt
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14 oz. petite diced tomatoes
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8 oz. tomato sauce, divided
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1 cup shredded zucchini
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2 tsp Italian seasoning
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1 cup mozzarella cheese, shredded
Instructions
Preheat oven to 350°F. Bring a large pot of water to a boil. Cut the tops off the peppers and remove the seeds and membranes to create a clean cavity. Dip the peppers in the boiling water and cook for 2 minutes, then drain on paper towels.
Meanwhile, brown the ground beef and onion in a skillet. Drain any excess fat, then stir in the garlic and cook until fragrant. Add the cooked rice, half the tomato sauce (reserve the rest), diced tomatoes, shredded zucchini, Italian seasoning, and salt. Stir to combine and cook until heated through.
Spoon the beef mixture into each prepared pepper and place them in a casserole dish. Top each pepper with about a tablespoon of the reserved tomato sauce, then cover the dish with foil.
Bake for 10 minutes, then remove the foil and bake for another 15 minutes. Top each pepper with shredded mozzarella cheese and return to the oven for 3 more minutes, or until the cheese is melted. Enjoy!
Notes
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Use a mix of red, yellow, and green bell peppers for a colorful presentation.
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You can substitute ground turkey or Italian sausage for the ground beef.
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For a vegetarian version, omit the meat and add extra rice, beans, or chopped mushrooms.
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Quinoa or brown rice can be used in place of white rice for added nutrition.
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Make it ahead: Assemble stuffed peppers a day in advance and bake when ready to serve.
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Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
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Add a pinch of red pepper flakes or a dash of hot sauce to the filling for a spicy kick.