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Stuffed Pepper Casserole

This one-pot stuffed pepper casserole captures all the classic flavors of traditional stuffed peppers without the tedious assembly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 1 green bell pepper diced green bell pepper
  • 1 red bell pepper diced red bell pepper
  • ½ yellow onion diced yellow onion
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon cumin
  • 1 jar (16-ounce) mild or medium salsa
  • 2½ cups beef stock
  • 1 can (15.5-ounce) diced tomatoes, undrained
  • 1 can (4-ounce) green chilies, undrained
  • 2 tablespoons lime juice
  • 1¼ cups basmati or long-grain rice, uncooked and rinsed Rinsing the rice is essential for the right texture.
  • 1 cup mozzarella cheese, shredded
  • Chopped parsley, optional garnish

Method
 

Preparation
  1. In a large Dutch oven or heavy pot, cook the ground beef, diced green and red peppers, and onion over medium-high heat for 5-7 minutes until the beef is browned and there is no pink remaining. Drain any excess fat.
  2. Stir in the chili powder, garlic powder, salt, black pepper, and cumin. Cook for an additional minute, stirring constantly.
  3. Pour in the salsa, beef stock, diced tomatoes, green chilies, and lime juice. Stir thoroughly and bring to a full boil.
  4. Once boiling, stir in the rinsed, uncooked rice and ensure it is fully submerged in the liquid. Bring back to a boil.
  5. Reduce heat to low, cover with a tight-fitting lid, and simmer for 30-35 minutes or until the rice is tender and most liquid has absorbed. Do not lift the lid too often.
  6. Sprinkle shredded mozzarella cheese on top, re-cover the pot and let sit off the heat for 3-4 minutes to melt.
  7. Garnish with chopped parsley before serving.

Notes

Rinse the rice thoroughly before adding to prevent a gummy texture. To store leftovers, keep them in an airtight container in the fridge for up to 3-4 days. This dish also freezes well for up to 2-3 months.