Stuffed Pepper Casserole

Well hello! It has been awhile since I have had a moment to publish a blog post! We are trying to accomplish so much before our second babe arrives the end of April and I’m typically in bed by 9. : )

However, I need to get back into it. These posts are just as much for me as they are for you! I love having a place to keep all my favorites.

This is definitely one of them! I have been making stuffed pepper casserole over just stuffed peppers for many years now! I remember making actual stuffed peppers once and being like, why did I just stuff these only to cut them up before eating?

I haven’t made a stuffed pepper since. I hope you love this ONE POT casserole as much as we do!

Ingredients:

• 1 pd ground beef (I use organic, grass-fed)

• 1 diced yellow onion

• 2 minced cloves of garlic

• 3 teaspoons Italian seasoning

• 2 cups beef or chicken broth

• 3 chopped up peppers of choice - I used 2 green and a red because that’s what I had

• 14.5 oz diced, undrained tomatoes - I buy the kind with italian seasoning on them

• 1.5 cups tomato sauce

• 1 cup uncooked rice - I used white jasmin rice this latest go-around - you can use whatever kind you’d like

• 1 cup cheese of choice for the top - I used mozzerella this time but use cheddar often

• salt and pepper to taste

Instructions:

• Brown the beef with your onion until fully cooked

• Drain excess fat

• Add garlic

• Add chopped up peppers, seasonings, broth, tomatoes, tomato sauce, rice and salt and pepper to taste

• Bring mixture to a boil, then reduce heat and cover and let simmer for about 25 minutes, or until rice is tender

• Once rice is tender, add cheese of choice to top and transfer to oven to broil until cheese is melted

• Enjoy!

This is a super delicious dinner that makes plenty of leftovers! I hope you like it! Happy dinner!

If it ever seems too dry, add more broth!

XO,

Kristen