Ingredients
Scale
- 6 bell peppers (various colors for visual appeal)
- 1 pound ground beef
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup cooked rice (white or brown)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (or your favorite cheese)
Instructions
- Preheat your oven to 375°F (190°C). Wash the bell peppers, cut them in half lengthwise, and remove the seeds and membranes. Place them in a 9×13 inch baking dish.
- In a large skillet, brown the ground beef over medium-high heat. Drain excess grease, add chopped onion and minced garlic, and cook until softened. Stir in diced tomatoes, cooked rice, Italian seasoning, salt, and pepper. Simmer for about 10 minutes.
- Spoon the ground beef mixture into each bell pepper half, generously filling them.
- Cover with aluminum foil and bake for 30 minutes. Remove foil, sprinkle cheese on top and bake for an additional 10-15 minutes, until cheese is melted and bubbly. Let cool before serving.
Notes
- Use a mix of different colored bell peppers for visual appeal.
- Feel free to experiment with different types of rice.
- Try different cheeses for varied flavor.
- For a spicy kick, add red pepper flakes or hot sauce.
- The casserole can be assembled ahead of time and stored in the refrigerator.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg