Deconstructed Stuffed Peppers
This Deconstructed Stuffed Pepper Casserole is a quick and easy dinner option that offers all the classic flavors of traditional stuffed peppers without the hassle. The savory beef filling gets cooked with peppers in a skillet, making it a delicious one-pan meal. Serve this unstuffed pepper casserole with a side of crusty bread or a green salad for a complete dinner! This dish is perfect for busy weeknights as it only takes 30 minutes to prepare.
Servings: 6 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion diced
- 3 to 4 garlic cloves minced
- 1 pound lean ground beef
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon cumin powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons tomato paste
- 1 (15 ounce) can canned diced tomatoes
- 1 cup white rice uncooked
- 2 ¼ cups chicken broth
- 2 bell peppers diced
- 2 cups shredded Monterey Jack cheese
Instructions
- Heat the oil in a large deep skillet (at least 3-½ quart capacity with a lid). Add the onion and garlic and sauté until the onion is soft.
- Add the ground beef and break it up as it cooks and browns. Push the ground beef aside and use a spoon or baster to remove any excess grease.
- Add the paprika, garlic powder, onion powder, cumin, salt, pepper, and tomato paste. Stir well to break up the tomato paste.
- Add the diced tomatoes, rice, chicken broth, and diced peppers. Stir well. Bring the mixture to a gentle simmer, lower the heat to medium-low, and cover the skillet. Cook for 18 minutes without lifting the lid.
- Remove the lid and stir in 1 cup of cheese until it melts. Sprinkle the rest of the cheese on top of the casserole and cover it for 1 to 2 minutes until the cheese melts on top.
Notes
- If you don’t have a large enough skillet to make this meal, you can cook it in a Dutch oven or large pot. You need a pot or skillet that has a lid and will hold 3-½ quarts.
- You can use long-grain white rice, Jasmine rice, or Basmati rice in this recipe.
- If you want to use cooked rice, wait until the last 7 minutes of cooking time and add the cooked rice.
Nutrition
Serving: 1 | Calories: 429kcal | Carbohydrates: 17g | Protein: 33g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Cholesterol: 101mg | Sodium: 730mg | Fiber: 2g | Sugar: 3g
