Stuffed Pepper Casserole
Everyone loves stuffed peppers, but if you don't want to spend all the time cutting them up and cooking them just to fill each one, this casserole is a perfect solution.
Ingredients
- Ground beef 1 lb
- 1 green pepper diced
- 1 red pepper diced
- 1 medium onion diced
- 1 teaspoon oregano
- Salt & pepper
- Three cloves of garlic minced
- 2 cups beef broth
- 1 15 oz. can diced tomatoes petite version for regular.
- 1 8 oz can tomato sauce
- 1 Tbs balsamic vinegar
- 1 cup long grain white rice
- 1-1 cup Colby Monterey Jack cheese
Instructions
- Place your ground beef, peppers and onions in a large skillet. Cook until the beef is no longer pink.
- Stir in the garlic and cook for about one minute.
- Mix in the beef broth, tomatoes and balsamic vinaigrette. Stir to combine, then bring to boil.
- Stir in the rice, then cover with the lid and let it simmer for 20-25 mins until tender.
- Stir in 1 cup of cheese.
- Cover with the remaining cheese and return to melting.
- If desired, serve with chopped parsley
