One Pot Stuffed Pepper Casserole

All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!

One Pot Stuffed Pepper Casserole - All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!

Greetings from Portland, Oregon!

MY OTHER RECIPES


Yes, I know.

I’m literally all over the place right now.

And I’m still adjusting to Pacific Standard Time.

Yet I took another flight out to Oregon.

Because.

I just had to try Voodoo Doughnuts.

It’s 0.3 miles from our hotel.

And it’s 24/7.

So I went tonight.

And I’ll be there first thing in the morning.

But first.

This casserole.

This one pot casserole.

Yes.

To all of it.

Rice. Ground beef. Veggies. Peppers. Cheese. And cheese.

Done.

My next recipe will be in New York.

Please stay tuned.

Don’t forget to follow Wisconsin Cheese on FacebookInstagram, Tumblr, and Twitter for your grilled cheese inspirations!

One Pot Stuffed Pepper Casserole

All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound ground beef*
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 (14.5-ounce) cans diced tomatoes
  • 1 (4-ounce) can diced green chiles
  • 1 cup rice
  • 1 cup beef broth*
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 cup shredded Wisconsin cheddar cheese
  • 1/2 cup shredded Wisconsin Monterey Jack cheese

Directions:

  1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  2. Stir in bell peppers until tender, about 3-4 minutes
  3. Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in cilantro.
  4. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  5. Serve immediately.

*Ground turkey or chicken can be substituted.

*Vegetable or chicken broth can be substituted.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 451.3 Calories from Fat 182.7
% Daily Value*
Total Fat 20.3g 31%
Saturated Fat 9.5g 48%
Trans Fat 0g
Cholesterol 69.4mg 23%
Sodium 532.0mg 22%
Total Carbohydrate 42.5g 14%
Dietary Fiber 6.3g 25%
Sugars 4.8g
Protein 23.8g 48%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Disclosure: This post is sponsored bWisconsin Cheese. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.