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We all have those meals that we loved and adored as a kid. For me, my favorite was stuffed bell pepper casserole! I would BEG my mom to make this just about every week. The cheesy, beefy dish with the perfect amount of tender vegetables makes my mouth water just thinking about it! When I moved out on my own, I was all the time trying new dishes that would have never made an appearance on my family’s supper table, but this tried and true meal has stuck with me and is something I will make regularly for the rest of my life. It’s even better reheated. My little sister and I would actually fight over the leftovers to take to school the next day!
Stuffed Bell Pepper Casserole
Ingredients
- 2 lbs ground beef
- olive oil
- 1 medium onion diced
- 1 teaspoon fresh thyme finely chopped
- 2-3 garlic cloves minced
- 1 bell pepper chopped
- 1 jalapeño pepper diced (remove seeds for less heat)
- 1 16 oz can diced tomatoes
- 1 ½ cups white rice uncooked
- 1 tablespoon Worcestershire sauce
- 1 tablespoon salt
- ½ tablespoon black pepper
- 2 ½ cups beef stock
- 2 cups cheddar cheese shredded
Instructions
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Preheat oven to 350F.
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In a large skillet, brown ground beef, drain grease, and set aside.
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In the same pan, add 1-2 tablespoons olive oil over medium heat. Add the onions and thyme and cook until onions are soft and translucent, about 3-4 minutes. Add the garlic and cook for 1 minute. Add the ground beef, bell pepper, jalapeño pepper, tomatoes, Worcestershire sauce, salt, pepper, beef stock, and rice and stir to combine. Bring to a boil, reduce heat to low, then cover with lid and simmer for 15 minutes.
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Add the cheese to the mix and stir until melted. Transfer the mixture to a 9×13 baking dish and cover with tin foil. Bake for 20 minutes, remove the foil, and bake for another 20 minutes.
For more recipes, check out my cookbooks available on Amazon.com
