If you love stuffed peppers, then you’re going to love this recipe! It has the same flavors, but is easier and less time consuming. I guess you can just call it an “Unstuffed Pepper Casserole”!
Avocado oil cooking spray (I use @chosenfoods)
1 Tbsp extra virgin olive oil
1 lb ground beef
3 medium green bell peppers, seeded and diced
1 small white onion, diced
3 cloves fresh garlic, minced
1 1/2 cups beef broth (I use @kettleandfire)
1 cup rice (I use original @rightrice)
1 (14.5 oz) can diced fire roasted tomatoes, undrained
1/2 cup tomato sauce
3 Tbsp tomato paste
1 tsp salt
1 tsp fresh black pepper
1 tsp dried oregano
1/2 tsp smoked paprika
1 1/2 cup mozzarella cheese, shredded off the block (I use @organicvalley)
Fresh parsley, for garnish
HOW TO MAKE
-Preheat oven to 350, and grease a 9x13 casserole dish.
-Brown ground beef in a large, deep skillet.
-In the same skillet, add the onion and bell peppers. Cook until soft.
-Turn off burner.
-Add in garlic and let cook for 1 min, stirring so it doesn’t burn.
-Add in broth, rice, fire roasted tomatoes, tomato sauce, tomato paste, salt, pepper, oregano, and paprika.
-Stir mixture well until tomato paste is fully incorporated.
-Pour mixture into baking dish, cover with foil, and bake for 30 mins.
-After 30 mins, check to make sure rice is cooked. If not, check every few mins until cooked.
-Remove casserole and fluff with a fork.
-Sprinkle shredded cheese on top, then place back into oven, uncovered, until cheese is fully melted.
-Remove from oven, and let cool for 5 mins. Sprinkle parsley on top before serving.