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Unstuffed Bell Pepper Casserole
Andre Lewis

Unstuffed Bell Pepper Casserole

All the parts of a stuffed pepper land in one skillet and baking dish, so there is no blanching or balancing hollow vegetables. Two colors of pepper stay visible against tomato, beef and rice. The rice is already cooked, keeping the peppers from waiting on hard grains.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium yellow onion diced
  • 1 green bell pepper diced
  • 1 red bell pepper diced
  • 3 garlic cloves minced
  • 1 can crushed tomatoes 28 ounces
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 cups cooked long-grain white rice
  • 2 cups shredded mozzarella cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown the beef and onion in a large skillet and drain. Add the peppers and cook for 6 minutes, then add garlic and tomato paste for 1 minute.
  3. Stir in the crushed tomatoes, oregano, salt and pepper and simmer for 5 minutes.
  4. Fold in the rice and 1 1/2 cups mozzarella. Spread in the dish and top with the remaining cheese.
  5. Bake for 30 to 35 minutes, until bubbling and lightly browned. Rest 10 minutes.