Try this Stuffed Pepper Casserole recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 400°F.
2. In a cast-iron skillet or large pan, warm olive oil on medium-high heat. Add ground beef and cook for 5-6 minutes, until mostly browned with a few pink bits remaining, then add onion and garlic and cook until the beef is completely browned and cooked through.
3. Once cooked, transfer the meat mixture to a large baking dish (I used 9 x 13 inch) along with diced bell peppers, rice, oregano, basil, chili flakes and salt and, using a wooden spoon or spatula, stir to combine. Add diced tomatoes, crushed tomatoes and beef broth and stir again until everything is well incorporated.
4. Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
5. Once complete, remove baking dish from the oven, remove the aluminium foil, and sprinkle with grated mozzarella cheese.
6. Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
7. The casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 378 | ||
Calories from Fat: 121 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.5g | 18 % | |
Saturated Fat 5.2g | 26 % | |
Monounsaturated Fat 5.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 54.4mg | 17 % | |
Sodium 310.5mg | 11 % | |
Potassium 831.8mg | 22 % | |
Total Carbohydrate 43.8g | 13 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 38.7g | ||
Protein 20.9g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 378
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