By Chungah of Damn Delicious
All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!
I am obsessed with stuffed peppers, which is weird because I couldn’t stand bell peppers as a child. But now, I cannot get enough.
Except I can’t be bothered to actually carve out my peppers. Empty their cavities. And stuff them. Hence, I made you a casserole instead.
With all the flavors of stuffed peppers, except it doesn’t require any of the work.
And the added bonus? You only have one pot to clean at the very end!
By Chungah, Damn Delicious
Servings: 6 Servings
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Total Time: 45 Minutes
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 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) 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 cilantro leaves, chopped
1 cup (4 ounces) Wisconsin cheddar cheese, shredded
1/2 cup (2 ounces) Wisconsin Monterey Jack cheese, shredded
Heat olive oil in large skillet over medium high heat. Add ground beef, onion and garlic. Cook, crumbling the beef, until it has browned, about 3-5 minutes. Drain fat.
Stir in bell peppers and cook until tender, about 3-4 minutes
Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste. Bring mixture to a boil; cover; reduce heat and simmer until rice is cooked, about 16-18 minutes. Stir in cilantro.
Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.