Stuffed Pepper Casserole

Ingredients

• 1 lb. ground beef

• 1 tablespoon olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 4 bell peppers, mixed colours, diced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1/4 teaspoon chili flakes

• 1 teaspoon salt

• 1 cup white rice, basmati or jasmine, dry

• 15 oz can diced tomatoes

• 15 oz can crushed tomatoes

• 2 cups beef broth

• 150 grams mozzarella cheese, grated

Cook Mode Prevent your screen from going dark

Instructions

1. 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.

Nutrition

• Serving Size: 1 serving

• Calories: 342 calories

• Sugar: 11 grams

• Fat: 6 grams

• Carbohydrates: 43 grams

• Fiber: 5 grams

• Protein: 31 grams