Unstuffed Green Pepper Casserole

Unstuffed Green Pepper Casserole

Servings: 6
Prep Time: 15 min
Cook Time: 45 min
Total Time: 1 hour

Ingredients:

• 1 lb ground beef (or vegetarian meat substitute)

• 3 large green bell peppers, chopped

• 1 small onion, diced

• Garlic, minced. I use at least a TBSP

• 1 (14.5 oz) can Italian style diced tomatoes (with juice)

• 1 (8 oz) can tomato sauce

• 1 cup cooked white or brown rice (can use leftover rice)

• 1/2 tbsp Italian seasoning

• ½ tsp paprika (optional)

• Salt and pepper, to taste

• 1½ cups shredded mozzarella cheese (or cheddar)

• Olive oil, for sautéing

🍳 Instructions:

1. Preheat oven to 375°F (190°C).

2. In a large skillet over medium heat, heat olive oil. Add the ground beef or vegetarian substitute and cook until browned. Drain excess fat if needed. If using vegetarian sub add water to prevent burning.

3. Add chopped onion, garlic, and green peppers to the skillet. Cook until peppers are slightly softened (about 5–7 minutes).

4. Stir in diced tomatoes (with juice), tomato sauce, Italian seasoning, paprika, salt, and pepper. Simmer for 5–10 minutes to blend flavors.

5. Stir in the cooked rice. Taste and adjust seasoning if needed.

6. Pour the mixture into a greased 9x13" baking dish. Top evenly with shredded cheese.

7. Bake uncovered for 20–25 minutes, or until cheese is melted and bubbly.

Optional Add-ins:

• A pinch of red pepper flakes for heat

• A handful of chopped parsley or fresh basil for garnish

• Substitute quinoa or cauliflower rice for a low-carb version