Unstuffed Pepper Casserole
Stuffed peppers but make them quick, easy, fuss-free, and made all in one dish! This casserole is colorful, uses basic ingredients, and it's really delicious with a sweet and smoky flavor profile - plus it's pretty healthy, too! And in the video I didn't use the brown rice, but I've included it in the recipe below.
Ingredients
Instructions
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Step 1
Preheat oven to 400 degrees. Heat oil in a large skillet (I used my cast iron that has a lid so I could go straight from the stove top to the oven) over medium heat. Add beef; cook and crumble, until cooked through and no longer pink, about 5 minutes. Add onion, bell peppers, garlic, paprika, Italian seasoning, salt and pepper; cook, stirring often, until the vegetables are tender, about 8 minutes. Increase heat to medium-high and stir in tomato paste; cook, stirring constantly, until the paste darkens in color, about 1 minute, then remove from heat. Stir in tomatoes, rice and broth.
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Step 2
Transfer the mixture to a 9-by-13-inch baking dish; cover with foil. Bake until the rice is tender and the flavors meld, about 20 minutes. Uncover and sprinkle evenly with cheese. Bake, uncovered, until the cheese is melted and beginning to bubble, about 10 minutes. Garnish with parsley if you'd like and enjoy!
Note
This is another delicious and healthy recipe I've found at EatingWell this summer. While I do customize most of the recipes I find here to suit mine and Patrick's tastes/likes and dislikes; I have to say that every recipe I've found here has been a really good base to begin with. I usually add more seasonings, switch out the veggies when needed, and remove the rice. By doing this we've found some really delicious healthier options.
