Stuffed Pepper Casserole - Easy Supper Recipe | Cosmopolitan Cornbread

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: mozzarella cheese

Reduced-fat cheese lowers calories, while mozzarella is often cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

rice

🥗Healthier: quinoa

💰Cheaper: couscous

Quinoa is a protein-rich alternative, while couscous is often less expensive.

Dice 1 onion and add it to a pan with 1 pound of ground beef and 3 cloves of minced garlic.

Cook the mixture until the ground beef is browned.

Dice 2 bell peppers and add them to a mixing bowl.

Add 1 can of tomato sauce to the mixing bowl.

Add 1 can of diced tomatoes (fire roasted) to the mixing bowl.

Add 1/2 cup of uncooked long grain rice to the mixing bowl.

Add 1 cup of frozen corn to the mixing bowl.

Add 1 tablespoon of Worcestershire sauce, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper to the mixing bowl.

Add the cooked ground beef mixture to the mixing bowl and stir everything together.

Add 1/2 cup of beef broth to the mixture and stir again.

Pour the mixture into a 9x13 baking dish and spread it out evenly.

Cover the baking dish with aluminum foil, pinching the edges snugly.

Bake in the oven at 350 degrees Fahrenheit for 1 hour.

After 1 hour, carefully remove the foil to avoid steam burns.

Sprinkle 8 ounces of shredded mozzarella cheese on top of the casserole.

Return the casserole to the oven and bake for an additional 8-10 minutes until the cheese is bubbly.

Let the casserole rest for about 5 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens