Recipe: Appetizing One Pot Stuffed Pepper Casserole

One Pot Stuffed Pepper Casserole. All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! Like deconstructed stuffed peppers in your pressure cooker but way easier! Instant Pot stuffed pepper casserole comes out amazingly well as I wasn't sure exactly how this one was going to turn out but the rice was cooked perfectly the first time around.

I've made so many sweet online friends because of Pressure Cooking Today. Each bite is filled with lean ground beef, fiber rich quinoa, crunchy bell peppers, fire roasted tomato, Italian spices and melted cheese for one comforting spoonful! It's an easy healthy dinner I guarantee everyone will. You can cook One Pot Stuffed Pepper Casserole using 14 ingredients and 6 steps. Here is how you cook that.

Ingredients of One Pot Stuffed Pepper Casserole

1. It's 1 tbsp. of olive oil.
2. You need 1 lb. of ground beef (or ground turkey).
3. Prepare 1/2 of yellow onion, diced.
4. Prepare 2 of large bell peppers, diced (any color).
5. It's 2 cloves of garlic, minced.
6. You need 3/4 cup of brown rice, uncooked (not instant).
7. Prepare 1 can (14.5 oz.) of diced tomatoes, undrained.
8. Prepare 1 can (8 oz.) of tomato sauce.
9. Prepare 1 1/2 cups of unsalted chicken broth (or water).
10. You need 2 tsp. of Worcestershire sauce.
11. You need 1 1/2 tsp. of Italian seasoning.
12. You need 1/2 tsp. of brown sugar.
13. Prepare To taste of salt and pepper.
14. You need 1/2 cup of shredded cheese of choice.

I had some poblano peppers from the garden that I needed to use up, as well as wanting to use beef as a protein. I came across this recipe and decided to try it out. I subbed poblanos for the bell peppers, two cans of Ro-tel instead of separate tomatoes/chiles and homemade bone broth instead of beef broth. Everything you love about classic stuffed peppers blended into this easy and delicious One-Pot Cheesy Stuffed Pepper Casserole!

One Pot Stuffed Pepper Casserole instructions

1. In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Once it's hot, add the onions and peppers. Stir and cook until the onions turn translucent, about 3-5 minutes..
2. Add the beef to the skillet and cook, breaking the beef up, until it is no longer pink. Drain any excess fat if needed. Stir in the garlic, diced tomatoes and rice and increase the heat to med-high..
3. Stir in the Italian seasoning, brown sugar, salt, pepper and Worcestershire sauce. Then stir in the tomato sauce and broth (or water). Let this come to a boil..
4. Once at a boil, place the lid on and reduce the heat down to med-low. Let this simmer for 60 or so minutes, stirring every so often so nothing sticks (if using a different rice or quinoa, then adjust to a shorter cooking time), until most of the liquid had absorbed and the rice is tender..
5. Remove from heat once it's done. Sprinkle the cheese evenly over the top and place the lid back on until the cheese melts, about 2-3 minutes..
6. Serve immediately and enjoy! Store any leftovers in the fridge..

What's not to love about stuffed peppers, especially the classic kind. Growing up I always remember my mom making them. Hers always had a distinct taste that I. Stuffed Pepper Casserole by Yummy Healthy Easy. One Pot Wonder Stuffed Pepper Skillet by The Wholesome Dish.