Monday, April 27, 2015

Easy One-Pot Stuffed Pepper Casserole (Gluten-Free)

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I make these gluten-free stuffed peppers pretty often since they're quick to make, healthy, and all three of us love them. For this deconstructed version, I decided to cut my clean up in half by just throwing everything in one pan. It made the prep easier, the clean-up easier, but the taste was just the same. The only difference was that we could ditch the knife!
I stuck with all the same ingredients that I use when I make traditional stuffed peppers, but I omitted the eggs and cheese so it wouldn't be too thick. In its place, I added a hefty amount of shredded cheese on top. If you're looking for all the same great taste as stuffed peppers, but in a simpler presentation, this recipe is the way to go. Who doesn't love a good casserole? Enjoy!

Printable Recipe

  • 1.5 lbs. ground beef
  • 1 cup onion, diced
  • 3 tsp. garlic, minced
  • 2 cups green bell peppers, diced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 1 can (8 oz.) tomato sauce
  • 2 cups beef broth
  • 1/2 tsp. Worcestershire sauce
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1 cup dry rice
  • 1 1/2 cups Cheddar cheese, shredded
In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

Source: SK Original

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