STUFFED PEPPER CASSEROLE #dinner #glutenfree

STUFFED PEPPER CASSEROLE #dinner #glutenfree

This Stuffed Pepper Casserole has all the heavenly kinds of ordinary stuffed peppers however turned back to front and made in one dish, downplaying the chaos!

This Stuffed Pepper Casserole formula actually really is deficient in the wreckage office. We totally revere it, and since the peppers and onions are cooked down, even my children can endure it.

There is no zest to this formula by any stretch of the imagination, a few people get the thought that adding peppers to things raises the flavor level, this isn't valid. Ringer peppers are manageable in nature and truly don't give any zest, particularly after the seeds are evacuated. For the most part in any pepper, the seeds are the place the zest lies.


STUFFED PEPPER CASSEROLE #dinner #glutenfree


  • 1 lb ground beef
  • 1 green pepper diced
  • 1 red pepper diced
  • 1 medium onion diced
  • 1 tsp oregano
  • Salt & pepper
  • 3 cloves garlic minced
  • 2 cups beef broth
  • 1 15 oz can diced tomatoes (petite for regular)
  • 1 8 oz can tomato sauce
  • 1 Tbs balsamic vinegar
  • 1 cup long grain white rice
  • 1-2 cups Colby Monterey Jack cheese


  1. In high sided pan add your ground beef, peppers, onion, oregano, salt and pepper and cook until beef is no longer pink and vegetables are tender.
  2. Add in garlic and cook until aromatic, about 1 minutes.
  3. Add in your beef broth, tomatoes, tomato sauce and balsamic vinegar, stir to combine then bring to a boil.
  4. Add in your rice and stir to combine, cover and simmer for 20-25 minutes until rice is tender and juices are mainly soaked up.
  5. Remove from heat and stir in 1 cup cheese.
  6. Top with remaining cheese and place cover back on to melt.
  7. Serve with chopped parsley if desired.

For more detail :

Read More Our Recipe : Pumpkin Roll Recipe With Cream Cheese Filling

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