This stuffed pepper casserole will leave you and your crew satisfied! It has less fuss than traditional stuffed peppers with all the amazing flavor and nutrients. We eat this at least twice a month in my house, and I only receive compliments each time it’s served.
Prep Time
10 minutes
Cook Time
15 minutes
Serves
6
Ingredients
- 2 tablespoons olive oil
- 1 lb ground beef
- 1 medium onion, chopped
- 3 cloves garlic, finely diced
- 1 red bell pepper, diced
- 1 tablespoon oregano
- 1 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 1 – 14.5 oz can diced tomatoes
- 1 cup long grain rice
- 2 cups chicken broth
- 1 – 14.5 oz can black beans, drained & rinsed
Steps
1
Heat olive oil in a large pot on medium heat. Brown the ground beef and drain the fat. Set aside.
2
In the same pot on medium heat, add the onion and sauté until softened, about 3-5 minutes. Add the red pepper, garlic, and oregano. Sauté for another 3-5 minutes.
3
Add and stir in the diced tomatoes with juices, rice, broth, and remaining spices.
4
Cover the pot with a lid, reduce heat to low, and simmer for 25 minutes until liquid is absorbed and rice is cooked.
5
Stir in the rinsed black beans for an extra punch of protein and fiber.
6
If desired, top with sour cream, shredded cheese, green onions, cilantro, avocado/guacamole, and hot sauce. Serve with a side of tortilla chips (great for dipping!)
Why I love this recipe:
- The meat and beans add a healthy dose of protein
- The vegetables and beans give us fiber and vitamins
- This makes great leftovers
Notes:
- When possible, organic vegetables, organic grains, and grass-fed beef are preferred for optimum nutrition.
- You can use whatever rice you have on hand. I’ve tried a few different varieties but find long-grain white rice works best.
- Feel free to add a variety of peppers. Sometimes I’ll do half yellow and half orange, or whatever I have on hand.