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Stuffed Pepper Casserole

stuffed pepper casserole Entree
Stuffed Pepper Casserole
  • Prep 25 min
  • Total 60 min
  • Servings 6

Get the taste of stuffed peppers without the fuss by making this easy casserole. MORE+ LESS-

Updated January 15, 2019
Progresso Broth
Make with
Progresso Broth

Ingredients

1
lb ground beef (at least 90% lean)
2
cups diced bell peppers
1/2
cup diced yellow onion
1
teaspoon Italian seasoning
1/2
teaspoon salt
1/4
teaspoon pepper
3
cloves garlic, finely chopped
2
cups Progresso™ beef flavored broth (from 32-oz carton)
1
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
1
can (8 oz) tomato sauce
1
tablespoon soy sauce
1
cup uncooked white basmati rice
1 1/2
cups shredded cheddar cheese or cheddar cheese blend (6 oz)

Steps

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  • 1
    In 5-quart Dutch oven, cook beef, bell peppers, onion, Italian seasoning, salt and pepper over medium-high heat 8 to 10 minutes, stirring frequently, until beef is brown and vegetables soften.
  • 2
    Add garlic. Cook and stir 1 minute longer.
  • 3
    Reduce heat to medium; add broth, tomatoes, tomato sauce and soy sauce. Stir until well combined. Heat to boiling.
  • 4
    Add uncooked rice. Return to boiling; reduce heat to low. Cover and simmer about 25 minutes or until rice is tender.
  • 5
    Remove from heat; stir in 1 cup of the shredded cheese. Sprinkle with remaining 1/2 cup cheese. Cover; let stand 3 to 5 minutes or until cheese melts.

Expert Tips

  • If you can’t find extra-lean beef, drain off extra grease after bell peppers have softened.
  • Have fun trying different colors of peppers to make this recipe pop with color!
  • We used fragrant basmati rice for testing this recipe, but long-grain white rice works well, too.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/3 Cups
Calories
390
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
39%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
1490mg
62%
Potassium
600mg
17%
Total Carbohydrate
36g
12%
Dietary Fiber
3g
12%
Sugars
5g
Protein
25g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
35%
35%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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