Stuffed Pepper Casserole
This Stuffed Pepper Casserole recipe is a flavorful, cheesy dish that is full of veggies plus rice and two kinds of meat!
Servings 6
Calories 522kcal
Equipment
Ingredients
- 2 cups diced bell peppers
- ½ lb ground beef
- ½ lb ground sausage
- 1 teaspoon seasoned salt
- ½ teaspoon coarse ground black pepper
- 3 tablespoon olive oil
- ½ cup chopped onion
- 1 teaspoon minced garlic
- 10 oz can Rotel diced tomatoes with green chilies do not drain
- ½ cup pasta sauce
- 1 ½ cups cooked rice
- 2 cups shredded pepper jack cheese divided
- 2 tablespoon chopped cilantro
Instructions
- Preheat the oven to 350˚F. Brown the ground beef and ground sausage, sprinkled with seasoned salt and coarse ground black pepper, in a large skillet. Drain the grease. Remove the meat from the pan and set it aside. Wipe the skillet with a paper towel.
- Heat the olive oil in the large skillet. Add diced onion and cook for one minute. Next, add the diced bell peppers and cook for about 3 minutes. Finally, add the minced garlic and cook for 1 minute.
- Add the ground beef and sausage, Rotel, pasta sauce, and cooked rice. Stir and cook for 3-4 minutes, until heated through.
- Remove from heat and stir in 1 1/2 cups of shredded pepper jack cheese.
- Spread in a greased 2-quart baking dish. Top with 1/2 cup of shredded pepper jack cheese.
- Bake at 350˚F for 20-25 minutes. Garnish with chopped cilantro.
Video
Notes
Store cooled leftovers in an airtight container in the refrigerator for 3-4 days or in the freezer for up to two months.
Nutrition
Serving: 1/6 of casserole | Calories: 522kcal | Carbohydrates: 20g | Protein: 27g | Fat: 37g | Saturated Fat: 15g | Polyunsaturated Fat: 19g | Cholesterol: 93mg | Sodium: 999mg | Fiber: 2g | Sugar: 5g
