Skip the tedious prep work and throw all of the raw ingredients into one dish! This Dump-and-Bake Stuffed Bell Peppers Casserole is a deconstructed version of the classic dinnertime favorite -- in about 10 minutes!
½lb.extra-lean ground beef, ground turkey breast, or ground chicken breast (at least 93% lean)
½cupuncooked long grain white rice
½cupfrozen diced onion(or about ½ of a small onion, diced)
1medium sweet bell pepper (any color), diced
1can (14.5 ounces) diced tomatoes, drained
½cupgrated cheddar cheese
Preheat oven to 375 degrees F. Spray an 8- or 9-inch square baking dish with cooking spray.
In the bottom of the prepared dish, arrange uncooked beef, uncooked rice, onion, bell pepper, and diced tomatoes. Break up the meat into small pieces with your fingers as you spread it around so that it cooks evenly throughout. Use your hands to gently combine everything.
In a separate large bowl, whisk together beef broth, tomato sauce, garlic, soy sauce, Italian seasoning, salt and pepper. Pour over the beef mixture.
Cover tightly with foil and bake for 35 minutes.
Remove foil, stir everything, and cover with foil again. Return dish (covered) to the oven for an additional 15 minutes, or until meat, rice and vegetables are fully cooked and tender. If using a glass or ceramic baking dish, you may need to increase the baking time.
Remove foil. Sprinkle top of casserole with shredded cheese. Place in the oven uncovered for about 3-5 more minutes, or just until the cheese melts.
Cooking Just for Two?Cut the ingredients in half and bake the casserole in a small 1-quart baking dish. The cooking time should remain the same, or may need to be shortened by about 5 minutes.