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Unstuffed Pepper Casserole
15 min prep time
40 min cook time
6servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Unstuffed Pepper Casserole
15 min prep time
40 min cook time
6servings
1 square (4" x 4")
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Step-By-Step Instructions:
- Preheat the oven to 400 degrees F.
- Heat a large non-stick skillet over medium heat. Add beef and cook, stirring often, until crumbed and browned, 8–10 minutes. Transfer beef to a bowl with a slotted spoon.
- Return skillet to medium heat and add olive oil and peppers. Cook, stirring often, until peppers have softened, 7–8 minutes.
- Return beef to the skillet along with the marinara and rice. Stir to combine and transfer to a 9x13 baking dish. Sprinkle with cheese.
- Bake for about 20 minutes, until the cheese is bubbly.
Nutrition facts
6 Servings
-
Serving Size
1 square (4" x 4")
- Amount per serving Calories 390
-
Total Fat
15g
- Saturated Fat 5.3g
- Trans Fats 0.3g
- Cholesterol 60mg
- Sodium 530mg
-
Total Carbohydrate
39g
- Dietary Fiber 4g
- Total Sugars 9g
- Added Sugars 2g
- Protein 25g
- Potassium 790mg
- Phosphorous 395mg
Ingredients
lean ground beef
1 lbs
olive oil
1 tbsp
red bell pepper (diced)
1 small
orange bell pepper (diced)
1 small
green bell pepper (diced)
1 small
jarred marinara sauce
24 oz
cooked brown rice
3 cup
reduced-fat shredded cheddar or Mexican-style cheese
4 oz
Reviews & Ratings
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Has anyone tried to freeze leftovers of this recipe? Any success?
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