Stuffed Pepper Rice Bake
Description
This stuffed pepper rice bake recipe with ground beef provides an easy, deconstructed version of classic stuffed peppers.
Ingredients
•
1 pound ground beef
•
1 small onion, diced
•
2 cloves garlic, minced
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1 (10 3/4 ounce) can tomato soup (such as Campbell's®)
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1 (14 1/10 ounce) can diced tomatoes, undrained
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1 1/4 cups water, or more as needed
•
1/2 cup white rice
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1 tablespoon Worcestershire sauce
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1/2 teaspoon Italian seasoning
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salt and freshly ground black pepper to taste
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4 medium bell peppers, diced
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1/2 cup shredded mozzarella cheese
Directions
1
Combine ground beef and onion in a large skillet and cook over medium heat until onion is soft and translucent, 7 to 8 minutes. Add garlic and cook until fragrant, 30 to 45 seconds. Drain extra grease.
2
Add tomato soup, diced tomatoes, water, rice, Worcestershire sauce, Italian seasoning, salt, and pepper. Bring to a boil; reduce heat to low, cover, and simmer for 10 minutes.
3
Stir in diced peppers and cook until rice is tender, 15 to 20 minutes. Top with mozzarella cheese, cover, and let sit until cheese has melted, 5 to 7 minutes.