TACO STUFFED PEPPER CASSEROLE

Prep Time: 15 mins | Cook Time: 45 mins | Rest Time: 5 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

This Taco Stuffed Pepper Casserole is a total crowd-pleaser! This is a must-try recipe that you will surely love! Ready in just about an hour. Enjoy!

INGREDIENTS :

• 3 bell peppers of any color, diced
• 14 oz. diced tomato with juice
• 2 c instant rice (Minute Rice)
• 1 package taco seasoning
• 1 onion, diced
• ⅓ c water
• 8 oz. tomato sauce
• 1 c cheddar cheese
• 1 ⅔ c beef broth
• 1 lb. ground beef
• 2 cloves garlic, minced

DIRECTIONS :

1. Prepare the oven and preheat it to 190 degrees C or 375 degrees F.
2. Place a skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes until crumbly and brown. Remove any accumulated grease that surfaces.
3. Add the peppers, taco seasoning, and water. Stir everything until well incorporated. Simmer for 5 minutes or until the water is mostly gone.
4. In a 13×9-inch baking pan, add the rest of the ingredients aside from the cheese. Stir everything until well blended.
5. Cover the pan with foil, then place it in the preheated oven and bake for about 35 minutes or until the rice is cooked through.
6. Remove the cover, then scatter the cheese on top. Broil it for 2 more minutes or until melted.
7. Remove the casserole from the oven and let it sit at room temperature for at least 5 minutes.
8. Serve warm and enjoy!

Notes:

• Top each serving with tomatoes, cilantro, sour cream, or green onions.
• Feel free to add finely chopped jalapeno if you prefer.
• Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

Nutrition Facts:

Calories: 351 | Carbohydrates: 37g | Protein: 26g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 67mg | Sodium: 1059mg | Potassium: 823mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2840IU | Vitamin C: 89mg | Calcium: 185mg | Iron: 5mg