One Pot Mexican Stuffed Pepper Casserole

Name: One Pot Mexican Stuffed Pepper Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1/2 sweet onion (chopped {about 1 cup}); 1 teaspoon chili powder; 1 teaspoon cumin; 1/4 teaspoon cayenne pepper ({optional for spice}); 1 teaspoon oregano ({try Mexican oregano for more spice}); 1 pound ground beef (cooked and drained); 3 cloves garlic (minced); 2 bell peppers (seeds removed, diced {I like to use a variety of colors}); 2 14.5 ounce cans of diced tomatoes (drained); 1 4 ounce can diced green chiles; 1 cup beef broth; 1 cup long grain rice; Salt and pepper to taste; 1 cup cheese ({I used half cheddar half pepper jack})

One Pot Mexican Stuffed Pepper Casserole is a zesty, comforting meal inspired by your favorite stuffed peppers. This one pot meal mixes a ground beef, a rainbow of bell peppers, rice, diced tomatoes and Mexican spices to create a comforting, easy casserole.

Prep15 min
Cook25 min
Total40 min
Makes6 servings
Calories522

Ingredients

6 servings

2 tablespoons olive oil
1/2 sweet onion (chopped {about 1 cup})
1 teaspoon chili powder
1 teaspoon cumin
1/4 teaspoon cayenne pepper ({optional for spice})
1 teaspoon oregano ({try Mexican oregano for more spice})
1 pound ground beef (cooked and drained)
3 cloves garlic (minced)
2 bell peppers (seeds removed, diced {I like to use a variety of colors})
2 14.5 ounce cans of diced tomatoes (drained)
1 4 ounce can diced green chiles
1 cup beef broth
1 cup long grain rice
Salt and pepper to taste
1 cup cheese ({I used half cheddar half pepper jack})

Method

1
In a large skillet or pot heat the olive oil over medium high heat. Add the onion, chili powder, cumin, cayenne pepper, oregano and a dash of salt and pepper and sauté for 1 minute.
2
Add the garlic and sauté for another minute. Add the ground beef and cook until the ground beef is cooked through and not pink, about 4-5 minutes.
3
Drain the excess fat from the skillet. Stir in the diced bell peppers and sauté for another 4-5 minutes, until the peppers become tender.
4
Add the diced tomatoes, green chiles, beef broth and rice. Add another dash of salt and pepper and stir everything together.
5
Bring to a boil, cover the skillet and reduce the heat, simmer until rice is cooked through, about 16-20 minutes {you just want to make sure the rice is cooked through and not hard}.
6
Remove the lid and stir in the cheese, return the cover and let sit for 1-2 minutes until the cheese melts. Garnish with fresh cilantro, tomatoes and red onion.