Stuffed Pepper Rice Bake

A simple recipe with the flavors of stuffed peppers but made on the stovetop. Essentially deconstructed stuffed bell peppers. You can use red, green, yellow, or orange bell peppers.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 513 Calories

Ingredients

• ½ cup shredded mozzarella cheese
• 2 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 1 pound ground beef
• 1 tablespoon Worcestershire sauce
• ½ teaspoon Italian seasoning
• ½ cup white rice
• 1 small onion, diced
• 1 ¼ cups water, or more as needed
• 1 (10.75 ounce) can tomato soup (such as Campbell's®)
• 1 (14.1 ounce) can diced tomatoes, undrained
• 4 medium bell peppers, diced

Recipe Instructions

Step 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.

Step 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.

Step 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.