Unstuffed Pepper Casserole
This unstuffed pepper casserole is a hearty and comforting meal!
Servings: 8
Ingredients
- 1 pound ground Italian sausage or ground beef
- 1 onion diced
- 3 large bell peppers any color, diced
- 2 ¼ cups instant rice
- 1 (14.5 ounce can) canned petite diced tomatoes undrained
- 1 (10.75 ounce can) condensed tomato soup
- 2 cups beef broth
- ¼ teaspoon black pepper or to taste
- 1 ½ cups shredded mozzarella cheese
Instructions
- Preheat the oven to 375°F.
- In a large 12-inch skillet, brown the sausage over medium-high heat. Drain any fat.
- Add peppers and onion and continue cooking until tender, about 4-5 minutes.
- In a 9×13 inch baking dish, combine the cooked sausage and peppers, tomato soup, diced tomatoes, broth, instant rice, and pepper.
- Cover tightly with foil and bake for 30 minutes.
- Uncover casserole and top with cheese. Bake for an additional 10-15 minutes or until cheese is melted and rice is tender.
Notes
Leftovers will keep in an airtight container in the refrigerator for 4 days and 2 months in the freezer.
Nutrition
Calories: 419kcal | Carbohydrates: 35g | Protein: 17g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 60mg | Sodium: 986mg | Potassium: 714mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2328IU | Vitamin C: 91mg | Calcium: 155mg | Iron: 4mg