Description
A flavorful and hearty one-pan dish featuring ground beef and Italian sausage combined with bell peppers, rice, and topped with melted cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- ½ pound ground beef
- ½ pound ground mild Italian sausage
- ¾ yellow onion, diced
- 2 cups bell peppers, diced (red, yellow, and green)
- 1 tablespoon garlic, minced
- 2 teaspoons Italian seasoning blend
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons tomato paste
- 2 cups low-sodium beef broth
- 15 ounces crushed tomatoes
- 1 tablespoon Worcestershire sauce
- 1 cup jasmine rice
- 2 cups shredded Monterey jack cheese
- 1 tablespoon chopped fresh parsley, optional garnish
Instructions
- In an extra-large skillet on medium-high heat, add the olive oil, ground beef, and ground mild Italian sausage. Brown the ground meat for 6 to 7 minutes or until no pink remains. Remove the cooked ground meat using a slotted spoon and place it on a large plate. Be sure to leave the fat in the hot skillet to cook the vegetables in.
- Add the diced onion, diced peppers, minced garlic, Italian seasoning blend, salt, and black pepper to the skillet. Saute the vegetables for 5 to 6 minutes or until the vegetables are tender.
- Add the tomato paste to the sauteed vegetables, stir the tomato paste into the vegetables and cook for an additional minute.
- Add the low-sodium beef broth, crushed tomatoes, Worcestershire sauce, and the reserved cooked ground meat to the skillet.
- Stir all the ingredients together and allow the liquids to come up to a boil. Once the liquids are boiling, add the jasmine rice, and stir to evenly distribute the rice.
- Reduce the heat to low, cover the skillet with a tight-fitting lid, and cook the rice for 20 to 22 minutes.
- Remove the lid, stir the stuffed pepper casserole and check to ensure that the rice is fully cooked. If not, then replace the lid and cook for another 2 to 3 minutes.
- Top the stuffed pepper casserole with the shredded Monterey jack cheese. Place the lid back onto the skillet, remove the skillet from the heat, and allow the cheese to melt.
- Top the melted cheese with a garnish of chopped fresh parsley.
Notes
- For a vegetarian version, substitute the meat with plant-based options.
- Feel free to use brown rice instead of jasmine rice, but cooking time may vary.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 5g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg