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Un-Stuffed Bell Pepper Casserole
Looking for an easy, family-friendly meal that’s big on flavor and nutrition? Our Un-Stuffed Bell Pepper Casserole made with Ralston Family Farms Basmati Rice is a one-pan wonder that’s high in protein, packed with veggies, and perfect for busy weeknights. With simple prep, a short cooking time, it’s a satisfying dish the whole family will love! *Meal Prep Tip:* double the recipe so you have leftovers that make great lunches!
Made with Ralston Family Farms Basmati Rice
Ingredients
1 pound ground beef (or ground turkey)
1 medium yellow onion, diced
4 cloves garlic, minced
3 large bell peppers, chopped (any color or a mix)
2 teaspoons salt
½ teaspoon black pepper
1 ½ teaspoons dried oregano
1, 14.5 oz can diced tomatoes
2 tablespoons tomato paste
2 cups cooked Ralston Family Farms Basmati, can be leftover!
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Optional for garnish: ¼ cup fresh Italian parsley or chopped green onion
Instructions
- Preheat oven to 375°F.
- In a large pan or skillet over medium heat, add ground beef. Cook until browned, about 5–7 minutes, breaking it up as it cooks. Drain any excess fat.
- Add diced onion, garlic, and chopped bell peppers to the skillet. Cook, stirring occasionally, until vegetables are starting to soften, about 3-5 minutes.
- Stir in salt, pepper, oregano, diced tomatoes (with juice), and tomato paste. Mix well and let simmer for 5 minutes to blend flavors.
- Stir in cooked Ralston Family Farms rice and sprinkle cheddar and mozzarella cheeses evenly over the top.
- Cover the pan or skillet with a lid or foil and bake for 20 minutes. Remove foil and continue baking for 5-10 minutes, or until cheese is melted and bubbly.
- Remove from oven and let rest for 5 minutes.
- Top with chopped parsley or green onions if desired. Serve warm and enjoy!
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