Stuffed peppers are deconstructed in this casserole and given a subtle taco flair.
Ingredients
- non-stick cooking spray:
- ground beef: 1 pound
- onion: 0.5 piece (chopped)
- green bell pepper: 1 piece (chopped)
- red bell pepper: 1 piece (chopped)
- garlic: 4 clove (minced)
- salt and freshly ground black pepper: (to taste)
- (10-ounce) can diced tomatoes with green Chilis (such as RO-TEL®): 1 piece
- tomato sauce: 1 can (15 ounce can)
- taco seasoning: 3 Tbsp
- 1/2 cups uncooked long grain rice: 1 piece
- beef broth: 1 cup
- ounces Colby cheese: 4 piece (shredded)
- ounces pepper Jack cheese: 4 piece (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9x2-inch baking dish with nonstick cooking spray.
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Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes. Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
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Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish. Sprinkle with Colby cheese and pepper Jack cheese.
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Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
