One Pot Stuffed Pepper Casserole

Stuffed Pepper Casserole is one of the very best ways to enjoy the flavors of home cooked food. You can find lots of recipes for one pot stuffed recipes over the internet and in cookbooks.

There are many people who claim that making a one-pot meal is much tastier than the more elaborate meals that we eat on a daily basis. It’s not a bad idea to try this method and see how it works for you.

One Pot Meal Recipes that is easy to prepare, delicious and healthy is in abundance throughout the world. It’s not just American folks, although many of us may be unfamiliar with this type of meals, as well as those who are.

Some of the most popular dishes on this site are from France, but the recipes for “One Pot Meal Recipes” also originate in Italy, Spain, Germany and, of course, the United Kingdom. They’re easy to make, tasty and healthy.

There are many ways that you can prepare your one pot stuffed peppers. In this article we will discuss some of the popular ways that people have been preparing and cooking this delectable dish for centuries!

You can have it as a part of your next big dinner party, as a filling for tacos or other Mexican dishes or you can just save it in a container and add it to soups and stews for the next day. I hope you enjoy my One Pot Stuffed Pepper Casserole recipe as much as I enjoy preparing it.

One Pot Stuffed Pepper Casserole

Recipe by TiffanieCourse: DinnerCuisine: AmericanDifficulty: Easy


Prep time


Cooking time



All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! So hearty, decadent and filling!


  • 1 tablespoon olive oil

  • 1 pound ground beef*

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 1 green bell pepper, diced

  • 1 red bell pepper, diced

  • 2 (14.5-ounce) cans diced tomatoes

  • 1 (4-ounce) can diced green chiles

  • 1 cup long grain white rice

  • 1 cup beef broth*

  • 1 teaspoon chili powder

  • 1/2 teaspoon cumin

  • Kosher salt and freshly ground black pepper, to taste

  • 2 tablespoons chopped fresh cilantro leaves

  • 1 cup shredded Wisconsin cheddar cheese

  • 1/2 cup shredded Wisconsin Monterey Jack cheese


  • Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat.
  • Stir in bell peppers until tender, about 3-4 minutes
  • Stir in tomatoes, green chiles, rice, beef broth, chili powder and cumin; season with salt and pepper, to taste.
  • Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 20-25 minutes. Stir in cilantro.
  • Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes.
  • Serve immediately.

Reference : damndelicious.


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