Description
This comforting stuffed pepper casserole recipe filled with rice, beef, herbs and vegetables is an Italian-inspired weeknight dinner.
Ingredients
Scale
- 1 tablespoon avocado oil
- 2 lb. grass fed ground beef
- 1 cup yellow onion, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 yellow pepper, diced
- 3 garlic cloves, minced
- 1 1/2 teaspoons dry basil
- 1 teaspoon dry oregano
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 14 oz. diced fire roasted tomatoes
- 8 oz. tomato sauce
- 1 cup long grain brown rice
- 1 cup beef bone broth
- 2 cup shredded mozzarella cheese
Instructions
- Preheat oven to 375°F.
- High a large skillet to medium high heat.
- Add avocado oil to the pan along with ground beef. Saute until beef is browned, about 5-7 minutes.
- Next, add peppers and onions to the pan. Saute for for 4 minutes, until they are just cooked through and tender.
- Add in garlic, basil, oregano, fennel, salt and pepper. Stir to mix everything together.
- Then add in fire roasted tomato, tomato sauce, rice, and beef bone broth. Stir everything together.
- Transfer everything to a 13″x9″ baking sheet.
- Top with cheese. Cover with tinfoil and bake for 40-45 minutes or until the rice is cooked through.
- Garnish with chopped fresh parsley. Serve.
Nutrition
- Serving Size: 2 cups
- Calories: 342
- Sugar: 4 g
- Sodium: 351 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Carbohydrates: 21 g
- Fiber: 2 g
- Protein: 31 g
- Cholesterol: 82 mg
