Prep time: 10 minutes Cook time: 1 hour Serves: 4
Recipe by: Blair @ The Seasoned Mom
With minimal prep time and lots of room to swap ingredients and tailor to your personal taste this stuffed pepper casserole is a great recipe to have on hand! You can swap the half cup of extra veggies for a lean meat or meat alternative and this dish can be made with or without the cheese on top to suit your preferences!
Ingredients:
- 1 cup veggies of your choice
- ½ cup uncooked rice
- ½ of a small onion, diced
- 1 medium sweet bell pepper
- 1- 14.5 oz can of diced tomatoes or 1 ¾ cup fresh diced tomatoes
- 2 cups broth of your choice
- 8 oz of tomato sauce
- 2 tsp minced garlic
- 1 TBSP soy sauce
- 1 tsp Italian seasoning
- ¼ tsp salt
- ¼ tsp cayenne pepper (optional!)
- ½ cup grated cheddar cheese (or cheese of your choice!)
Directions:
- Preheat your oven to 375. Then oil a 8 or 9 inch square cooking dish. In the bottom of the dish arrange the 1 cup of veggies, uncooked rice, onion, bell pepper, and diced tomatoes. Combine the mixture together with your hands or a mixing spoon and spread it evenly in the baking dish.
- In a separate bowl whisk together broth, tomato sauce, garlic, soy sauce, Italian seasoning, salt, and cayenne pepper. Pour over veggie mixture in baking dish and spread evenly.
- Cover tightly with foil and bake for 35 minutes. Then remove the foil and give the casserole a good stir, cover with foil again and bake for an additional 15 minutes or until veggies and rice are fully cooked and tender.
- Remove dish from oven and remove foil and sprinkle top of casserole with shredded cheese if using. Place dish back in oven for 3 minutes or until cheese is melted. Serve and enjoy!