A 30 minute recipe! This stuffed pepper casserole is made right on top of the stove in a big skillet. That means you get ALL the tangy tomato flavor and beefy goodness without having to preheat the oven. One pot means easy cleanup, too!
Course Main Dish - Ground Beef, Main Dish (Quick and Easy)
In a large skillet, brown ground beef with onion and seasoned salt.
Drain any excess grease.
Add in Rotel tomatoes, tomato sauce, V-8, bell peppers, and rice.
Cover and simmer until rice is cooked, about 20 minutes or so, stirring occasionally and adding more V-8 if necessary.
Top with cheese, cover, and remove from heat.
Let stand 5 minutes or until cheese is melted.
Serve.
Notes
Storage:Let the casserole cool to room temperature, then spoon it into an airtight container or freezer-safe bag. Split it into smaller containers/bags to make individual-sized meals.Refrigerate for up to four days. Reheat big portions in the skillet over medium heat, or simply pop it in the microwave.Freeze the cheesy stuffed pepper casserole for up to three months. It's best to let the leftovers thaw in the fridge (generally overnight is enough time) before reheating.Tips:
Conventional rice and brown rice won't work in this quick, easy recipe. Always use instant rice (like Minute Rice brand or similar).
When shopping, pick large bell peppers that are shiny and firm. Avoid any with wrinkled skin—they're old and won't have as much flavor.
If you don't have a large skillet, a Dutch oven will work for stuffed pepper casserole, too. Just be sure to use one that has a matching (or at least a well-fitting) lid.
Use a plastic or wooden spoon when browning ground meat and serving the meal. Metal damages cast iron and non-stick cookware.
Don't drain grease down your sink—it can cause clogs, and nobody has time for a clogged kitchen sink!
Pop the skillet under the broiler for a few minutes if you want the cheese to get bubbly and a little golden. Totally optional, but delicious!