This easy stuffed pepper casserole recipe takes all the same comforting flavors of the classic dish and transforms it into a family-friendly meal without the extra hassle.
Over medium heat, add oil to a dutch oven (or a large deep-sided skillet). Cook beef and sausage until no longer pink.TIP - Dutch ovens tend to hold heat more than others, if the pan is too hot, lower the heat to medium-low for the next step.
Add the onion, garlic, and Italian seasoning to the pot and cook for a few minutes.
Pour in the tomatoes, beef broth, and bell pepper. Bring to a boil then add in rice. Stir to incorporate then lower the heat to a simmer. Cover with the lid and allow it to cook for 40 minutes, stirring halfway through. Cook until the rice is tender.
Once the rice is fully cooked, remove from heat and stir well. Evenly layer the two cheeses on top. Cover to fully melt the cheese. If desired, you can place your pan uncovered in the oven on broil to brown up the cheese.
Serve warm with fresh chopped parsley.
Notes
We like to use a mixture of ground beef and Italian sausage, but you can use one or the other if preferred. Hot Italian sausage will add a nice kick of heat but you can use mild or even sweet depending on your preference. Feel free to substitute the beef with ground turkey.
Alternatively use Monterey Jack jalapeno cheese for another way to add a dash of heat.