Stuffed Pepper Casserole

• servings: 6 servings
• active time: 40 minutes
• total time: 1 hour 45 minutes

Ingredients

2 tbsp. olive oil, plus more for the baking dish

1 medium yellow onion, chopped

3 bell peppers, cut into 1-inch pieces

1 lb. ground beef (80/20)

2 tbsp. tomato paste

1 1/2 tsp. kosher salt

1 tsp. ground cumin

1 tsp. paprika

1/2 tsp. black pepper

4 garlic cloves, finely chopped

1 large zucchini, quartered lengthwise and sliced

28 oz crushed tomatoes

1 c. long-grain white rice

1/4 c. cilantro, chopped, plus more for sprinkling

1 tbsp. Worcestershire sauce

2 c. shredded pepper jack cheese (about 8 oz.)

Garnishes: sour cream, green onions, hot sauce

Directions

Preheat the oven to 350°F. Grease a 3-quart baking dish with oil.

In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and and cook, stirring occasionally, until softened, 3 to 5 minutes.

Add the ground beef. Sprinkle with baking soda and salt, then cook, breaking up the meat with a wooden spoon, until the beef is cooked through and browned, 6 to 8 minutes.

Add the tomato paste, taco seasoning, and garlic; cook, stirring frequently, until fragrant.

Add the zucchini and corn and cook until softened, 3 to 5 minutes.

Stir in the crushed tomatoes, rice, cilantro, Worcestershire sauce, and 1 cup of the cheese. Remove from heat and spoon the mixture into the prepared baking dish and cover with aluminum foil.

Bake until the rice is tender and the liquid is absorbed, 55 minutes. Increase the oven to broil. Remove the foil and stir the casserole. Sprinkle with the remaining 1 cup cheese.

Broil until the cheese is melted and bubbly, 2 to 3 minutes. Allow to cool 5 minutes before sprinkling with more cilantro and green onions and serving.

Nutrition

• Calories: 572
• Total Fat: 33 g
• Saturated Fat: 14 g
• Trans Fat: 1 g
• Cholesterol: 90 mg
• Sodium: 954 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 3 g
• Total Sugars: 8 g
• Protein: 29 g