Stuffed Pepper Stovetop Casserole

  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 medium yellow onion, chopped
  • 2 bell peppers, cored and diced
  • 3 tablespoons fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ranch seasoning
  • 1 tablespoon Worcestershire sauce
  • 12 oz. fresh spinach
  • 1 (15 oz.) can fire roasted diced tomatoes, undrained
  • 1 (8 oz.) can tomato sauce
  • 1 cup uncooked brown rice
  • 2 cups beef broth
  • 1 ½ cup shredded mozzarella cheese
  • Fresh parsley, for garnish

Place a large sauté pan on the stovetop over medium heat; add the olive oil. When the oil is hot, add the ground beef and cook until browned, breaking it up as it cooks. Add the peppers, onions, and parsley; cook for another 5 minutes or until the onion is tender.

Stir in the garlic, ranch seasoning, and Worcestershire sauce; cook for another minute. Add the fresh spinach, canned tomatoes and sauce, uncooked rice, and beef broth. Stir to evenly combine. Bring the mixture to a boil, then reduce heat to a steady simmer. Cover and cook for 30 minutes.

When 30 minutes have passed, uncover and stir, and then recover and cook for an additional 10 to 15 minutes or until the rice is tender.

When the rice is cooked and all of the excess liquid is gone from the pan, top with cheese. Cover for 5 or 10 minutes until the cheese is melted. Sprinkle with the fresh parsley (chopped coarsely) and serve warm.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour