Have you ever had stuffed peppers? That delicious recipe is the inspiration for today’s Stuffed Pepper Rice Bake, which takes the classic “scoop out some peppers and fill them with meat, rice, and cheese” and transforms it into something so delicious and simple to mak
In a pan on medium-high heat cook ground beef until no longer pink. Drain the fat and add seasonings.
Chop the red bell pepper, yellow bell pepper, and red onion. Rinse the rice until the water is clear.
In a 12×8 baking dish add the rice, diced tomatoes with chilis, red bell pepper, yellow bell pepper, and onions.
Mix in paprika, chili powder, onion powder, salt, black pepper, olive oil, low sodium broth, and garlic.
Give everything a good mix to make sure it is combined. Cover and bake at 400 degrees Fahrenheit for 45 minutes.
Remove dish, add shredded cheese, and bake uncovered for an additional 10 minutes or until cheese is nicely melted.
Garnish with fresh cilantro or Italian parsley. Serve immediately or cover and let sit until ready to serve.