Beef, Peppers, & Rice Casserole
This is one of two versions of a beef and rice casserole that I make frequently for my family. The main difference is that this one features peppers and the original has mushrooms. Ground beef is the main meat I use because it's so versatile, cheap, and thaws quickly when I need to throw something together. These beef casseroles are quick and easy, makes a pound of ground beef go a "long" way, and warms up nicely if there's leftovers. I'm sure you'll love it!
Ingredients
- 4 cups Rice, cooked
- 3 tbsp Butter
- 1 Onion, Diced
- 1 Cubanelle or Poblano Pepper, Diced
- 1 Garlic clove, minced
- 1 lb Ground Beef
- ⅓ cup Beef liver, puréed (optional)*
- 2 tsp Salt
- ¼ tsp Black Pepper
- 2 tsp Charmane's Bread Dip or spice blend below**
- 1 cup Chicken, Beef, or Veggie Stock
- ½ cup Heavy Cream
- 2 cups Shredded Cheddar Cheese
Instructions
- Preheat oven to 350° F.
- Cook rice as directed. You'll want 4 cups of cooked rice, when complete.4 cups Rice, cooked
- While rice is cooking, melt butter in large Dutch oven or pot. Add onion and cook on medium until it is soft.3 tbsp Butter, 1 Onion, Diced
- Stir in diced pepper and minced garlic. Cook about a minute and then add ground beef and beef liver, if using.*1 Garlic clove, minced, 1 lb Ground Beef, ⅓ cup Beef liver, puréed (optional)*, 1 Cubanelle or Poblano Pepper, Diced
- While meat is browning, mix in spices.2 tsp Salt, ¼ tsp Black Pepper, 2 tsp Charmane's Bread Dip or spice blend below**
- After meat has browned, stir in the stock and heavy cream. Once these are warm, stir in cheese until melted.1 cup Chicken, Beef, or Veggie Stock, ½ cup Heavy Cream, 2 cups Shredded Cheddar Cheese
- Add in cooked rice, mix well, and cover with oven proof lid. (Alternatively, transfer to a 9x13 baking dish if your pot/lid aren't oven safe.)
- Bake for 20 minutes then remove carefully and serve warm.
Notes
*I love ground beef recipes like this one where I can "hide" liver in the ingredients. Liver is an excellent source of essential vitamins like A, D, E, and K and minerals like iron. If you or your family doesn't like the way it tastes, throw it in a one-pot meal and you'll never know it's there!
**See link in blog post for where you can buy Charmane's Bread Dip. It's a favorite blend of mine, you won't regret it. But in a pinch, a blend of spices will do. To substitute: 1/2 tsp dried rosemary, 1/2 tsp dried oregano, 1/2 tsp dried basil, 1/4 tsp dried marjoram, 1/4 tsp dried thyme.
Nutrition
Calories: 725kcalCarbohydrates: 78gProtein: 26gFat: 33gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 124mgSodium: 914mgPotassium: 413mgFiber: 2gSugar: 1gVitamin A: 2308IUVitamin C: 1mgCalcium: 262mgIron: 3mg
Tried this recipe?Let us know how it was!