Stuffed Pepper Rice Bake

4.75 from 28 votes

This easy rice bake is a spin on making stuffed peppers. It's all made in one baking dish and topped with cheese! So easy!

Prep Time15

Cook Time55

Total Time1 10

Course: dinner

Cuisine: American

Keyword: easy rice bake, healthy rice bake, healthy stuffed peppers, rice casserole, stuffed pepper casserole, stuffed peppers

Servings: servings

In a pan on medium-high heat cook ground beef until no longer pink. Drain the fat and add 2 cloves minced fresh garlic, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon oregano, and 1/2 teaspoon paprika.
1 pound lean ground beef, 1/2 teaspoon dried oregano, 1 1/2 teaspoon salt, 1 teaspoon black pepper, 4 cloves grated garlic, divided, 2 teaspoons paprika
Chop the red bell pepper, yellow bell pepper, and red onion.
1/2 cup red bell pepper, 1/2 cup yellow bell pepper, 1/2 small red onion
Rinse the rice until the water is clear.
1 cup washed long grain or jasmine rice
In a 12x8 baking dish add the rice, diced tomatoes with chilis, red bell pepper, yellow bell pepper, and onions.
10 ounces diced tomatoes with chilis
Mix in paprika, chili powder, onion powder, salt, black pepper, olive oil, low sodium broth, and garlic.
1 teaspoon chili powder, 1/2 teaspoon onion powder, 2 Tablespoons olive oil, 1 1/2 cups low sodium broth
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.
10 ounces shredded Colby jack cheese
Garnish with fresh cilantro or Italian parsley. Serve immediately or cover and let sit until ready to serve.
1/2 cup chopped fresh cilantro or Italian flat leaf parsley