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All the flavors of stuffed peppers without any of the fuss coming together in ONE PAN! That is where this Instant Pot stuffed pepper casserole came about. Too many steps can make me just not want to make something when I barely I wasn't sure exactly how this one was going to turn out but the rice was cooked perfectly the first time around.

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Ingredients - One Pot Stuffed Pepper Casserole:

1. Require 1 tbsp. for olive oil
2. You need 1 lb. of ground beef (or ground turkey)
3. Make ready 1/2 - yellow onion, diced
4. Get 2 of large bell peppers, diced (any color)
5. You need 2 cloves of garlic, minced
6. Make ready 3/4 cup of brown rice, uncooked (not instant)
7. Require 1 can (14.5 oz.) for diced tomatoes, undrained
8. Take 1 can (8 oz.) of tomato sauce
9. Provide 1 1/2 cups - unsalted chicken broth (or water)
10. Make ready 2 tsp. of Worcestershire sauce
11. Take 1 1/2 tsp. - Italian seasoning
12. Need 1/2 tsp. brown sugar
13. Need To taste salt and pepper
14. Prepare 1/2 cup of shredded cheese of choice

I had some poblano peppers from the garden that I needed to use up, as well as wanting to use beef as a protein. I came across this recipe and decided to try it out. I subbed poblanos for the bell peppers, two cans of Ro-tel instead of separate tomatoes/chiles and homemade bone broth instead of beef broth. When preparing this One Pot Mexican Stuffed Pepper Casserole here are a few things to keep in mind.

One Pot Stuffed Pepper Casserole making process:

1. In a large skillet with a tight fitting lid, heat the olive oil over medium heat. Once it's hot, add the onions and peppers. Stir and cook until the onions turn translucent, about 3-5 minutes.
2. Add the beef to the skillet and cook, breaking the beef up, until it is no longer pink. Drain any excess fat if needed. Stir in the garlic, diced tomatoes and rice and increase the heat to med-high.
3. Stir in the Italian seasoning, brown sugar, salt, pepper and Worcestershire sauce. Then stir in the tomato sauce and broth (or water). Let this come to a boil.
4. Once at a boil, place the lid on and reduce the heat down to med-low. Let this simmer for 60 or so minutes, stirring every so often so nothing sticks (if using a different rice or quinoa, then adjust to a shorter cooking time), until most of the liquid had absorbed and the rice is tender.
5. Remove from heat once it's done. Sprinkle the cheese evenly over the top and place the lid back on until the cheese melts, about 2-3 minutes.
6. Serve immediately and enjoy! Store any leftovers in the fridge.

When I make this I always have leftovers which work great during the week when you are busy and need a quick lunch or dinner. Everything you love about classic stuffed peppers blended into this easy and delicious One-Pot Cheesy Stuffed Pepper Casserole! What's not to love about stuffed peppers, especially the classic kind. Growing up I always remember my mom making them. Hers always had a distinct taste that I.

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