One-Pot Stuffed Pepper Bake (Gluten-Free)


  • 1.5 lbs. ground beef
  • 1 cup onion, diced
  • 3 tsp. garlic, minced
  • 2 cups green bell peppers, diced
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 can (14.5 oz.) diced tomatoes with Italian seasoning
  • 1 can (8 oz.) tomato sauce
  • 2 cups beef broth
  • 1/2 tsp. Worcestershire sauce
  • 1 1/2 tsp. oregano
  • 1 1/2 tsp. Italian seasoning
  • 1/2 tsp. red pepper flakes
  • 1 cup dry rice
  • 1 1/2 cups Cheddar cheese, shredded

In a large skillet over medium-high heat, brown ground beef with onions and garlic. Cook for 5 minutes then add bell peppers, salt and pepper. Cook for an additional 5-7 minutes or until peppers are tender and beef is no longer pink. Drain beef and peppers mixture and return to pan.

Reduce heat to medium and add in diced tomatoes with their juices, tomato sauce, broth, Worcestershire, oregano, Italian seasoning and red pepper flakes. Stir until well combined. Bring mixture to a boil.

Add dry rice to the mixture and stir. Return to a boil and cover. Reduce heat to low and simmer for 25 minutes or until rice is tender.

Sprinkle cheese on top and put cover on until cheese melts, about 3 minutes. Serve immediately.

by The Savvy Kitchen