Italian Zucchini Pepper Casserole
Ingredients
-
1
lb.
Lean Ground Beef
-
1
cup
Marinara Sauce
-
15
ounces
Petite Diced Tomatoes with Basil and Oregano
-
2
tsp.
garlic, minced
-
1
tsp.
Dried Oregano
-
1
tsp.
Dried Basil
-
1
large
Bell Pepper
-
½
large
onion, chopped
-
1
small
Zucchini, chopped
-
¾
cup
water
-
1
cup
Quick Cook Brown Rice
-
½
cup
Mozzarella Cheese, shredded
-
¼
cup
Parmesan cheese, grated
Instructions
- 1. Sauté the ground beef (or turkey) with zucchini, peppers, onion, and garlic in a skillet.
- 2. Season with salt, pepper, oregano, and basil until the meat is no longer pink.
- 3. Stir in marinara, diced tomatoes, water, and rice.
- 4. For Instant Pot: Seal the lid and cook on high pressure for 15 minutes, then release steam naturally for 5 minutes.
- 5. For stovetop: Bring to a bubble, then reduce heat and cover, cooking for 20-25 minutes until rice is cooked and vegetables are soft.
- 6. Optionally, transfer to an oven-safe dish, top with cheese, and broil until bubbly and golden.
Nutrition Facts (estimated)
Servings
6
Calories
206
Total fat
8g
Total carbohydrates
16g
Total protein
16g
Sodium
0mg
Cholesterol
0mg
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