Spicy Unstuffed Peppers Casserole

  2 reviews
  • 25 min prep time
  • 45 min total time
  • 8 ingredients
  • 10 servings


box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
1 1/2
lb lean (at least 80%) ground beef
tablespoon olive oil
large red, green or yellow bell peppers, cut into 1-inch pieces (about 4 cups)
cloves garlic, finely chopped
can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
chipotle chiles in adobo sauce (from 7-oz can), finely chopped
can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® refrigerated buttermilk biscuits


  1. 1 Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. 2 Cook rice as directed on package. Meanwhile, in 12-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Remove beef from skillet; drain well.
  3. 3 In same skillet, heat oil over medium heat. Cook bell peppers in oil 7 minutes, stirring occasionally, until crisp-tender. Add garlic; cook and stir 1 minute. Stir in tomatoes, chiles and cooked beef. Heat to boiling; remove from heat.
  4. 4 Separate dough into 10 biscuits. Spread cooked rice evenly in bottom of baking dish. Spoon hot beef mixture over rice. Top with biscuits. Bake immediately to ensure that bottoms of biscuits bake completely.
  5. 5 Bake uncovered 18 to 20 minutes or until thoroughly heated and biscuits are golden.




Nutrition Information

Recipe Step Photos

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