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Stuffed Pepper Casserole

Stuffed Pepper Casserole

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This stuffed pepper casserole packs all the classic stuffed pepper flavor into one easy, cheesy bake with ground beef, peppers, rice, and tomatoes. It comes together in about 30 minutes and is perfect for busy weeknight dinners.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

For the Stuffed Pepper Casserole:

1 tablespoon olive oil

1 pound ground beef, lean if possible

1 medium onion, chopped

2 bell peppers, any color, chopped

1 small jalapeno pepper, chopped (optional)

5 cloves garlic, chopped

1 can (14.5 ounces) fire roasted tomatoes

2 tablespoons Worcestershire sauce

1 tablespoon paprika

1 teaspoon dried oregano

1 teaspoon dried basil

Salt, to taste

Black pepper, to taste

1 cup cooked rice (white, brown, or wild)

1 cup shredded cheese (cheddar, mozzarella, or a blend)

For Serving:

Chopped fresh parsley, for garnish

Red chili flakes, for garnish (optional)

Instructions

  1. Preheat the oven to 425 F and grease a 9 by 13 inch casserole dish if your skillet is not oven safe.
  2. Heat the olive oil in a large skillet or Dutch oven over medium heat, then add the chopped onion, bell peppers, and jalapeno if using. Cook for about 10 minutes, stirring now and then, until the peppers begin to soften and the onion looks slightly translucent.
  3. Stir in the chopped garlic and cook for about 1 minute, stirring often, until it smells fragrant but is not browned.
  4. Add the ground beef to the pan and cook for 5 to 6 minutes, breaking it up with a spoon, until there is no pink left and the meat is lightly browned.
  5. Sprinkle in the paprika, dried oregano, dried basil, salt, and black pepper. Pour in the fire roasted tomatoes and Worcestershire sauce, then stir to combine.
  6. Add the cooked rice to the pan and stir until the rice is evenly coated in the tomato and beef mixture and everything is well combined.
  7. Remove the pan from the heat and stir in half of the shredded cheese until it melts into the filling and the mixture looks creamy and cohesive.
  8. Transfer the mixture to the prepared casserole dish if needed and spread it into an even layer, then sprinkle the remaining shredded cheese evenly over the top.
  9. Bake for 15 to 20 minutes, until the cheese is melted, bubbly, and lightly browned around the edges and the casserole is hot all the way through.
  10. Let the casserole rest for 5 to 10 minutes so it can set slightly, then garnish with chopped fresh parsley and a pinch of red chili flakes if you like, and serve warm.

Notes

  • Use any combination of bell pepper colors you have on hand. Green peppers are a bit sharper, while red, yellow, and orange peppers are sweeter and milder.
  • You can swap the ground beef for ground turkey, chicken, or sausage, or mix in a handful of beans to stretch the protein and add extra fiber.
  • For a lighter option, replace part of the cooked rice with cauliflower rice and stir it in at the same time as the cooked rice.
  • Leftover stuffed pepper casserole keeps well in the fridge for up to 4 to 5 days and can be frozen in individual portions for 2 to 3 months.
  • Reheat leftovers in the microwave in short bursts or in a 350 F oven until warmed through, adding a small sprinkle of cheese on top if you want to refresh the crust.

Nutrition

  • Serving Size: 1 serving
  • Calories: 525
  • Sugar: 8g
  • Sodium: 527mg
  • Fat: 33g
  • Saturated Fat: 13g
  • Unsaturated Fat: 15g
  • Trans Fat: 1g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 29g
  • Cholesterol: 103mg

Find it online: https://www.alldietmeals.com/stuffed-pepper-casserole/