Stuffed Pepper Casserole

Why You’ll Love This Recipe

• Simplified Preparation: No need to individually stuff peppers; this casserole brings everything together effortlessly.
• One-Pot Meal: Combines protein, vegetables, and grains in a single dish, making both cooking and cleanup a breeze.
• Family-Friendly: Packed with familiar flavors that both kids and adults will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 pound lean ground beef
• 1 medium yellow onion, diced
• 2 cups diced bell peppers (a mix of red and green)
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste
• 1 can (14.5 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 2 cups beef broth
• 1 cup uncooked long-grain white rice
• 1 tablespoon Worcestershire sauce
• 2 cups shredded cheddar cheese
• Fresh parsley, chopped (optional, for garnish)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C).

2. Cook Beef and Vegetables:

   • In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
   • Add ground beef and cook until browned, breaking it apart as it cooks.
   • Drain any excess fat if necessary.
   • Add diced onions and bell peppers; sauté until softened, about 3-4 minutes.
   • Stir in minced garlic, Italian seasoning, salt, and black pepper; cook for an additional minute.

3. Incorporate Tomatoes and Rice:

   • Mix in tomato paste, ensuring it’s well combined with the meat and vegetables.
   • Add diced tomatoes (with their juice), tomato sauce, beef broth, uncooked rice, and Worcestershire sauce.
   • Stir thoroughly to combine all ingredients.

4. Bake the Casserole:

   • Bring the mixture to a gentle simmer on the stovetop.
   • Cover the skillet or transfer the mixture to a greased 9×13-inch baking dish and cover with foil.
   • Bake in the preheated oven for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid.

5. Add Cheese Topping:

   • Remove the cover and sprinkle shredded cheddar cheese evenly over the top.
   • Return to the oven and bake, uncovered, for an additional 5-10 minutes, until the cheese is melted and bubbly.

6. Serve:

   • Garnish with chopped fresh parsley if desired.
   • Let the casserole rest for a few minutes before serving to allow it to set.

Servings and Timing

• Servings: 6 servings
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

Variations

• Protein Options: Substitute ground beef with ground turkey, chicken, or a plant-based meat alternative for a different flavor profile.
• Grain Alternatives: Use brown rice or quinoa instead of white rice; adjust cooking times and liquid as needed.
• Spice Level: Add red pepper flakes or diced jalapeños for a spicier kick.
• Cheese Choices: Experiment with different cheeses like mozzarella, Monterey Jack, or pepper jack for varied flavors.

Storage/Reheating

• Storage: Allow the casserole to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
• Freezing: Portion the cooled casserole into freezer-safe containers and freeze for up to 3 months.
• Reheating: Thaw frozen portions overnight in the refrigerator. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual servings until hot.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, add an extra 5-10 minutes to the baking time to ensure it’s heated through.

Is it possible to make this dish vegetarian?

Absolutely! Substitute the ground beef with plant-based crumbles or additional vegetables like mushrooms and zucchini. Use vegetable broth instead of beef broth.

What type of rice works best for this recipe?

Long-grain white rice is recommended for its texture and cooking time. If using brown rice or other varieties, adjust the liquid and cooking time accordingly.

Can I add other vegetables to the casserole?

Certainly! Diced zucchini, mushrooms, or corn

Stuffed Pepper Casserole

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This Stuffed Pepper Casserole brings all the delicious flavors of traditional stuffed peppers into an easy, one-pot meal. With seasoned ground beef, tender rice, vibrant bell peppers, and melty cheddar cheese, this hearty casserole is perfect for busy weeknights and family dinners.

• Author: Ava
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 6 servings
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

• 1 tbsp olive oil
• 1 lb lean ground beef
• 1 medium yellow onion, diced
• 2 cups diced bell peppers (mix of red and green)
• 3 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 2 cups beef broth
• 1 cup uncooked long-grain white rice
• 1 tbsp Worcestershire sauce
• 2 cups shredded cheddar cheese
• Fresh parsley, chopped (optional for garnish)

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Instructions

Cook Beef and Vegetables:

1. Preheat oven to 375°F (190°C).
2. In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat.
3. Add ground beef and cook until browned. Drain excess fat if needed.
4. Stir in onion and bell peppers; cook for 3-4 minutes until softened.
5. Add garlic, Italian seasoning, salt, and black pepper; cook for another minute.

Incorporate Tomatoes and Rice:

6. Mix in tomato paste until well combined.
7. Add diced tomatoes, tomato sauce, beef broth, rice, and Worcestershire sauce. Stir well.

Bake the Casserole:

8. Bring mixture to a gentle simmer on the stovetop.
9. Cover skillet (or transfer to a greased 9×13-inch baking dish and cover with foil).
10. Bake for 25-30 minutes, until the rice is tender and has absorbed most of the liquid.

Add Cheese and Serve:

11. Remove cover, sprinkle shredded cheddar cheese evenly on top.
12. Return to oven and bake uncovered for 5-10 minutes until cheese is melted and bubbly.
13. Let casserole rest for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

• Variations: Swap ground beef for turkey, chicken, or plant-based meat. Use brown rice or quinoa (adjust liquid and cook time). Add jalapeños for spice.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days.
• Freezing: Freeze in portions for up to 3 months. Thaw overnight before reheating.