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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.

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)

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:

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

Bake the Casserole:

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

Add Cheese and Serve:

  1. Remove cover, sprinkle shredded cheddar cheese evenly on top.
  2. Return to oven and bake uncovered for 5-10 minutes until cheese is melted and bubbly.
  3. 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.

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