Stuffed Pepper Casserole Recipe

Stuffed pepper casserole is a hearty, comforting dish that takes all the flavors of classic stuffed peppers and transforms them into an easy-to-make, one-pan meal. It’s perfect for busy weeknights or casual family gatherings, as it delivers the taste of traditional stuffed peppers without the time-consuming task of individually stuffing each pepper.

Combining seasoned ground beef, vibrant bell peppers, rice, and cheese, this casserole offers a perfect balance of protein, vegetables, and carbohydrates. It’s a versatile dish that you can customize according to your preferences, whether you want to make it spicy, vegetarian, or add extra toppings.

Step 1: Cook the Ground Beef and Vegetables

1. Heat the Oil: In a large skillet or a Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook for about 4-5 minutes, stirring occasionally, until softened.
2. Brown the Beef: Add the ground beef to the skillet with the onions. Cook for 6-8 minutes, breaking up the meat with a spatula, until browned and fully cooked. Drain any excess fat if necessary.
3. Add the Garlic and Bell Peppers: Stir in the minced garlic and diced bell peppers. Cook for an additional 3-4 minutes until the peppers begin to soften. The mix of peppers will add both flavor and color to your casserole.

Step 2: Add Rice, Tomatoes, and Seasonings

1. Combine the Ingredients: Once the peppers have softened slightly, add the diced tomatoes (with their juices), tomato sauce, uncooked rice, beef broth, dried oregano, basil, smoked paprika, cumin, salt, and pepper. Stir everything together to ensure the rice is evenly distributed and the seasonings are well mixed.
2. Bring to a Simmer: Increase the heat to medium-high and bring the mixture to a simmer. Once it’s bubbling, reduce the heat to low, cover the skillet, and let it cook for about 18-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent the rice from sticking to the bottom of the pan.

Step 3: Assemble and Bake the Casserole

1. Preheat the Oven: While the rice is cooking, preheat your oven to 375°F (190°C).
2. Transfer to a Casserole Dish: Once the rice is fully cooked and the mixture has thickened, remove the skillet from the heat. Transfer the beef and pepper mixture to a greased 9×13-inch casserole dish, spreading it out evenly.
3. Add the Cheese: Sprinkle the shredded cheese evenly over the top of the casserole. You can use cheddar for a sharp flavor, or mozzarella for a creamier finish. If you prefer a little extra richness, feel free to mix cheeses.
4. Bake: Place the casserole in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

Step 4: Serve

1. Garnish and Serve: Once the casserole is out of the oven, let it cool for a few minutes before serving. Garnish with freshly chopped parsley or cilantro to add a pop of color and freshness.
2. Enjoy: Serve the stuffed pepper casserole warm with a side salad, crusty bread, or some tortilla chips for added crunch.

Tips for Success

• Choosing the Right Rice: You can use either white or brown rice for this recipe. White rice will cook faster, while brown rice adds more fiber and a slightly nuttier flavor. If using brown rice, you may need to extend the cooking time by about 10-15 minutes and add extra broth.
• Broth Substitutes: If you don’t have broth on hand, you can use water, but broth adds more depth of flavor to the dish. You can use chicken, beef, or vegetable broth, depending on your preference.
• Making It Ahead: This casserole is great for meal prep. You can assemble the entire casserole in advance and refrigerate it for up to 24 hours before baking. When you’re ready to bake it, just add an extra 10 minutes to the baking time to ensure it’s heated through.
• Freezing: Stuffed pepper casserole is freezer-friendly! After cooking, let the casserole cool completely, then cover it tightly with plastic wrap and aluminum foil. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 375°F for 25-30 minutes until heated through.
• Vary the Protein: While this recipe calls for ground beef, you can easily swap it out for ground turkey, chicken, or even plant-based meat for a vegetarian version.
• Add a Kick: If you like your casserole spicy, feel free to add some chopped jalapeños, a dash of hot sauce, or a sprinkle of red pepper flakes into the mix before baking.

Variations

• Vegetarian Option: To make this casserole vegetarian, substitute the ground beef with a plant-based ground meat alternative or use a combination of black beans, kidney beans, and lentils. Use vegetable broth instead of beef broth, and proceed with the recipe as usual.
• Quinoa Stuffed Pepper Casserole: If you’re looking for a gluten-free option or simply want to switch up the grains, substitute quinoa for the rice. Quinoa cooks in about the same time as rice and adds a unique nutty flavor.
• Cheesy Ranch Variation: For a tangy twist, mix in a packet of ranch seasoning with the beef and rice mixture before baking. It will add a burst of flavor that pairs beautifully with the cheese.
• Italian-Style Casserole: For an Italian-inspired version, use Italian sausage in place of ground beef and add Italian seasoning along with the basil and oregano. Top the casserole with mozzarella and Parmesan cheese.

Serving Suggestions

Stuffed pepper casserole is a complete meal on its own, but you can pair it with a few side dishes for an even heartier dinner:

• Green Salad: A crisp green salad with a simple vinaigrette will provide a refreshing contrast to the rich flavors of the casserole.
• Garlic Bread: Serve with warm, buttery garlic bread to soak up any extra sauce from the casserole.
• Tortilla Chips: For a Tex-Mex twist, pair this dish with some tortilla chips and guacamole.
• Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt on top of the casserole adds a cool, creamy element that balances the dish’s flavors.

Conclusion

Stuffed pepper casserole is a versatile, easy-to-make dish that captures all the flavors of classic stuffed peppers without the hassle. It’s perfect for weeknight dinners, meal prep, and even entertaining guests. With its hearty combination of ground beef, rice, bell peppers, and cheese, this casserole delivers a balanced meal that’s sure to satisfy.

Yield: 6

Stuffed Pepper Casserole Recipe

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Stuffed pepper casserole is a hearty, comforting dish that takes all the flavors of classic stuffed peppers and transforms them into an easy-to-make, one-pan meal. It's perfect for busy weeknights or casual family gatherings, as it delivers the taste of traditional stuffed peppers without the time-consuming task of individually stuffing each pepper. Combining seasoned ground beef, vibrant bell peppers, rice, and cheese, this casserole offers a perfect balance of protein, vegetables, and carbohydrates. It’s a versatile dish that you can customize according to your preferences, whether you want to make it spicy, vegetarian, or add extra toppings.

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Ingredients

• 1 pound ground beef or ground turkey
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 bell peppers (red, green, yellow), diced
• 1 (15 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 cup uncooked white or brown rice
• 2 cups beef or chicken broth
• 1 tablespoon Italian seasoning
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 1/2 cups shredded mozzarella cheese
• Fresh parsley, chopped (optional for garnish)

Instructions

1. Preheat Oven:

• Preheat your oven to 375°F (190°C).

2. Cook the Ground Meat:

• Heat olive oil in a large skillet over medium heat.
• Add the ground beef or turkey and cook until browned, about 5-7 minutes. Drain any excess fat.
• Add diced onion and minced garlic to the skillet and sauté for 2-3 minutes until softened.

3. Add Bell Peppers:

• Stir in the diced bell peppers and cook for another 3-4 minutes until they start to soften.

4. Add Rice and Liquids:

• Pour in the diced tomatoes, tomato sauce, uncooked rice, and broth.
• Season with Italian seasoning, paprika, salt, and pepper.
• Stir everything together and bring the mixture to a boil.

5. Simmer the Casserole:

• Once boiling, reduce the heat to low and cover the skillet. Simmer for 15-20 minutes, stirring occasionally, until the rice is tender and most of the liquid is absorbed.

6. Transfer to Baking Dish:

• Transfer the cooked mixture into a greased 9x13-inch baking dish.
• Sprinkle the shredded mozzarella cheese evenly on top.

7. Bake:

• Bake the casserole in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.

8. Serve:

• Remove the casserole from the oven and let it cool for a few minutes before serving.
• Garnish with freshly chopped parsley, if desired.

Notes

Make It Ahead: You can prepare the casserole up to the baking step and refrigerate it for up to 24 hours. Bake it when ready to serve.

Variations: Add other vegetables like zucchini or corn for extra nutrition, or use ground chicken instead of beef.

Freezer-Friendly: This casserole freezes well. Allow it to cool completely, cover tightly, and freeze for up to 3 months. Reheat in the oven when ready to eat.