Why You’ll Love This Recipe
This Easy Stuffed Pepper Casserole is a flavorful, satisfying dish that brings together the best of stuffed peppers without all the effort of stuffing each pepper individually. The combination of seasoned beef, tender rice, and sweet bell peppers gives this dish the same great taste as stuffed peppers, but it’s quicker and easier to prepare. Plus, it’s customizable, so you can make it your own by adding more veggies or swapping out ingredients based on what you have on hand. It’s a perfect comfort food meal for any day of the week!
Ingredients
-
1 lb ground beef (or ground turkey for a lighter option)
-
1 onion, chopped
-
2 cloves garlic, minced
-
1 1/2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
-
1 can (14.5 oz) diced tomatoes (with juices)
-
1 can (8 oz) tomato sauce
-
1 tablespoon Worcestershire sauce
-
1 1/2 teaspoons Italian seasoning
-
1/2 teaspoon paprika (optional, for a smoky flavor)
-
3 large bell peppers, chopped (red, yellow, or green)
-
1 1/2 cups shredded cheddar cheese (or mozzarella for a different flavor)
-
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Cook the ground beef:
-
Preheat your oven to 375°F (190°C).
-
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks (about 5-7 minutes). Once browned, drain excess fat if necessary.
2. Add the aromatics:
-
Add the chopped onion and minced garlic to the skillet with the beef and cook for 3-4 minutes, until the onion becomes soft and fragrant.
3. Combine the ingredients:
-
Stir in the diced tomatoes (with juices), tomato sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to combine and the sauce to thicken slightly.
4. Add the rice and peppers:
-
Stir in the cooked rice and chopped bell peppers, making sure everything is well combined. Cook for another 3-4 minutes until the peppers begin to soften.
5. Assemble the casserole:
-
Transfer the beef and vegetable mixture into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the shredded cheddar cheese on top of the casserole.
6. Bake the casserole:
-
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the peppers are tender.
7. Serve:
-
Let the casserole cool for a few minutes before serving. Garnish with fresh herbs like parsley or basil, if desired, and serve warm.
Servings and Timing
-
Servings: 6-8
-
Prep Time: 10 minutes
-
Cook Time: 30 minutes
-
Total Time: 40 minutes
Variations
-
Low-Carb Version: Swap the rice for cauliflower rice to make it a low-carb dish. This will still give you the texture of rice but with fewer carbs.
-
Add More Veggies: You can add other veggies like zucchini, mushrooms, or even corn to the casserole for added texture and flavor.
-
Spicy Version: Add a diced jalapeño or a pinch of red pepper flakes to the beef mixture for a spicy kick.
-
Ground Turkey or Chicken: For a lighter version, you can use ground turkey or ground chicken instead of beef.
-
Vegetarian Version: Use lentils or black beans in place of the ground beef for a vegetarian alternative. You can also add extra veggies like spinach or diced carrots.
Storage/Reheating
-
Storage: Store leftover casserole in an airtight container in the refrigerator for up to 3 days.
-
Reheating: Reheat in the microwave or in a 350°F (175°C) oven for about 10-15 minutes, or until heated through.
FAQs
Can I use instant rice for this recipe?
While you can use instant rice in a pinch, it’s best to use cooked rice (either freshly cooked or leftovers) for the best texture and consistency in the casserole.
Can I freeze this casserole?
Yes, you can freeze the casserole. Let it cool completely, then cover it tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, bake it directly from frozen at 375°F (190°C) for about 45 minutes, or until heated through.
Can I make this casserole ahead of time?
Yes! You can prepare the casserole a day ahead, cover it, and store it in the fridge. Just bake it when you’re ready to serve.
Can I use different types of cheese?
Absolutely! You can use mozzarella, Monterey Jack, or any other cheese you prefer. You can also mix and match cheeses for a more complex flavor.
How do I know when the casserole is done?
The casserole is done when the cheese is melted, bubbly, and lightly golden brown. The peppers should be tender but still have a slight bite to them.
Conclusion
Easy Stuffed Pepper Casserole is a comforting, flavorful dish that combines all the best elements of stuffed peppers into a simple, one-pan meal. The tender ground beef, vibrant bell peppers, and cheesy topping make this casserole irresistible. Whether you’re making it for a quick weeknight dinner or a weekend meal with the family, this recipe is sure to become a go-to. It’s versatile, customizable, and the perfect way to enjoy all the flavors of stuffed peppers with less effort!
Easy Stuffed Pepper Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Easy Stuffed Pepper Casserole is a one-pan dish that brings together the rich flavors of ground beef, rice, bell peppers, and melty cheese in a simple, easy-to-make casserole. It’s a quick and flavorful take on classic stuffed peppers, perfect for weeknight dinners.
Ingredients
- 1 lb ground beef (or ground turkey for a lighter option)
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 1/2 cups cooked rice (white, brown, or cauliflower rice for a low-carb option)
- 1 can (14.5 oz) diced tomatoes (with juices)
- 1 can (8 oz) tomato sauce
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon paprika (optional, for a smoky flavor)
- 3 large bell peppers, chopped (red, yellow, or green)
- 1 1/2 cups shredded cheddar cheese (or mozzarella for a different flavor)
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 375°F (190°C). Grease or line a 9×13-inch baking dish with parchment paper.
- Cook the ground beef: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, about 5-7 minutes. Drain any excess fat.
- Add the aromatics: Add chopped onion and minced garlic to the skillet and cook for 3-4 minutes until softened and fragrant.
- Combine the ingredients: Stir in the diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, paprika, salt, and pepper. Let the mixture simmer for about 5 minutes to thicken slightly.
- Add the rice and peppers: Stir in the cooked rice and chopped bell peppers, cooking for another 3-4 minutes until the peppers soften slightly.
- Assemble the casserole: Transfer the mixture to the prepared baking dish and spread evenly. Top with shredded cheese.
- Bake the casserole: Bake for 20-25 minutes, until the cheese is melted and bubbly and the peppers are tender.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with fresh herbs if desired and enjoy!
Notes
Low-Carb Version: Swap rice for cauliflower rice to make the dish low-carb.Cheese Options: Feel free to use mozzarella, Monterey Jack, or any cheese you prefer for a different flavor.Extra Veggies: Add zucchini, mushrooms, or corn to the casserole for added flavor and texture.Ground Turkey/Chicken: For a lighter option, replace ground beef with ground turkey or chicken.
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 350-400
- Sugar: Varies by tomato sauce
- Sodium: Varies based on Worcestershire sauce
- Fat: Approx. 20-25g
- Saturated Fat: Approx. 8g
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Approx. 25-30g
- Fiber: 3-4g
- Protein: 25-30g
- Cholesterol: Varies
