Description

Stuffed Pepper Casserole is a hearty one-pan dish that combines all the flavors of traditional stuffed peppers—ground meat, bell peppers, rice, and tomato sauce—into an easy, comforting meal perfect for weeknights.

Ingredients

1 pound ground beef or ground turkey
2 bell peppers, diced (any color)
1 small onion, diced
2 cloves garlic, minced
2 cups cooked rice
1 (15 oz) can tomato sauce
1 (14.5 oz) can diced tomatoes, drained
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded cheese (cheddar, mozzarella, or a blend)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish.
In a large skillet over medium heat, cook ground meat until browned. Drain excess fat if needed.
Add diced onion and garlic to the skillet and cook for 2–3 minutes until softened.
Stir in diced bell peppers and cook for another 3–4 minutes until slightly tender.
Add tomato sauce, diced tomatoes, cooked rice, Italian seasoning, paprika, salt, and pepper. Stir until well combined and heated through.
Transfer the mixture to the prepared casserole dish and spread evenly.
Cover with foil and bake for 25 minutes.
Remove foil, sprinkle shredded cheese on top, and return to oven for 10–15 more minutes, or until cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving.

Notes

Use any bell pepper color you prefer—red adds sweetness, while green is more robust.Swap ground beef for turkey, chicken, or plant-based crumbles for a lighter or vegetarian option.Add corn, black beans, or diced jalapeños for more flavor and texture.Use cauliflower rice for a low-carb variation.This casserole freezes well—cool completely, then wrap tightly and freeze for up to 2 months.

Nutrition

Serving Size: 1/6 of casserole
Calories: 390
Sugar: 6g
Sodium: 690mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 24g
Cholesterol: 70mg