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Stuffed Pepper Casserole Recipe

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This Stuffed Pepper Casserole is a hearty, one-dish meal that captures all the flavors of traditional stuffed peppers without the fuss. Ground beef is combined with tender rice, sweet bell peppers, and a rich tomato sauce, then topped with melty mozzarella and cheddar cheese for a comforting, family-friendly dinner. With aromatic herbs like oregano and basil, this casserole is both flavorful and satisfying. It’s an easy and delicious way to enjoy the classic stuffed pepper flavors in a convenient casserole form.

Ingredients

Scale

Main Ingredients:

  • 1 pound ground beef
  • 1 cup long-grain white rice
  • 3 bell peppers, diced (use a mix of red, green, and yellow)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes
  • 1 can (15 oz) tomato sauce
  • 1 cup beef broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese (optional)
  • Fresh parsley, chopped (optional, for garnish)

Instructions

  • Preheat Oven: Preheat your oven to 375°F (190°C).
  • Cook the Ground Beef: In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and return the beef to the skillet.
  • Sauté Vegetables: Add the diced onion and bell peppers to the skillet with the beef. Cook for about 5 minutes, until the vegetables are softened. Stir in the minced garlic and cook for another minute until fragrant.
  • Add Rice and Liquids: Stir in the uncooked rice, diced tomatoes (with juices), tomato sauce, beef broth, oregano, basil, salt, and black pepper. Bring the mixture to a simmer, stirring occasionally.
  • Transfer to Casserole Dish: Once the mixture begins to simmer, transfer it to a greased 9x13-inch baking dish, spreading it out evenly.
  • Bake: Cover the dish tightly with foil and bake in the preheated oven for 30-35 minutes, or until the rice is tender and the liquid is absorbed.
  • Add Cheese: Remove the casserole from the oven and uncover it. Sprinkle the shredded mozzarella and optional cheddar cheese evenly over the top. Return the dish to the oven, uncovered, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Garnish and Serve: Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired, and enjoy hot.

Notes

  • Make it Ahead: You can assemble the casserole in advance and store it in the refrigerator for up to 24 hours before baking. Adjust the baking time accordingly.
  • Vegetarian Option: Substitute the ground beef with a plant-based meat alternative or additional vegetables like zucchini and mushrooms.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Nutrition

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