Stuffed pepper casserole
Stuffed Pepper Casserole brings the hearty comfort of traditional stuffed peppers in an easy, one-pan dish. It’s a flavorful blend of savory beef, vibrant vegetables, tender rice, and gooey melted cheese.
Perfect for busy weeknights, this dish comes together in under an hour and delivers the satisfying flavors of a classic family favorite with far less effort.
Ingredients that Make It Shine
- Lean Ground Beef – The foundation of savory flavor and protein-packed goodness.
- Green and Red Bell Peppers – Add vibrant color and a sweet, earthy crunch.
- Yellow Onion – For a mild, aromatic base.
- Garlic – Infuses bold, fragrant undertones.
- Worcestershire Sauce – Enhances the savory depth of the dish.
- Italian or Cajun Seasoning – Provides a hint of spice and herbs.
- Long-Grain White Rice – Absorbs all the rich flavors for a tender, satisfying texture.
- Beef Broth – Adds depth and ensures the rice cooks perfectly.
- Canned Diced Tomatoes – For a tangy, juicy element that ties everything together.
- Shredded Cheese – Melts into a gooey topping; a mix of cheddar and mozzarella works beautifully.
- Fresh Parsley – Adds a fresh, herbal finish.
How to Make Stuffed Pepper Casserole
- Sauté and Brown: Begin by browning the ground beef in olive oil until cooked through. Drain excess fat to keep the dish balanced.
- Soften the Veggies: Add bell peppers and onion, cooking until they soften slightly, then stir in garlic and seasonings for a fragrant base.
- Mix and Simmer: Incorporate canned tomatoes, rice, and beef broth. Let the mixture come to a boil before covering and baking.
- Bake to Perfection: Bake until the rice is tender and the flavors meld beautifully.
- Cheesy Topping: Sprinkle shredded cheese over the casserole and broil until golden and bubbly.
- Garnish and Serve: Top with fresh parsley for a pop of color and freshness.
Recipe Tips for Success
For a smoky twist, substitute fire-roasted tomatoes for the regular diced variety. Experiment with protein swaps like ground turkey or Italian sausage for a unique flavor profile. Adding a splash of extra broth if the rice seems too firm ensures perfect doneness every time.
This casserole pairs wonderfully with a crisp green salad or a side of crusty bread to soak up all the delicious juices.
Storing Leftovers Like a Pro
Refrigerate leftovers in an airtight container for up to four days. For longer storage, freeze portions in individual containers for up to three months. Reheat gently in the microwave or stovetop for a fresh, comforting meal anytime.
Enjoy the hearty comfort of Stuffed Pepper Casserole, an all-in-one dish that satisfies every time!
Stuffed Pepper Casserole Recipe
Equipment
- 3.5-quart ovenproof skillet or casserole pan
Ingredients
- 1 medium green bell pepper diced
- 1 ½ pounds lean ground beef
- 3 small garlic cloves minced
- 1 medium red bell pepper diced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 yellow onion diced
- 1 teaspoon Italian or Cajun seasoning
- 1 ½ cups beef broth
- ½ teaspoon salt
- 14 ounces canned diced tomatoes
- ¼ teaspoon ground black pepper
- 1 cup long-grain white rice
- 1 ½ cups shredded cheese cheddar, mozzarella, or a mix
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (180°C). Warm the olive oil in a heat-resistant skillet or pan over medium-high heat. Add the ground beef and sauté, breaking it apart with a spatula, until fully browned. Drain any excess fat.
- Incorporate the diced onion and both bell peppers into the skillet. Cook for 2–3 minutes until the vegetables soften slightly.
- Stir in the minced garlic, seasoning, Worcestershire sauce, salt, and black pepper, cooking for an additional 30 seconds. Add the canned diced tomatoes and mix thoroughly.
- Pour in the rice and beef broth, stirring well. Allow the mixture to come to a boil. Cover with a lid or foil if using a casserole dish without a lid.
- Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the rice is tender. Check the rice for doneness; if it’s still firm, add a splash of water and bake for a few more minutes as needed.
- Remove the skillet from the oven and evenly sprinkle the shredded cheese on top. Place the skillet back under the broiler for 3–5 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Opt for an ovenproof skillet to make this a true one-pan dish, or transfer the mixture to a 3.5-quart casserole dish before baking.
- For extra flavor, substitute fire-roasted diced tomatoes or Rotel for the regular variety.
- Swap the ground beef for ground turkey or Italian sausage for a variation in taste.
- Test the rice before serving; if it’s still crunchy, add a bit more liquid and bake for an additional 5 minutes.
- Storage Tips: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the microwave or over medium-low heat on the stove.
- Freezing: Store the casserole or individual portions in freezer containers for up to 3 months. Thaw in the fridge overnight before reheating.
- Make-Ahead Option: Complete steps 1–3, let the mixture cool, and refrigerate for up to 2 days. Continue from step 4 when ready to bake.