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–+ servings
Stuffed Pepper Casserole

Irresistibly Comforting Stuffed Pepper Casserole Delight

This Stuffed Pepper Casserole is a warm and filling dish that transforms classic flavors into a one-pan wonder everyone will adore.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 420
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil vegetable oil works as a substitute
  • 1 pound Lean Ground Beef can swap for ground turkey or chicken
  • 1 Yellow Onion interchangeable with white onion
  • 1 Red Bell Pepper can mix with other bell pepper varieties
  • 1 Green Bell Pepper can be omitted or replaced
  • 2 cloves Garlic or garlic powder can be utilized
For Seasoning and Flavor
  • 1 tablespoon Italian or Cajun Seasoning taco seasoning makes a good alternative
  • 1 tablespoon Worcestershire Sauce soy sauce can substitute
  • Salt to taste
  • Ground Black Pepper to taste
For the Casserole
  • 1 14.5-ounce can Canned Diced Tomatoes with juices
  • 1 cup Long Grain White Rice brown rice can be used
  • 2 cups Beef Broth vegetable broth for vegetarian option
  • 2 cups Shredded Cheese Cheddar, Mozzarella, or a blend
For Garnish
  • Parsley optional for garnish

Equipment

  • large skillet
  • 9x13-inch casserole dish

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add 1 pound of lean ground beef and sauté for 5-7 minutes until browned. Drain excess grease.
  2. Toss in 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper. Cook for 5-7 minutes until tender.
  3. Stir in 2 cloves of minced garlic, along with 1 tablespoon of Italian or Cajun seasoning, and 1 tablespoon of Worcestershire sauce. Season with salt and pepper.
  4. Add one 14.5-ounce can of diced tomatoes and 1 cup of uncooked long grain white rice. Stir well to combine.
  5. Pour in 2 cups of beef broth, bring to a gentle boil, then cover and simmer for 20 minutes.
  6. Preheat your oven to 375°F (190°C). Transfer the mixture to a greased 9x13-inch casserole dish.
  7. Sprinkle 2 cups of shredded cheese over the top of the casserole.
  8. Bake for 15-20 minutes until the cheese is melted and bubbly.
  9. Let cool for 5 minutes, garnish with parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 420kcalCarbohydrates: 38gProtein: 30gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 20IUVitamin C: 60mgCalcium: 250mgIron: 3mg

Notes

Feel free to swap proteins or add more veggies for customization. This dish is perfect for make-ahead meals!

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