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Stuffed Pepper Casserole

Savory Stuffed Pepper Casserole for Cozy Nights In

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Delicious and comforting Stuffed Pepper Casserole perfect for busy weeknights with customizable ingredients.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 tablespoon Olive Oil Vegetable oil works as a substitute.
  • 1 pound Lean Ground Beef Ground turkey or plant-based meat alternatives can be used.
  • 1 cup Yellow Onion Diced, shallots can enhance aroma.
  • 1 cup Red Bell Pepper Diced, can substitute with orange or yellow bell peppers.
  • 1 cup Green Bell Pepper Diced, any bell pepper color can be substituted.
  • 3 cloves Garlic Minced, adjust quantity to taste.
  • 1 tablespoon Italian/Cajun Seasoning Use a mix of dried herbs if unavailable.
  • 1 tablespoon Worcestershire Sauce Soy sauce can be a substitute.
  • to taste Salt Adjust according to preference.
  • to taste Ground Black Pepper Freshly cracked is best.
  • 1 can Canned Diced Tomatoes Can be substituted with fresh tomatoes.
  • 1 cup Long Grain White Rice Brown rice can be used with additional liquid.
  • 2 cups Beef Broth Vegetable broth is a great substitute.
  • 1-2 cups Shredded Cheese (Cheddar/Mozzarella) Mix different cheese blends for variety.
  • 1/4 cup Fresh Parsley Can omit or substitute with other herbs.

Equipment

  • Large skillet
  • baking dish
  • measuring cups
  • Spatula
  • knife
  • cutting board

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound of lean ground beef and sauté for 6-8 minutes until browned.
  3. Add 1 diced yellow onion, 1 diced red bell pepper, and 1 diced green bell pepper to the skillet. Sauté for 5-7 minutes until vegetables soften.
  4. Incorporate 3 minced garlic cloves and cook for another minute.
  5. Stir in 1 tablespoon of Italian seasoning, 1 tablespoon of Worcestershire sauce, salt, and ground black pepper to taste.
  6. Add 1 can of diced tomatoes, 1 cup of uncooked long grain white rice, and 2 cups of beef broth. Stir and bring to a boil.
  7. Reduce heat to low, cover, and simmer for 20 minutes.
  8. After simmering, transfer the mixture into a greased 9x13-inch baking dish.
  9. Sprinkle 1-2 cups of shredded cheese on top.
  10. Bake for 25 minutes until cheese is bubbly and golden brown.
  11. Let it rest for 5 minutes before serving, then garnish with freshly chopped parsley.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 45gProtein: 28gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 900mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 20IUVitamin C: 60mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 3 months. Reheat individual portions in the microwave or bake in the oven at 350°F until heated through.

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