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Stuffed Pepper Casserole

Stuffed Pepper Casserole: A Comforting One-Dish Wonder

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A hearty and customizable stuffed pepper casserole that's perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 40 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 Can substitute with vegetable oil if preferred.
  • 1 pound Lean Ground Beef Ground turkey or plant-based alternatives work wonderfully too.
  • 1 medium Yellow Onion Can switch to shallots for an aromatic twist.
  • 1 medium Red Bell Pepper Consider orange or yellow bell peppers for a variation.
  • 1 medium Green Bell Pepper Any color of bell pepper can substitute.
  • 2 cloves Garlic Adjust the quantity based on preference.
  • 2 teaspoons Italian/Cajun Seasoning A mix of dried herbs can enhance flavor.
  • 1 tablespoon Worcestershire Sauce Soy sauce is a suitable substitute if needed.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Ground Black Pepper Freshly cracked is usually best.
  • 14.5 ounces Canned Diced Tomatoes Fresh tomatoes can substitute if in season.
  • 1 cup Long Grain White Rice Brown rice can be used, but requires more water.
  • 2 cups Beef Broth Vegetable broth creates a fantastic vegetarian option.
  • 1 cup Shredded Cheese (Cheddar/Mozzarella) Mix different cheese blends for unique flavors.
  • 1/4 cup Fresh Parsley Can be replaced with other fresh herbs.

Equipment

  • Oven
  • Skillet
  • baking dish
  • measuring cups

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook for 6-8 minutes until browned.
  3. Add diced onion, red bell pepper, and green bell pepper to the skillet. Sauté for 5-7 minutes until tender. Stir in minced garlic.
  4. Sprinkle in Italian seasoning, Worcestershire sauce, salt, and black pepper. Stir and let simmer for 1 minute.
  5. Stir in diced tomatoes, uncooked rice, and beef broth. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
  6. Transfer the mixture to a greased baking dish. Spread evenly and sprinkle cheese on top.
  7. Bake for 25 minutes until the cheese is melted and bubbly.
  8. Let the casserole rest for 5 minutes. Garnish with fresh parsley before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 28gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 100mgCalcium: 300mgIron: 4mg

Notes

This casserole can be refrigerated or frozen for future meals. It's perfect for meal prep and can be customized based on personal preferences.

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