Looking for a hearty and comforting dish? Stuffed pepper casserole brings together the bold flavors of stuffed peppers into an easy-to-make casserole. I remember the first time I whipped this up for a busy weeknight dinner. The aroma filled my kitchen and seemed to promise warmth and comfort with every bite.
This recipe saves time, as it combines all the goodness of stuffed peppers into one delightful dish. You can sit back and enjoy a wholesome meal without the fuss of stuffing individual peppers. It’s perfect for busy families or anyone craving a delicious comfort food night.
Why You’ll Love This Recipe
- Quick Preparation: This dish comes together in no time, making it ideal for weeknight dinners. You can have a hearty meal ready in about an hour.
- One-Pan Wonder: Skip the hassle of multiple pots and pans. Everything cooks in one casserole dish, making cleanup a breeze.
- Flavor-Packed: Enjoy the rich flavors of ground beef, fresh vegetables, and savory seasonings all in one bite.
- Customizable: Feel free to swap out ingredients based on what you have on hand or your taste preferences, making it versatile for everyone.
- Family-Friendly: Kids and adults alike will love this dish. It’s a great way to sneak in veggies while keeping the meal satisfying.
Ingredients You'll Need
- Olive oil – 1 tablespoon. This helps to sauté the vegetables and beef, adding flavor.
- Lean ground beef – 1 ½ pounds. This is the main protein in the casserole, giving it heartiness.
- Onion, diced – ½ cup. Adds sweetness and depth of flavor to the dish.
- Diced red bell pepper – 1 cup. Provides sweetness and vibrant color.
- Diced green bell pepper – 1 cup. Adds a slightly bitter flavor to balance the sweetness.
- Diced orange bell pepper – 1 cup. Complements the other peppers and adds color.
- Minced garlic – 2 teaspoons. Enhances the flavor with its aromatic qualities.
- Worcestershire sauce – 1 tablespoon. Adds a rich umami flavor to the mixture.
- Salt – ¾ teaspoon. Essential for enhancing the overall taste.
- Ground black pepper – ¼ teaspoon. Provides a bit of heat to the dish.
- Paprika – ½ teaspoon. Adds a smoky flavor and rich color to the casserole.
- Italian seasoning – 2 teaspoons. A blend of herbs that complements the dish well.
- Diced tomatoes – 1 (14.5-ounce) can, undrained. Adds moisture and acidity to the casserole.
- Uncooked long grain white rice – 1 cup. Acts as a filler, absorbing flavors and making the dish substantial.
- Beef broth – 1 ½ cups. Provides moisture and adds depth of flavor.
- Tomato sauce – 1 (8-ounce) can. Adds richness and a tomato base to the casserole.
- Shredded Colby Jack cheese – 1 ½ cups, divided. Offers creaminess and meltiness to the top of the casserole.
- Fresh parsley – for garnish. Adds a touch of freshness and color when serving.
How to Make Stuffed Pepper Casserole
Step 1: Preheat the Oven
Preheat your oven to 375 degrees Fahrenheit. While the oven is heating, spray a 9 x 13-inch casserole dish with nonstick cooking spray and set it aside.
Step 2: Cook the Beef
In a large skillet over medium-high heat, add the olive oil. Once hot, add the ground beef and cook until it is browned, which should take about 7-10 minutes. Make sure to break it apart as it cooks for even browning.
Step 3: Add Vegetables
Add the diced onion, red, green, and orange bell peppers to the skillet. Cook everything together for about 5 minutes until the vegetables soften. This brings out their natural sweetness.
Step 4: Spice It Up
Stir in the minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning. Mix everything well to combine.
Step 5: Combine All Ingredients
Next, add the diced tomatoes (don’t drain them), beef broth, tomato sauce, and uncooked rice to the skillet. Then, fold in 1 cup of the shredded cheese until it melts into the mixture.
Step 6: Prepare for Baking
Pour the entire mixture into the prepared casserole dish. Spread it out evenly, then top with the remaining ½ cup of shredded cheese. Cover the dish tightly with aluminum foil to lock in moisture.
Step 7: Bake and Serve
Bake in the preheated oven for 45 minutes. After baking, remove the foil and let it cool for a few minutes. Garnish with chopped fresh parsley before serving warm. Enjoy!
Pro Tips from My Kitchen
✓ Add Extra Veggies – Feel free to toss in other vegetables like corn or zucchini. They will add more nutrition and flavor to the mix.
✓ Adjust Spice Level – If you enjoy heat, consider adding red pepper flakes or diced jalapeños for an extra kick.
✓ Try Different Cheeses – While Colby Jack is delicious, feel free to experiment with mozzarella or cheddar for different flavors and textures.
✓ Make Ahead – This casserole can be prepared a day in advance. Just assemble it, cover tightly, and store it in the fridge until you are ready to bake.
✓ Don’t Overcook the Rice – It's important to use uncooked rice in this recipe since it will absorb the liquid during baking. This helps achieve the perfect texture for the casserole.
Frequently Asked Questions About Stuffed Pepper Casserole
Can I use ground turkey instead of beef? Yes, ground turkey is a great substitute for lean ground beef. It will keep the dish lighter while still providing a satisfying protein base. Just make sure to adjust cooking time as needed for the turkey.
How do I know when the casserole is done? The casserole should be hot and bubbly while the rice should be tender. You can test the rice by taking a small sample to ensure it’s fully cooked. If it’s still firm, continue baking for an extra 5-10 minutes.
How can I store leftovers? Leftover stuffed pepper casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or in the oven until warmed through for the best taste.
What if I don’t have beef broth? You can use chicken broth or vegetable broth as a substitute. The dish will still have great flavor; just consider the broth's overall taste when making your choice.
What side dishes go well with this casserole? This casserole pairs well with a simple green salad or garlic bread. Adding a side of roasted vegetables can also complement the flavors nicely, making for a complete meal.
Stuffed Pepper Casserole
Ingredients
Main Ingredients
- 1 tablespoon Olive oil Helps to sauté the vegetables and beef.
- 1.5 pounds Lean ground beef Main protein in the casserole.
- 0.5 cup Onion, diced Adds sweetness and depth of flavor.
- 1 cup Diced red bell pepper Provides sweetness and vibrant color.
- 1 cup Diced green bell pepper Adds a slightly bitter flavor.
- 1 cup Diced orange bell pepper Compliments the other peppers.
- 2 teaspoons Minced garlic Enhances flavor.
- 1 tablespoon Worcestershire sauce Adds rich umami flavor.
- 0.75 teaspoon Salt Essential for flavor.
- 0.25 teaspoon Ground black pepper Adds a bit of heat.
- 0.5 teaspoon Paprika Adds smoky flavor.
- 2 teaspoons Italian seasoning Herb blend that complements the dish.
- 1 can (14.5-ounce) Diced tomatoes, undrained Adds moisture and acidity.
- 1 cup Uncooked long grain white rice Absorbs flavors.
- 1.5 cups Beef broth Provides moisture and flavor.
- 1 can (8-ounce) Tomato sauce Adds richness.
- 1.5 cups Shredded Colby Jack cheese, divided Offers creaminess.
- to garnish Fresh parsley Adds freshness.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and spray a 9 x 13-inch casserole dish with nonstick cooking spray.
- In a large skillet over medium-high heat, add olive oil. Once hot, add ground beef and cook until browned, about 7-10 minutes.
- Add diced onion, red, green, and orange bell peppers to the skillet and cook for about 5 minutes until softened.
- Stir in minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning. Mix to combine.
- Add diced tomatoes (don’t drain them), beef broth, tomato sauce, and uncooked rice to the skillet. Fold in 1 cup of shredded cheese until it melts into the mixture.
- Pour the mixture into the prepared casserole dish, spread evenly, and top with remaining ½ cup shredded cheese. Cover with aluminum foil.
- Bake in the preheated oven for 45 minutes. Remove the foil, cool for a few minutes, and garnish with fresh parsley before serving.
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