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–+ servings

Stuffed Pepper Casserole

Author: Natalie Carter
A hearty and comforting dish that combines the bold flavors of stuffed peppers into an easy-to-make casserole, perfect for busy families and weeknight dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Main Course
Cuisine American
Servings 8 servings
Calories 400 kcal

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.

Notes

Feel free to customize with extra vegetables or different cheeses. This dish can be prepared ahead and stored in the fridge until ready to bake. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 25gFat: 18gSaturated Fat: 8gSodium: 800mgFiber: 3gSugar: 6g
Keyword Casserole Recipe, Comfort Food, Easy Meal, Family Dinner, Stuffed Pepper Casserole
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