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Stuffed Pepper Casserole Recipe

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4.3 from 85 reviews

This Stuffed Pepper Casserole is a comforting one-pan meal that combines the flavors of classic stuffed peppers into an easy, baked casserole. Featuring ground beef, bell peppers, rice, and a cheesy topping, it’s a perfect hearty dinner that’s simple to prepare and full of bold, savory flavors.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cloves garlic, minced

Meat & Dairy

  • 1 lb lean ground beef
  • 1/2 cup sour cream (optional)
  • 2 cups shredded Monterey Jack cheese, divided (Can substitute Pepper Jack or Cheddar)

Pantry Ingredients & Seasonings

  • 2 tsp olive oil
  • 2 tbsp tomato paste
  • 1 tbsp Italian seasoning
  • 1 tsp paprika
  • Pinch of cayenne
  • Salt & pepper to taste
  • 14 oz can of diced tomatoes (Recommend fire roasted)
  • 2 cups beef broth
  • 1 cup long grain rice
  • 1 tbsp Worcestershire sauce

Garnish

  • Chopped parsley (optional)

Instructions

  1. Preheat and Prepare Vegetables: Preheat your oven to 350°F. Heat olive oil in a large oven-safe braiser or skillet over medium to medium-high heat. Add diced onion and bell peppers and cook for 3-5 minutes until softened, stirring occasionally to ensure even cooking.
  2. Cook Ground Beef and Garlic: Add the lean ground beef and minced garlic to the vegetables. Cook for another 3 minutes, breaking up the beef with a wooden spatula so it crumbles evenly and cooks through.
  3. Add Seasonings and Tomatoes: Stir in the tomato paste, Italian seasoning, paprika, cayenne, and a generous pinch of salt and pepper. Cook for 1-2 minutes to blend the spices. Then pour in the diced tomatoes and stir well to combine all ingredients.
  4. Combine Remaining Ingredients: Pour in the beef broth, add the long grain rice, sour cream (if using), Worcestershire sauce, and 1 cup of shredded cheese. Mix thoroughly to incorporate everything evenly. Remove the pan from the heat once combined.
  5. Bake the Casserole: Cover the pan with a lid or aluminum foil and bake in the preheated oven for about 30 minutes, or until the rice is tender and most of the liquid has been absorbed. If your pan is not oven-safe, transfer the mixture to a casserole dish before covering and baking.
  6. Broil with Cheese Topping: Remove the cover and evenly sprinkle the remaining 1 cup of shredded cheese over the casserole. Place under the broiler for a couple of minutes until the cheese is melted and golden brown. Watch carefully to prevent burning.
  7. Rest and Serve: Take the casserole out of the oven and let it sit for about 5 minutes. Garnish with chopped parsley if desired, then serve warm and enjoy this hearty and flavorful dish.

Notes

  • For a spicier dish, increase the pinch of cayenne pepper or use Pepper Jack cheese.
  • If you prefer a creamier texture, the sour cream is a great addition but can be omitted for a lighter version.
  • Make sure to use long grain rice for proper cooking time and texture; other rice types may require adjustments.
  • If using a different cheese, sharp cheddar adds a nice flavor twist.
  • This casserole can be reheated well, making it perfect for meal prep or leftovers.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/stuffed-pepper-casserole-recipe/