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stuffed pepper casserole in a skillet. A spoon is lifting up a serving showing melty cheese.
4.96 from 69 votes

Stuffed Pepper Casserole

Stuffed Pepper Casserole is a one-pan meal that has all the delicious, savory flavors of stuffed peppers, without any of the fancy prep work.
Author Diana
Servings 6 servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Equipment

Ingredients

  • 2 tablespoons olive oil
  • 1 ½ pounds ground beef lean
  • 1 yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 3 small cloves garlic minced
  • 1 teaspoon Italian seasoning or cajun seasoning
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 14 ounces canned diced tomatoes
  • 1 cup long grain white rice
  • 1 ½ cups beef broth
  • 1 ½ cups shredded cheese cheddar, mozzarella, or both
  • parsley for garnish

Instructions

  • Preheat the oven to 350°F/180°C. In a pan, or in a heat resistant skillet over medium-high heat and heat olive oil, and add ground beef.
  • Saute while breaking it with a spatula until it’s no longer pink. Drain the fat, then add the onion, and bell peppers. Cook for 2-3 minutes.
  • Add garlic, seasoning, worcestershire sauce, salt, and pepper. And cook for 30 seconds. Add diced tomatoes and stir it in.
  • Add rice, and beef broth. Stir and bring to a boil, then cover with a lid (or foil if using a casserole dish that doesn’t have a lid).
  • Place in the oven for 20-25 minutes. It’s ready to be removed when the rice is cooked through (I try the rice and see if it still has a crunch). If not, return to the oven and add a splash of water IF necessary.
  • Remove from the oven, and sprinkle with cheese.
  • Then return to the oven and place under the broiler for 3-5 minutes or until the cheese has melted and bubbly. Garnish with fresh parsley and serve.

Notes

  • If you choose an oven-proof skillet, you can make this entire meal in the same pan! Otherwise, transfer the mixture to a shallow 3.5-quart casserole dish (a 9x13-inch Pryex works well) before baking. 
  • Add additional flavor by using fire-roasted diced tomatoes or Rotel in place of regular diced tomatoes. 
  • Instead of ground beef, or in place of some of it, use ground turkey or ground Italian sausage. 
  • The Rice May Need Extra Time, so be sure to test it at the end of the 20 minutes. If it's still a bit crunchy, you can add a splash of water or broth and put it back in the oven for 5 minutes until it's done. 
  • To Store: Keep leftovers in an airtight container in the fridge. Stuffed pepper casserole will stay fresh for up to 4 days. 
  • To Reheat: Use the microwave to reheat the casserole quickly, or add servings to a pot and heat over medium-low heat until warmed through.
  • To Freeze: This casserole can be frozen for up to 3 months. Either freeze the whole thing after baking or freeze individual servings in freezer containers. Let thaw overnight before reheating.
  • To Make Ahead: Cook the recipe through step 3. Allow the pepper, meat, and tomato mixture to cool, and store in the fridge for up to 2 days. When you're ready to make dinner, start from step 4. 

Nutrition

Calories: 486kcal | Carbohydrates: 16g | Protein: 28g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 799mg | Potassium: 494mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1156IU | Vitamin C: 44mg | Calcium: 203mg | Iron: 3mg
Find it online: https://littlesunnykitchen.com/stuffed-pepper-casserole/