Description
This Stuffed Pepper Casserole is a comforting, cheesy one-pan meal featuring ground beef, colorful bell peppers, tender rice, and a flavorful tomato sauce. It’s an easy weeknight dinner that combines the classic flavors of stuffed peppers in a convenient, hearty casserole form.
Ingredients
Scale
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), chopped
- 3 cloves garlic, minced
Sauce and Seasoning
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Other Ingredients
- 1 cup uncooked long-grain white rice
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional garnish: fresh parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole later.
- Brown Meat and Sauté Onion: Heat olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the ground beef and diced onion, cooking for about 6–7 minutes until the beef is browned and the onion is softened.
- Add Peppers and Garlic: Stir in the chopped bell peppers and minced garlic, cooking for another 2–3 minutes to soften the peppers and release the garlic aroma.
- Add Sauces, Broth, Seasonings and Rice: Pour in the tomato sauce, diced tomatoes, and broth. Add Italian seasoning, smoked paprika, salt, pepper, and uncooked rice. Stir well to combine all ingredients and bring the mixture to a boil.
- Simmer Covered: Reduce the heat to low, cover the skillet or Dutch oven, and simmer for 18–20 minutes until the rice is tender and most of the liquid is absorbed.
- Add Cheese and Bake: Remove from heat, sprinkle shredded mozzarella and grated Parmesan cheese evenly on top. Transfer to the oven and bake uncovered for 10–12 minutes until the cheese melts and becomes bubbly.
- Garnish and Serve: Remove from the oven and garnish with fresh parsley if desired. Serve hot and enjoy your delicious stuffed pepper casserole.
Notes
- For a lower-carb version, substitute cauliflower rice for the white rice and reduce the amount of broth accordingly.
- This casserole can be made ahead and stored in the refrigerator for up to 3 days before baking, making it a convenient meal prep option.
- Use gluten-free broth to keep the dish gluten-free.
