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If you love the flavors of stuffed peppers but want a simpler, more convenient way to enjoy them, this Stuffed Pepper Casserole is the perfect solution. Combining all the classic ingredients of traditional stuffed peppers—ground meat, bell peppers, rice, and a savory tomato sauce—this dish transforms them into a comforting, easy-to-make casserole. Perfect for a weeknight dinner or a cozy family meal, this recipe brings together hearty ingredients and delicious flavors in a single baking dish. Whether you’re looking to prepare a meal ahead of time or need something that can be easily frozen and reheated, this Stuffed Pepper Casserole is versatile and sure to become a household favorite.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 pound ground beef (or turkey)
- 3 bell peppers (red, green, yellow), diced
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup uncooked rice (white or brown)
- 2 cups beef or chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh parsley or basil for garnish (optional)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Ingredients:
- Dice the onion and bell peppers.
- Mince the garlic.
- Cook the Meat and Vegetables:
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook until softened, about 5 minutes.
- Add the ground beef and cook until browned, breaking it apart as it cooks.
- Once the meat is browned, add the diced bell peppers and minced garlic. Cook for another 3-4 minutes until the peppers start to soften.
- Add the Liquids and Seasonings:
- Stir in the diced tomatoes (with their juice), tomato sauce, rice, and broth.
- Add the oregano, basil, smoked paprika, salt, and pepper. Stir to combine.
- Simmer:
- Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally. This helps to slightly cook the rice and meld the flavors.
- Transfer to Baking Dish:
- Transfer the mixture to a large casserole dish (9×13 inch works well).
- Bake:
- Cover the casserole dish with foil and bake in the preheated oven for 30 minutes.
- Add Cheese:
- After 30 minutes, remove the foil, sprinkle the mozzarella and Parmesan cheese evenly over the top of the casserole.
- Return to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Remove the casserole from the oven and let it sit for a few minutes.
- Garnish with fresh parsley or basil if desired.
- Serve hot.
Tips:
- Vegetarian Version: Substitute ground beef with a meat substitute or add more veggies like mushrooms, zucchini, or beans.
- Make-Ahead: This casserole can be prepared in advance. Simply assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
- Freezing: The baked casserole can be frozen. Allow it to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) until heated through.
Enjoy your hearty and flavorful Stuffed Pepper Casserole!
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