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Stuffed Pepper Casserole Recipe

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4.2 from 2 reviews

This hearty Stuffed Pepper Casserole combines the comforting flavors of classic stuffed peppers with the ease of a one-pan bake. Ground beef, vibrant bell peppers, and aromatic spices meld with diced tomatoes and instant rice, topped with melted sharp cheddar and pepper jack cheeses for a deliciously cheesy finish. Ready in under an hour, this casserole is perfect for a family-friendly weeknight dinner.

  • Author: Emma
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Ingredients

Vegetables & Aromatics

  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced

Meat & Dairy

  • 1 pound ground beef
  • 1 cup shredded sharp white cheddar cheese
  • 1 cup shredded pepper jack cheese

Pantry Items & Spices

  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 (14.5 ounce) cans diced tomatoes (undrained)
  • 2 tablespoons tomato paste
  • 1 cup instant rice

Instructions

  1. Preheat and sauté vegetables: Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe deep skillet over medium heat. Add diced onion and bell peppers, cooking until they soften and the onion becomes translucent, about 5 minutes. Add minced garlic and sauté for an additional minute to release its fragrance.
  2. Cook the ground beef: Push the cooked vegetables to one side of the skillet. Add the ground beef to the empty side, breaking it up with a spoon. Cook until the beef is browned through, then drain any excess fat. Stir the beef and vegetable mixture together thoroughly.
  3. Season and combine: Season the meat and vegetable mixture with Italian seasoning, paprika, garlic powder, salt, and black pepper. Stir in the undrained diced tomatoes along with tomato paste, mixing well to combine all the flavors evenly.
  4. Simmer and add rice: Bring the mixture to a gentle simmer. Stir in the instant rice and let it simmer for 3 to 4 minutes, allowing the rice to absorb some of the flavorful liquid and soften slightly.
  5. Add cheese topping: Evenly sprinkle the shredded sharp cheddar and pepper jack cheeses over the top of the skillet mixture. If your skillet is not oven-safe, transfer the entire mixture to a 9×13-inch casserole dish before adding the cheese.
  6. Bake until bubbly: Place the skillet or casserole dish into the preheated oven and bake for 20 minutes, or until the cheese is fully melted and bubbly. For a lightly browned cheese crust, switch the oven to broil and broil for an additional 2 to 3 minutes, watching carefully to avoid burning.
  7. Rest and serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting time helps the casserole set slightly for easier serving. Enjoy your stuffed pepper casserole warm.

Notes

  • You can substitute ground turkey or chicken for ground beef to lighten the dish.
  • If you prefer a vegetarian option, replace the ground beef with cooked lentils or chopped mushrooms.
  • Use pre-cooked rice if you don’t have instant rice but reduce the simmering time accordingly.
  • For extra heat, add diced jalapeños or a pinch of cayenne pepper to the seasoning mix.
  • Leftovers keep well refrigerated for up to 3 days and reheat nicely in the microwave or oven.

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