Description
This Stuffed Pepper Casserole is a comforting, hearty dish that brings all the flavors of classic stuffed peppers into a convenient, baked casserole. Combining ground beef, bell peppers, rice, tomato sauce, and a blend of seasonings, it’s topped with melted cheddar and mozzarella for a cheesy finish. Perfect for a family dinner, it’s easy to prepare and bakes to perfection in just over an hour.
Ingredients
Vegetables and Aromatics
- 1 onion, peeled and finely diced
- 1 red bell pepper, deseeded and diced
- 1 green bell pepper, deseeded and diced
- 3 garlic cloves, finely chopped or minced
Meat and Dairy
- 1 lb. ground beef
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
Liquids and Sauces
- 1 tablespoon olive oil
- 23 oz. tomato sauce
- 1 cup beef stock
- 14.5 oz. can diced tomatoes
- 1 tablespoon Worcestershire sauce
Dry Ingredients and Seasonings
- 1 cup long grain white rice
- 2 teaspoons smokey paprika
- 2 teaspoons Italian seasoning
- Salt and pepper, to taste
Garnish
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the casserole later.
- Sauté vegetables: Heat olive oil in a large skillet over medium-high heat. Add diced onion, red and green bell peppers, and cook while stirring until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 1 minute until you can smell its aroma, being careful not to burn it.
- Brown the ground beef: Add the ground beef to the skillet. Break it up with a wooden spoon and cook until it is browned and no longer pink throughout.
- Combine sauces and seasonings: Stir in the tomato sauce, beef stock, diced tomatoes, Worcestershire sauce, smoky paprika, and Italian seasoning. Season with salt and pepper to taste, mixing everything well.
- Add rice and simmer: Mix in the long grain white rice until well combined. Bring the mixture to a boil, then remove from heat to prevent overcooking.
- Bake with cover: Transfer the mixture into a baking dish, cover it tightly with a lid or aluminum foil, and place in the preheated oven. Bake for 40 minutes, allowing the rice to fully cook and flavors to meld.
- Add cheese topping: Remove the cover from the baking dish. Sprinkle the shredded cheddar and mozzarella cheeses evenly over the top and return to the oven for another 5 minutes until the cheese has melted and is bubbly.
- Garnish and serve: Take the casserole out of the oven, sprinkle with chopped fresh parsley if desired, and serve warm. Enjoy your comforting stuffed pepper casserole!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- Use brown rice instead of white, but increase baking time by 10-15 minutes and check rice tenderness.
- For a vegetarian version, replace ground beef with cooked lentils or plant-based meat substitute.
- To make it spicier, add a pinch of chili flakes or cayenne pepper with the paprika.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
