Description
This stuffed pepper casserole recipe is a comforting and easy family dinner, featuring savory ground meat, tender bell peppers, rice, and cheesy topping. It’s designed for busy households, offering a satisfying meal with minimal fuss.
Ingredients
- 1 lb lean ground beef (90/10 or higher), turkey, or plant-based crumble
- 3 large bell peppers (red, yellow, orange), about 1.5 lbs, cored and sliced, fire roasted
- 2 cups cooked white or brown rice (from about 1 cup uncooked)
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes (undrained), fire roasted
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 cups shredded sharp cheddar cheese (or mozzarella)
- 2 tsp Italian seasoning
- 1 tsp paprika
- 0.5 tsp salt
- 0.25 tsp black pepper, or to taste
Instructions
- Prep Your Ingredients: Preheat your oven to 375°F (190°C). Cook 1 cup (180g) rice according to package directions; it should be tender but not mushy. Chop the onion, mince the garlic, and slice bell peppers into fire roasted pepper stripes.
- Brown the Meat: In a large 10-inch skillet over medium-high heat, cook the ground meat with chopped onion and minced garlic. Stir frequently until the meat is fully browned and crumbled, about 7-8 minutes, and the onion softens. Drain any excess fat.
- Combine the Filling: Stir in the cooked rice, undrained diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper until well combined. Bring to a gentle simmer for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. If the filling looks too dry, splash in 1-2 Tbsp of vegetable broth or water to reach a saucy consistency.
- Layer the Casserole: Spread half of the meat and rice mixture evenly into a 9×13 inch baking dish. Arrange half of the fire roasted pepper stripes over the filling. Sprinkle with half of the shredded cheese. Repeat layers with the remaining filling, pepper stripes, and cheese, creating a beautiful layered look.
- Bake to Perfection: Cover the casserole dish with foil and place it into your preheated oven. Bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden, and the casserole is heated through to the center.
- Rest and Serve: Once baked, remove the casserole from the oven. Let it rest on a wire rack for 5-10 minutes before serving. This crucial resting period allows the casserole to set, making it much easier to portion cleanly.
Notes
Always choose firm, glossy bell peppers; fresh garlic and onion provide potent aromatics. A sprinkle of fresh parsley adds a herbaceous finish. For quicker prep, use pre-shredded cheese and canned fire roasted bell peppers.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 280 g)
- Calories: 320 calories
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 55 mg