If you’re craving a comforting, hearty meal that tastes like a cozy hug from the inside, this Stuffed Pepper Casserole Recipe is absolutely going to become your new favorite. Imagine the vibrant flavors of sweet bell peppers, savory browned beef, and tender rice baked together in a rich tomato sauce, all topped with melty mozzarella cheese. It’s a deconstructed take on classic stuffed peppers that’s easier to make but just as satisfying, perfect for delighting family or friends any night of the week.
Ingredients You’ll Need
Every ingredient in this dish plays a vital role, blending freshness, spice, and texture into a unified explosion of flavor. The combination is simple yet essential, with each component bringing its own magic to the pot—from the hearty ground beef to the colorful bell peppers, and the fragrant herbs that all work together to create a truly unforgettable dinner.
- Olive oil: Provides a smooth base to sauté the aromatics and beef while adding a touch of richness.
- Onion: Adds sweetness and depth when softened alongside the garlic and peppers.
- Fresh garlic: Infuses the dish with a robust, savory aroma that wakes up your taste buds.
- Bell peppers: Bring vibrant color and a mild, sweet crunch to balance the hearty meat.
- Lean ground beef: The protein powerhouse that makes this casserole filling and flavorful without being greasy.
- Canned tomato sauce: Offers a smooth tomato base that ties all ingredients perfectly together.
- Petite diced tomatoes: Provide little bursts of juicy texture that brighten up the casserole.
- Salt and pepper: Essential seasonings that enhance every other ingredient’s natural flavors.
- Dried basil, oregano, and parsley: Classic herbs that add an earthy, Mediterranean flair.
- White minute rice, uncooked: Cooked right in the casserole, it soaks up all the delicious juices for a tender bite.
- Beef broth: Keeps the rice moist and infuses extra savory goodness throughout.
- Part-skim mozzarella cheese: Melts beautifully on top for that golden, gooey finish everyone loves.
How to Make Stuffed Pepper Casserole Recipe
Step 1: Preheat and Sauté
Start by preheating your oven to 375 degrees F. Then, in a 12-inch ovenproof skillet or Dutch oven, gently heat a tablespoon of olive oil over medium heat. Add the diced onions, minced garlic, bell peppers, and lean ground beef to the pan. Sauté everything together for about 10 minutes until the beef is nicely browned and the peppers and onions become soft and fragrant.
Step 2: Add Remaining Ingredients
Next, pour in the canned tomato sauce, petite diced tomatoes, and beef broth. Sprinkle in the salt, pepper, and dried herbs—basil, oregano, and parsley—then add the uncooked white minute rice. Stir everything well so that the rice is evenly distributed and absorbs all those lovely flavors.
Step 3: Bake the Casserole
Cover your skillet tightly with aluminum foil. If your skillet isn’t ovenproof, transfer the mixture to a casserole dish and cover with foil or a lid. Bake at 375 degrees F for 20 minutes, allowing the rice to cook perfectly and soak up the delicious sauce.
Step 4: Add Cheese and Finish Baking
After 20 minutes, carefully remove the foil and sprinkle the mozzarella cheese over the top. Return the casserole to the oven, uncovered, for another 10 minutes or until the cheese is melted, bubbly, and just beginning to brown in the best way possible.
Step 5: Serve and Enjoy
Once the cheese is beautifully melted and the rice has absorbed all the flavorful juices, your Stuffed Pepper Casserole Recipe is ready to serve. The irresistible aroma alone will have everyone at the table eager to dig in!
How to Serve Stuffed Pepper Casserole Recipe
Garnishes
To elevate your serving, sprinkle fresh chopped parsley or a handful of vibrant basil leaves on top right before serving. A light drizzle of extra virgin olive oil or a sprinkle of crushed red pepper flakes can add a subtle kick and shine, giving your dish that restaurant-quality flair.
Side Dishes
This casserole pairs wonderfully with a simple green salad dressed in balsamic vinaigrette or a crisp cucumber and tomato salad for a refreshing contrast. Garlic bread or warm crusty rolls are also fantastic for soaking up any leftover sauce from your plate.
Creative Ways to Present
If you want to get creative, try serving the casserole in individual ramekins for a charming personalized touch. Alternatively, layering the casserole in a clear glass baking dish allows the stunning colors of the peppers and cheese to show through, making your meal as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
After enjoying your meal, pack any leftovers into an airtight container and store them in the refrigerator. The flavors tend to deepen overnight, making for an even tastier next-day lunch or dinner. Leftovers should be eaten within 3 to 4 days for best quality.
Freezing
This Stuffed Pepper Casserole Recipe freezes beautifully. Simply cool the casserole completely, then transfer portions to freezer-safe containers or bags. Label with the date and freeze for up to 3 months. When you’re ready, thaw overnight in the refrigerator before reheating.
Reheating
Reheat leftovers gently in the microwave or oven to preserve the casserole’s texture and flavor. Cover loosely with a microwave-safe lid or foil in the oven and warm until heated through, typically 2 to 3 minutes in the microwave or 15-20 minutes at 350 degrees F in the oven.
FAQs
Can I use different types of meat for this Stuffed Pepper Casserole Recipe?
Absolutely! Ground turkey, chicken, or even sausage can be swapped in to suit your tastes. Just adjust the cooking time as needed to ensure the meat is fully cooked and flavorful.
Is it possible to make this recipe vegetarian?
Yes! Simply replace the ground beef with a plant-based meat alternative or hearty beans like black beans or lentils. You might also add extra veggies like mushrooms or zucchini for bulk and flavor.
Can I prepare this recipe ahead of time?
Definitely. You can assemble the casserole the night before and refrigerate it, then bake it fresh the next day. Just add the cheese topping right before baking to keep it fresh and melty.
What type of rice works best in this recipe?
Minute white rice is ideal because it cooks quickly and evenly right in the casserole. If using other types like brown rice or long-grain rice, adjust the liquid and cooking times accordingly to ensure everything is tender.
Can I substitute the mozzarella cheese for another kind?
Feel free to use any melting cheese you love such as cheddar, Monterey Jack, or a blend. Each will give a slightly different flavor profile, but the gooey, cheesy topping is key to making this casserole irresistible.
Final Thoughts
There’s something so wonderfully cozy about this Stuffed Pepper Casserole Recipe—it captures all the warmth and flavor of traditional stuffed peppers in an easy, no-fuss bake. Whether you’re feeding a family or prepping meals ahead, this dish brings comfort and joy with every bite. I can’t wait for you to make it your own and enjoy it as much as I do!
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Stuffed Pepper Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
This Stuffed Pepper Casserole recipe is a delicious and easy one-pan meal that combines ground beef, bell peppers, rice, and a flavorful tomato sauce. Baked to perfection with melted mozzarella cheese on top, it offers the comforting flavors of classic stuffed peppers without the hassle of stuffing each pepper individually. Ready in just 45 minutes, this hearty casserole is perfect for a weeknight dinner or meal prep.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2–3 bell peppers – any color)
- 1 lb lean ground beef (90-93%)
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat the oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add garlic, onion, diced bell peppers, and ground beef. Sauté for 10 minutes or until the beef is browned and the peppers and onions are softened, ensuring all ingredients are well combined and cooked through.
- Add Remaining Ingredients: Pour in the tomato sauce, diced tomatoes, salt, pepper, oregano, basil, dried parsley, uncooked white minute rice, and beef broth. Stir everything together thoroughly to combine all flavors and distribute the rice evenly.
- Bake: Cover the skillet with aluminum foil. If you do not have an ovenproof skillet, transfer the mixture to a casserole dish and cover with a lid or foil. Bake in the preheated oven at 375 degrees F for 20 minutes, allowing the rice to absorb the liquid and soften.
- Add Cheese: Remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top of the casserole. Return to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and starts to brown slightly.
- Serve: Once baked, the casserole should have absorbed all the liquid, and the cheese should be bubbly and golden. Serve hot and enjoy your comforting stuffed pepper casserole!
Notes
- You can use any color bell peppers or a mix for added visual appeal and flavor variation.
- For a spicier kick, add a pinch of crushed red pepper flakes along with the other seasonings.
- If you prefer a lower-fat option, substitute ground turkey or chicken for the beef.
- Make sure to cover the casserole during the initial baking to keep the rice moist and perfectly cooked.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
