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
Scale
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.
