Description
This Stuffed Pepper Casserole is a comforting, flavorful dish that combines the classic taste of stuffed peppers with the ease of a casserole. Ground beef, tender bell peppers, cooked rice, and seasoned diced tomatoes come together in a savory mixture, topped with melted cheese for a hearty, satisfying meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Vegetables
- 1 pound ground beef
- 4 bell peppers, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
Grains and Pantry
- 1 cup cooked rice
- 1 can diced tomatoes
- 1 teaspoon Italian seasoning
- Salt to taste
- Pepper to taste
Dairy
- 1 cup shredded cheese
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the casserole.
- Cook Beef and Aromatics: In a skillet over medium heat, brown the ground beef with the chopped onion and minced garlic until the meat is fully cooked and the onions are soft and fragrant.
- Cook Bell Peppers: Add the chopped bell peppers to the skillet and cook until they are tender, stirring occasionally to combine flavors.
- Mix Ingredients: Stir in the cooked rice, canned diced tomatoes, Italian seasoning, salt, and pepper to the skillet, mixing everything thoroughly to blend the flavors evenly.
- Assemble Casserole: Transfer the meat and vegetable mixture into a baking dish. Evenly sprinkle the shredded cheese on top to create a delicious, cheesy crust during baking.
- Bake: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the cheese has melted completely and is bubbly and golden.
Notes
- Use any color of bell peppers or a mix for vibrant colors and flavors.
- For a healthier twist, replace ground beef with ground turkey or chicken.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated in the oven or microwave.
- Feel free to add extra vegetables such as mushrooms or zucchini for more nutrition.
- Use low-fat cheese to reduce fat content while keeping the gooey texture.
