Introduction: Stuffed Pepper Casserole is a comforting, flavorful dish inspired by classic stuffed peppers but without the hassle of stuffing each pepper. This casserole is loaded with seasoned ground beef, rice, peppers, and a rich tomato sauce, all baked together in one dish. It’s an easy-to-make, hearty meal that’s perfect for weeknight dinners or a cozy family gathering.
Ingredients:
1 lb ground beef (or turkey for a lighter option)
1 medium onion, chopped
1 ½ cups cooked rice (white, brown, or a mix)
3 bell peppers (red, green, yellow, or orange), chopped
1 (14.5 oz) can of diced tomatoes (with or without seasoning)
1 (8 oz) can of tomato sauce
1 cup shredded cheese (cheddar or a blend)
1 tsp garlic powder
1 tsp dried oregano
1 tsp paprika
Salt and pepper, to taste
Olive oil (for cooking)
Fresh parsley, chopped (optional, for garnish)
Instructions:
Preheat oven to 375°F (190°C).
Cook the beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and onion, and cook until the beef is browned and the onion is softened, about 7-8 minutes. Drain any excess fat.
Add the peppers and spices: Stir in the chopped bell peppers, garlic powder, oregano, paprika, salt, and pepper. Cook for 3-4 minutes until the peppers begin to soften.
Mix in rice and tomatoes: Add the cooked rice, diced tomatoes, and tomato sauce to the skillet. Stir well to combine and heat through.
Transfer to a baking dish: Pour the mixture into a greased 9×13-inch baking dish and spread it evenly.
Top with cheese: Sprinkle the shredded cheese over the casserole.
Bake: Cover with aluminum foil and bake in the preheated oven for 25-30 minutes. Then, uncover and bake for an additional 5-10 minutes, until the cheese is melted and bubbly.
Garnish and serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley, if desired, and serve hot.
Description:
This stuffed pepper casserole takes all the flavors of traditional stuffed peppers and combines them into a layered, easy-to-prepare casserole. The bell peppers are cooked alongside seasoned beef and rice in a savory tomato base, while the cheese adds a rich, melty finish. The result is a delicious, satisfying meal that’s both flavorful and filling, perfect for those who love stuffed peppers but want a more straightforward, one-dish option.
Tips:
Meat options: Ground turkey or chicken can be used instead of beef for a leaner version.
Rice variations: Feel free to use brown rice or quinoa for a healthier alternative, or cauliflower rice for a low-carb version.
Spice it up: Add some crushed red pepper flakes or jalapeños to the casserole if you like some heat.
Make ahead: You can assemble the casserole ahead of time, cover it, and refrigerate it for up to 24 hours before baking.
Cheese options: Swap out the cheddar for Monterey Jack, mozzarella, or a Mexican cheese blend for different flavor profiles.
Variations:
Vegetarian version: Skip the ground beef and add black beans or lentils for protein. You can also increase the amount of vegetables like zucchini, mushrooms, or corn.
Greek-inspired: Add crumbled feta cheese, Kalamata olives, and a pinch of dried dill to give it a Mediterranean twist.
Mexican-style: Use taco seasoning instead of the oregano and paprika, and top with sour cream and cilantro when serving.
Correction:
If you find the casserole too dry, you can add a bit more tomato sauce or diced tomatoes to increase the moisture level. Alternatively, you can reduce the baking time slightly if you prefer a more saucy consistency.
Enjoy:
Serve your Stuffed Pepper Casserole with a side of crusty bread or a simple salad for a complete and satisfying meal. Enjoy the comforting flavors with your family and friends!