Description
This Stuffed Pepper Casserole is a hearty and comforting one-pan meal featuring ground beef, bell peppers, and rice baked together with rich tomato sauce and melted mozzarella cheese. It’s an easy, all-in-one recipe capturing the flavors of classic stuffed peppers in a convenient casserole form, perfect for a family dinner or meal prep.
Ingredients
Vegetables and Aromatics
- 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)
Meat
- 1 lb lean ground beef (90-93%)
Tomato and Seasonings
- 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
Grains and Broth
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Cheese
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat the oven and sauté: Preheat your oven to 375°F (190°C). In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic, diced onion, diced bell peppers, and lean ground beef. Sauté for about 10 minutes or until the beef is fully browned and the vegetables have softened.
- Add remaining ingredients: Pour in the tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, uncooked white minute rice, and beef broth. Stir everything together to combine well.
- Bake covered: Cover the skillet with aluminum foil. If you do not have an ovenproof skillet, transfer the mixture into a casserole dish and cover with a lid or foil. Bake at 375°F for 20 minutes to allow the rice to cook and absorb the liquids.
- Add cheese and finish baking: Remove the cover from the casserole, sprinkle the part-skim mozzarella cheese evenly on top. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and lightly browned.
- Serve: Once the cheese is melted and the rice has absorbed all the liquid, your stuffed pepper casserole is ready to serve. Enjoy this comforting dish hot for a satisfying meal.
Notes
- Use any color bell peppers or a mix for vibrant flavor and color.
- If you prefer, you can substitute beef broth with vegetable broth, but it will alter the flavor slightly.
- For a spicier casserole, add a pinch of red pepper flakes or cayenne pepper during seasoning.
- Leftovers can be refrigerated for up to 3 days and reheated well in the oven or microwave.
- For a dairy-free version, omit the cheese or use a plant-based cheese alternative.
