Easy Stuffed Pepper Casserole
why make this recipe
Easy Stuffed Pepper Casserole is a crowd-pleaser that’s simple to make and packed with flavor. It’s a one-pot dish that combines all the classic ingredients of stuffed peppers without the hassle of stuffing each pepper. This meal is perfect for busy weeknights and is sure to satisfy both kids and adults alike. Plus, it requires minimal cleanup, making it a great option for a family dinner.
how to make Easy Stuffed Pepper Casserole
Ingredients:
- Ground beef (1 pound)
- Bell peppers, chopped (2)
- Onion, finely chopped (1)
- Garlic, minced (3 cloves)
- Worcestershire sauce (1 tablespoon)
- Low-sodium beef broth (1 can, 15 oz)
- Diced tomatoes (1 can, 15 oz)
- Uncooked long grain white rice (1 cup)
- Italian seasoning (1 tablespoon)
- Salt (1 teaspoon)
- Black pepper (1/2 teaspoon)
- Mozzarella cheese, shredded (3/4 cup)
- Cheddar cheese, shredded (3/4 cup)
Directions:
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
- Add chopped bell peppers and onion; cook for 5–10 minutes until softened.
- Stir in minced garlic and cook for an additional 1–2 minutes.
- Add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper.
- Bring the mixture to a boil, then cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through, until the rice is tender and the liquid is absorbed.
- Stir in half of the cheese (3/4 cup mozzarella and 3/4 cup cheddar) until melted.
- Sprinkle the remaining cheese over the top, cover, and let it melt. If your pan is oven-safe, you can broil briefly to brown the cheese.
- Serve hot.
how to serve Easy Stuffed Pepper Casserole
Serve Easy Stuffed Pepper Casserole in bowls. You can garnish it with fresh herbs, such as parsley or basil, for added flavor. This dish pairs well with a side salad or some crusty bread to soak up the delicious juices.
how to store Easy Stuffed Pepper Casserole
Let the casserole cool completely before storing. Place any leftovers in an airtight container and store them in the refrigerator for up to 3–4 days. You can also freeze it for longer storage. Just be sure to let it thaw in the refrigerator before reheating.
tips to make Easy Stuffed Pepper Casserole
- Use lean ground beef or substitute with ground turkey or chicken for a healthier option.
- Feel free to add other vegetables, like corn or zucchini, for more flavor and nutrition.
- For a spicier version, add diced jalapeños or a dash of hot sauce.
variation
You can easily make this casserole vegetarian by using black beans or lentils instead of ground beef. Just be mindful of the cooking times for the rice and ensure there is enough liquid.
FAQs
Can I use cooked rice instead of uncooked?
Yes, you can use cooked rice. Just adjust the cooking time and add the cooked rice towards the end to warm it through.
Can I use different types of cheese?
Absolutely! You can use any type of cheese you prefer, such as pepper jack for a spicy kick or gouda for a smoky flavor.
How long does it take to make this casserole?
Preparation and cooking together take about 40-50 minutes, making it a quick meal option for busy nights.
Easy Stuffed Pepper Casserole
Ingredients
Main ingredients
- 1 pound Ground beef Use lean ground beef for a healthier option.
- 2 Bell peppers, chopped
- 1 Onion, finely chopped
- 3 cloves Garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 can Low-sodium beef broth (15 oz)
- 1 can Diced tomatoes (15 oz)
- 1 cup Uncooked long grain white rice Can substitute with cooked rice towards the end of the cooking time.
- 1 tablespoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 3/4 cup Mozzarella cheese, shredded Use half for mixing in and half for topping.
- 3/4 cup Cheddar cheese, shredded Use half for mixing in and half for topping.
Instructions
Preparation
- Brown the ground beef in a large skillet over medium-high heat, breaking it apart as it cooks.
- Add chopped bell peppers and onion; cook for 5–10 minutes until softened.
- Stir in minced garlic and cook for an additional 1–2 minutes.
- Add Worcestershire sauce, beef broth, diced tomatoes, uncooked rice, Italian seasoning, salt, and black pepper.
- Bring the mixture to a boil, then cover, reduce the heat to a simmer, and cook for about 20 minutes, stirring halfway through, until the rice is tender and the liquid is absorbed.
- Stir in half of the cheese (3/4 cup mozzarella and 3/4 cup cheddar) until melted.
- Sprinkle the remaining cheese over the top, cover, and let it melt. If your pan is oven-safe, you can broil briefly to brown the cheese.
