Easy Stuffed Pepper Casserole
This Easy Stuffed Pepper Casserole combines the classic flavors of stuffed peppers in a convenient, hearty casserole form. It's filled with ground meat, rice, bell peppers, and a savory tomato sauce. Perfect for an easy weeknight dinner and makes great leftovers.
Equipment
- 1 oven-safe baking dish 3-quart capacity
- 1 large skillet
- 1 measuring cups
- 1 measuring spoons
- 1 cutting board
Ingredients
- 1 lb ground beef or turkey
- 1 cup uncooked rice
- 1 ½ cups beef broth or water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 bell peppers, chopped any color
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese cheddar or mozzarella
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, cook the ground beef (or turkey) until browned. Drain any excess fat.
- Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent.
- Stir in the chopped bell peppers, uncooked rice, beef broth (or water), diced tomatoes (with juice), tomato sauce, Italian seasoning, salt, and pepper. Mix well.
- Bring the mixture to a boil, then reduce heat and let simmer for about 5 minutes, stirring occasionally.
- Transfer the mixture to an oven-safe baking dish. Spread it evenly.
- Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
- Carefully remove the foil and sprinkle the shredded cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow the casserole to cool for a few minutes before serving.
Notes
You can customize this casserole by adding other vegetables like corn or black beans. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For a spicier version, add some crushed red pepper flakes or jalapeños.