Description
This Stuffed Pepper Casserole recipe is a comforting, all-in-one meal that combines the classic flavors of stuffed bell peppers with the ease of a baked casserole. Ground beef, bell peppers, rice, and tomatoes are sautéed together and then baked with melted mozzarella cheese on top for a flavorful and hearty dish perfect for a family dinner.
Ingredients
Scale
Produce
- 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% lean)
Canned Goods
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
Dairy
- ½ cup part-skim mozzarella cheese
Dry Goods & Spices
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups white minute rice, uncooked
Liquids
- 2 cups beef broth, low or no salt
Instructions
- Preheat the oven and sauté ingredients: Preheat your oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic, diced onion, diced bell peppers, and ground beef. Sauté this mixture for about 10 minutes, stirring occasionally, until the beef is fully browned and the vegetables are softened.
- Add remaining ingredients: To the skillet, add the tomato sauce, petite diced tomatoes (with their juice), salt, pepper, dried oregano, dried basil, dried parsley, uncooked white minute rice, and low-sodium beef broth. Stir everything together until well combined.
- Bake covered: Cover the skillet tightly with aluminum foil. If your skillet is not ovenproof, transfer the mixture to a casserole dish and cover with a lid or foil. Place it into the preheated oven and bake for 20 minutes. This baking step allows the rice to cook and absorb the liquids.
- Add cheese and finish baking: After 20 minutes, remove the foil or cover. Sprinkle the part-skim mozzarella cheese evenly on top. Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese has melted and starts to brown lightly.
- Serve and enjoy: At this point, the rice should have absorbed the liquid completely, and the casserole is hot and ready to be served. Spoon portions onto plates and enjoy this hearty stuffed pepper casserole.
Notes
- For a vegetarian version, substitute ground beef with a plant-based protein or additional vegetables and use vegetable broth instead of beef broth.
- Using minute rice helps reduce the overall cooking time, but you can substitute regular rice; just adjust the cooking time accordingly and add more broth if needed.
- Feel free to use any color combination of bell peppers to enhance the flavor and appearance.
- If you prefer a sharper cheese, try part-skim mozzarella mixed with a bit of Parmesan on top.
- Make sure to cover the dish tightly during the initial baking to allow the rice to steam properly.
