Easy Stuffed Pepper Casserole is a comforting and hearty dish that combines all the flavors of stuffed peppers without the hassle of stuffing each pepper individually. This dish is great for family dinners, potlucks, or anytime you need a quick and satisfying meal.
Why Make This Recipe
This recipe simplifies a classic favorite. It’s packed with nutritious vegetables, protein, and cheesy goodness, making it a complete meal in one dish. Plus, it’s easy to prepare and can feed a crowd, ensuring everyone leaves the table happy.
How to Make Easy Stuffed Pepper Casserole
Ingredients:
- 1 tablespoon olive oil
- 1 ½ pounds lean ground beef
- ½ cup onion, diced
- 1 cup diced red bell pepper (about 1 whole pepper)
- 1 cup diced green bell pepper (about 1 whole pepper)
- 1 cup diced orange bell pepper (about 1 whole pepper)
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- ¾ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon paprika
- 2 teaspoons Italian seasoning
- 1 (14.5-ounce) can diced tomatoes (undrained)
- 1 cup uncooked long grain white rice
- 1 ½ cups beef broth
- 1 (8-ounce) can tomato sauce
- 1 ½ cups shredded Colby Jack cheese (shredded and divided)
- Fresh parsley (for garnish)
Directions:
- Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the 1 ½ pounds of lean ground beef and cook until browned, about 7-10 minutes.
- Add the diced red, green, and orange bell peppers along with the diced onion to the skillet. Cook for about 5 minutes until the vegetables soften.
- Stir in minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning.
- Add the can of diced tomatoes with its juice, beef broth, tomato sauce, and uncooked long grain white rice. Mix in 1 cup of shredded Colby Jack cheese, reserving the remaining ½ cup for later.
- Pour the mixture into the prepared casserole dish. Top with the reserved cheese, cover with aluminum foil, and bake for 45 minutes. The rice should be tender and the liquid absorbed.
- Garnish with fresh parsley and serve warm.
How to Serve Easy Stuffed Pepper Casserole
Serve this casserole warm, right out of the oven. It pairs well with a simple green salad or some crusty bread to soak up the delicious sauce.
How to Store Easy Stuffed Pepper Casserole
Once cooled, store any leftover casserole in an airtight container in the refrigerator. It will last for about 3-4 days. You can also freeze it for up to 3 months. To reheat, thaw overnight in the refrigerator and warm in the oven or microwave.
Tips to Make Easy Stuffed Pepper Casserole
- For extra flavor, consider using ground turkey or chicken instead of beef.
- You can customize the vegetables based on your preferences or what you have on hand.
- If you want a spicier kick, add some crushed red pepper flakes or jalapeños.
Variation
Try adding black beans or corn for additional texture and flavor. You can also switch up the cheese and use pepper jack or mozzarella for a twist.
FAQs
Can I use leftover rice for this dish?
Yes, you can use leftover cooked rice. Just reduce the baking time since the rice won’t need to cook as long.
Is this recipe gluten-free?
To make gluten-free, ensure you use certified gluten-free Worcestershire sauce and check the labels on the canned items.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead, cover it, and store it in the refrigerator until you’re ready to bake it.
Easy Stuffed Pepper Casserole
Ingredients
For the casserole
- 1 tablespoon olive oil for cooking
- 1.5 pounds lean ground beef
- 0.5 cup onion, diced
- 1 cup diced red bell pepper (about 1 whole pepper)
- 1 cup diced green bell pepper (about 1 whole pepper)
- 1 cup diced orange bell pepper (about 1 whole pepper)
- 2 teaspoons minced garlic
- 1 tablespoon Worcestershire sauce
- 0.75 teaspoon salt
- 0.25 teaspoon ground black pepper
- 0.5 teaspoon paprika
- 2 teaspoons Italian seasoning
- 1 14.5-ounce can diced tomatoes (undrained)
- 1 cup uncooked long grain white rice
- 1.5 cups beef broth
- 1 8-ounce can tomato sauce
- 1.5 cups shredded Colby Jack cheese (shredded and divided)
- Fresh parsley (for garnish)
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Spray a 9 x 13-inch casserole dish with nonstick cooking spray and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, about 7-10 minutes.
- Add diced red, green, and orange bell peppers along with diced onion to the skillet. Cook for about 5 minutes until the vegetables soften.
- Stir in minced garlic, Worcestershire sauce, salt, black pepper, paprika, and Italian seasoning.
- Add diced tomatoes with juice, beef broth, tomato sauce, and uncooked rice. Mix in 1 cup of shredded Colby Jack cheese, reserving the remaining ½ cup for topping.
Baking
- Pour the mixture into the prepared casserole dish. Top with the reserved cheese, cover with aluminum foil, and bake for 45 minutes.
- Check if the rice is tender and the liquid has been absorbed.
- Garnish with fresh parsley before serving.
