Easy Stuffed Pepper Casserole
A comforting casserole that combines all the flavors of stuffed peppers without the hassle of stuffing each pepper individually, perfect for family dinners and potlucks.
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.
Notes
For extra flavor, consider using ground turkey or chicken instead of beef. Customize the vegetables based on preferences. For a spicier kick, add crushed red pepper flakes or jalapeños. Store leftovers in an airtight container in the refrigerator for about 3-4 days, or freeze for up to 3 months.