Description
Stuffed Pepper Casserole is a delicious one-dish meal that combines ground beef, rice, and bell peppers, topped with melted cheese.
Ingredients
Scale
- 1 pound ground beef (can substitute with ground turkey or chicken)
- 1 cup cooked rice (white or brown)
- 3 pieces bell peppers, diced (any color preference)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) diced tomatoes, undrained
- 1 tablespoon Worcestershire sauce (soy sauce can be used as a twist)
- 1 teaspoon Italian seasoning
- to taste salt and pepper
- 1 cup shredded cheese (Cheddar or Monterey Jack)
- as needed olive oil (for sautéing)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large skillet over medium heat, add a drizzle of olive oil and sauté the chopped onion until translucent.
- Add minced garlic and then the ground beef, cooking until browned and breaking the meat apart with a spoon.
- Stir in diced bell peppers and cook for a few minutes until slightly softened.
- Add cooked rice, diced tomatoes (with their juice), Worcestershire sauce, Italian seasoning, salt, and pepper. Stir well and let simmer for about 5 minutes.
- Pour the mixture into a greased 9×13-inch casserole dish, spreading it evenly.
- Sprinkle the shredded cheese over the top of the casserole.
- Bake for 25-30 minutes until the cheese is melted and bubbly.
- Let cool slightly before serving.
Notes
- Feel free to customize the recipe with your favorite vegetables.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
Keywords: Stuffed Pepper Casserole, one-dish meal, ground beef casserole