Hey y’all! If you’re craving a comforting, hearty dish that’s perfect for any night of the week, this Easy Stuffed Pepper Casserole is your go-to recipe. It’s a delightful twist on traditional stuffed peppers, combining all the savory flavors you love into a simple, family-friendly casserole. Ready to impress? Let’s get cooking!
Why You’ll Love This Easy Stuffed Pepper Casserole
- This dish combines all the classic flavors of stuffed peppers into an easy-to-make casserole.
- Perfect for meal prep, as it reheats beautifully and tastes even better the next day.
- A great way to use up extra peppers and ground beef in your pantry.
- Simple ingredients that you probably already have in your kitchen.
- It’s a one-pot meal, making cleanup a breeze!
Ingredients
- 1 pound ground beef
- 2 cups cooked white rice
- 3 large bell peppers, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Directions
Prepare the Ingredients
Preheat your oven to 375°F (190°C). Cook the rice according to package instructions and set aside.
Cook the Beef
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess fat.
Sauté Vegetables
Add the chopped onion, diced bell peppers, and garlic to the skillet. Cook for about 5 minutes until the vegetables are softened.
Combine and Simmer
Add the tomato sauce, diced tomatoes, Italian seasoning, salt, and pepper to the skillet. Stir to combine and let it simmer for about 10 minutes.
Assemble the Casserole
In a large baking dish, spread the cooked rice evenly. Pour the beef and vegetable mixture over the rice. Top with mozzarella and Parmesan cheese.
Bake
Bake in the preheated oven for 25 minutes until the cheese is melted and bubbly. Let it cool slightly before serving.
Notes
- For a vegetarian version, substitute ground beef with lentils or crumbled tofu. Learn more about lentils’ nutritional benefits here.
- This casserole is perfect for freezing. Just ensure it’s completely cooled before wrapping and freezing.
- Use fresh, ripe tomatoes for a fresher taste if you have them on hand.
Variations
- Spicy Kick: Add crushed red pepper flakes for a bit of heat.
- Cheesy Delight: Mix in some cheddar cheese for extra cheesiness.
- Mexican Twist: Use taco seasoning instead of Italian seasoning and add black beans.
Required Equipment
- Large skillet
- Large baking dish
- Mixing spoon
- Oven
Storage Instructions
Store this Easy Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 2 months. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
Pair this casserole with a fresh, crisp salad or some warm, crusty bread for a complete meal.
Pro Tips
- For best results, use fresh bell peppers that are firm and bright in color.
- Cook your rice slightly underdone as it will continue cooking in the oven. Learn more about perfect rice cooking techniques here.
- Let the casserole cool for a few minutes before serving for easier slicing and serving.
FAQ
- Can I use brown rice instead of white rice? Yes, you can use brown rice, but adjust the cooking times accordingly as it takes longer to cook.
- Can I prepare this casserole in advance? Absolutely! Prepare everything up to the baking step and refrigerate. Bake when ready to serve.
- What can I use instead of mozzarella cheese? You can substitute mozzarella with cheddar, Monterey Jack, or any melty cheese of your choice.