Stuffed Pepper Casserole Recipe
All the cozy flavor of classic stuffed peppers, seasoned ground beef, tender rice, sweet green peppers, and melty cheese in a rich tomato sauce, baked into one easy, scoopable 9x13 casserole. No hollowing, no fuss.
Servings 6
Calories 433kcal
Ingredients
Ingredients
- 1 pound ground beef 85/15
- 3-4 green bell peppers, chopped about 4 cups
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, uncooked about 3 cups cooked
- 1 can (14.5 ounces) diced tomatoes with juice
- 1 can (15 ounces) tomato sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning (or 1 teaspoon of oregano)
- 1 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- 1 cup sharp cheddar divided
- 1 cup mozzarella
Instructions
Instructions
- Cook the rice according to the package, pulling it off the heat a minute or two early so it stays just shy of tender. Fluff and set aside.
- Preheat the oven to 350°F. If baking in a dish, grease a 9x13. If baking in cast iron, use a large (12-inch) oven-safe cast iron skillet for the next steps so you can bake right in it.
- In your skillet over medium-high heat, brown the ground beef with the onion, 6 to 8 minutes, breaking up the beef. Drain most of the grease. Stir in the garlic and cook 1 minute more, just until fragrant.
- Add the chopped green peppers and cook about 5 minutes, until they start to soften.
- Stir in the diced tomatoes with juice, tomato sauce, beef broth, Worcestershire, Italian seasoning, salt, and pepper. Simmer 5 minutes.
- Remove from the heat and fold in the cooked rice and 1/2 cup of the cheddar. Taste and adjust salt.
- If using a baking dish, spread everything into the greased 9x13. If using cast iron, just even out the top right in the skillet. Either way, top with the remaining 1/2 cup cheddar and all of the mozzarella.
- Bake 20 to 25 minutes, until the cheese is melted and the edges bubble. Broil 1 to 2 minutes for a golden top if you like. Rest 5 minutes before serving.
Notes
Rice: Slightly undercook the rice so it does not turn mushy in the oven. Leftover cooked rice works great here and saves a pot.
Peppers: Any color bell pepper works; sweeter colors make a slightly sweeter casserole.
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheating: Warm single portions in the microwave for a minute or two, or reheat a larger amount covered in a 350°F oven until hot. If it looks dry, stir in a splash of beef broth or water.
Freezing: For the best texture, freeze it assembled but unbaked and add the cheese when you bake it, then thaw overnight in the fridge and bake from thawed. For grab-and-go portions, cool the baked casserole completely and freeze in individual servings. Either way, freeze up to 3 months; the peppers soften a little more after freezing.
Nutrition
Calories: 433kcal | Carbohydrates: 31g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 793mg | Potassium: 524mg | Fiber: 2g | Sugar: 3g | Vitamin A: 545IU | Vitamin C: 50mg | Calcium: 268mg | Iron: 2mg
