Description
This Stuffed Pepper Casserole is a one-pan twist on the classic dish, combining seasoned ground beef, tender bell peppers, cooked rice, and a rich tomato base—all topped with gooey melted cheese. It’s quick to assemble, perfect for meal prep, and easy to customize for your family’s preferences. Whether you’re after comfort food or a weeknight win, this casserole delivers.
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 pound ground beef
1 green bell pepper, chopped
1 red bell pepper, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/2 teaspoon paprika
1 can (14.5 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
2 cups cooked white rice
1 1/2 cups shredded cheddar and mozzarella cheese blend
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
1. In a large skillet or Dutch oven, heat olive oil over medium heat. Add diced onions and minced garlic, cooking until fragrant and translucent.
2. Add ground beef to the pan and cook until fully browned, breaking it up with a spoon. Drain excess grease if necessary.
3. Stir in chopped green and red bell peppers. Cook for about 5 minutes, just until they begin to soften.
4. Season with salt, pepper, Italian seasoning, and paprika. Mix well. Add diced tomatoes and tomato sauce, stirring to combine. Bring to a simmer.
5. Fold in the cooked rice and simmer for another 3-4 minutes, letting the flavors meld.
6. Preheat the oven to 375°F (190°C). Sprinkle shredded cheese over the top.
7. Transfer the skillet to the oven and bake for 10–15 minutes, or until the cheese is melted and bubbly.
8. Let the casserole rest for a few minutes. Garnish with fresh parsley and serve warm.
Notes
For added flavor, substitute half the tomato sauce with salsa or enchilada sauce.
This casserole is a great way to use leftover rice—just make sure it’s not overly wet.
Make it spicier by adding red pepper flakes or jalapeños during the sauté.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 6g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Stuffed Pepper Casserole, casserole dinner, easy family meals