Description
This Stuffed Pepper Casserole is a delicious and easy one-pan meal that combines sautéed ground beef, bell peppers, aromatic herbs, and rice baked together with tomato sauce and topped with melted mozzarella cheese. It’s a comforting dish that captures the essence of stuffed peppers in a simple casserole format, perfect for a hearty family dinner.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2-3 bell peppers – any color)
- 1 lb lean ground beef (90-93%)
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat the oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add minced garlic, diced onion, diced bell peppers, and ground beef. Sauté for about 10 minutes or until the beef is fully browned and the peppers and onions have softened.
- Add Remaining Ingredients: Pour in the tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, uncooked white minute rice, and beef broth. Stir well to combine all the ingredients evenly.
- Bake: Cover the skillet with aluminum foil. If your skillet is not ovenproof, transfer the mixture to a casserole dish and cover with a lid or foil. Bake in the preheated oven at 375 degrees F for 20 minutes to allow the rice to cook and absorb the liquid.
- Add Cheese: After 20 minutes of baking, carefully remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top. Return the dish to the oven and bake for an additional 10 minutes or until the cheese is melted and begins to turn golden brown.
- Serve: Remove from the oven when the cheese is melted and bubbly, and the rice has absorbed all the liquid. Let it cool slightly, then serve warm and enjoy your comforting stuffed pepper casserole!
Notes
- You can use any color combination of bell peppers to add vibrant colors and flavors.
- If you prefer a spicier dish, consider adding red pepper flakes or chopped jalapeños when sautéing.
- To make this recipe dairy-free, omit the cheese or use a plant-based cheese alternative.
- Leftovers can be refrigerated for up to 3 days and reheated gently before serving.
- This recipe works well with ground turkey or chicken if you want a leaner protein option.
