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Stuffed Pepper Casserole

Comforting Stuffed Pepper Casserole for Family Dinner Joy

This Stuffed Pepper Casserole brings family together with comforting flavors and is perfect for busy weeknight dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 tbsp Olive oil Used for cooking the meat and sautéing the vegetables; can substitute with any cooking oil.
  • 1.5 lbs Lean ground beef Provides protein; substitute with ground turkey or chicken for a lighter option.
  • 1 diced Yellow onion Adds sweetness and depth of flavor.
  • 1 diced Red bell pepper Contributes sweetness and vibrant color.
  • 1 diced Green bell pepper Brings a slightly bitter taste.
  • 3 cloves Garlic Minced; enhances flavor.
For the Flavor
  • 1 tsp Italian or Cajun seasoning Adds depth and spice.
  • 2 tsp Worcestershire sauce Provides umami and complexity.
  • 0.5 tsp Salt Essential for flavor enhancement; adjust to taste.
  • 0.25 tsp Ground black pepper Essential for flavor enhancement; adjust to taste.
For the Filling
  • 14 oz Canned diced tomatoes Adds moisture and acidity.
  • 1 cup Long grain white rice Provides structure.
  • 1.5 cups Beef broth To cook the rice and infuse flavor.
For the Topping
  • 1.5 cups Shredded cheese Adds creaminess; e.g., cheddar or mozzarella.
  • Parsley For garnishing; optional.

Equipment

  • large skillet
  • casserole dish

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
  2. Add 1½ pounds of lean ground beef to the skillet, breaking it apart, and cook for about 8–10 minutes until browned.
  3. Stir in 1 diced yellow onion, 1 diced red bell pepper, 1 diced green bell pepper, and 3 minced garlic cloves. Sauté for 5–7 minutes.
  4. Sprinkle in 1 teaspoon of Italian or Cajun seasoning, 2 teaspoons of Worcestershire sauce, ½ teaspoon of salt, and ¼ teaspoon of ground black pepper. Stir well and simmer for about 2 minutes.
  5. Pour in a 14-ounce can of diced tomatoes and 1 cup of long grain white rice, mixing thoroughly.
  6. Gently pour in 1½ cups of beef broth, stir well, and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 20 minutes.
  7. Preheat your oven to 375°F (190°C) while the casserole simmers.
  8. Transfer the mixture into a greased casserole dish, top with 1½ cups of shredded cheese, and bake for 15–20 minutes.
  9. Let the casserole sit for a few minutes after removing from the oven. Garnish with chopped parsley before serving.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 45gProtein: 30gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 5gVitamin A: 20IUVitamin C: 45mgCalcium: 15mgIron: 20mg

Notes

This casserole can be prepared ahead of time and stored in the fridge or freezer for convenience. Use long grain white rice for optimal texture.

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