Description
This Stuffed Pepper Casserole Recipe is a delicious twist on traditional stuffed peppers, combining all the flavors in an easy-to-make casserole. With layers of seasoned ground beef, colorful bell peppers, rice, and gooey cheese, this hearty dish is perfect for a satisfying family dinner.
Ingredients
Scale
For the Casserole:
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (14.5-ounce) can diced tomatoes, with juice
- 1 (8-ounce) can tomato sauce
- 1 cup cooked white rice
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
For Garnish:
- Fresh parsley, for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the Beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Drain excess fat.
- Add Vegetables: Add diced onion and garlic, sauté until softened. Stir in chopped bell peppers and cook for 5 minutes.
- Season and Combine: Season with Italian seasoning, salt, and black pepper. Add diced tomatoes, tomato sauce, and cooked rice. Stir until well combined and heated through.
- Assemble and Bake: Transfer mixture to a greased 9×13-inch baking dish. Sprinkle cheddar and mozzarella cheeses over the top. Bake for 15–20 minutes until cheese is melted and bubbly.
- Serve: Let cool slightly before serving. Garnish with fresh parsley if desired.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- Brown rice or quinoa also work well in place of white rice.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 6g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
