If you love stuffed peppers but are looking for an easier, more convenient way to enjoy this dish, look no further than this Stuffed Pepper Casserole. It has all the delicious flavors of traditional stuffed peppers but with a fraction of the effort. With ground beef, bell peppers, tomatoes, and rice baked together and topped with melted cheese, this casserole delivers all the savory comfort you crave in one dish. It’s an excellent weeknight dinner that’s quick to make, hearty, and family-friendly.
This dish is perfect for busy nights when you want something hearty, filling, and satisfying but don’t have the time to prepare individual stuffed peppers. It’s also a great way to use up ingredients you may already have in your pantry and fridge. Whether you’re cooking for yourself or for a crowd, this casserole is sure to be a hit!
Why You’ll Love This Recipe
- Quick and Easy: This casserole takes just 35 minutes to make, making it perfect for a busy weeknight dinner.
- Comforting and Hearty: Packed with ground beef, bell peppers, and rice, this dish is filling and comforting.
- One-Pot Wonder: With everything baked in one dish, cleanup is a breeze.
- Customizable: You can swap in different types of cheese, or even add extra vegetables like zucchini or mushrooms.
- Family-Friendly: This casserole is a guaranteed crowd-pleaser, even for picky eaters!
Ingredients
- Ground beef
- Onion, chopped
- Bell peppers, chopped
- Diced tomatoes (canned)
- Cooked rice
- Shredded cheese
- Salt and pepper
Variations
- Vegetarian Version: Replace the ground beef with plant-based ground meat or beans for a vegetarian alternative.
- Add More Veggies: Feel free to add other veggies like corn, zucchini, or spinach to pack in more nutrition and flavor.
- Spicy Twist: Add diced jalapeños or chili powder for a little extra heat.
- Different Cheeses: Switch out the shredded cheese for cheddar, Monterey Jack, or a blend of your favorite cheeses.
- Use Quinoa: Swap rice with quinoa for a protein-packed, gluten-free alternative.
How to Make the Recipe
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and prepare a baking dish by lightly greasing it.
Step 2: Cook the Ground Beef
In a skillet, cook the ground beef over medium heat, breaking it up as it cooks. Once browned, add the chopped onion and cook until softened.
Step 3: Add the Bell Peppers
Add the chopped bell peppers to the skillet and cook for a few more minutes, until the peppers are softened.
Step 4: Stir in the Tomatoes and Rice
Stir in the canned diced tomatoes, cooked rice, salt, and pepper. Mix everything together and let it cook for another few minutes to combine the flavors.
Step 5: Transfer to Baking Dish
Transfer the beef and rice mixture to your prepared baking dish. Spread it evenly and top with shredded cheese.
Step 6: Bake
Bake the casserole in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
Step 7: Serve and Enjoy!
Once done, remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy the hearty flavors of this simple and delicious casserole!
Tips for Making the Recipe
- Brown the Beef Well: Be sure to brown the beef thoroughly to develop rich flavor before adding the vegetables.
- Don’t Overcook the Peppers: Bell peppers should be softened but still slightly crisp, so avoid overcooking them to maintain their texture.
- Use Leftover Rice: If you have leftover rice, it’s a great way to save time on this recipe. You can use either white or brown rice, depending on your preference.
- Add More Cheese: Feel free to add more cheese for a cheesier dish. A mixture of cheeses like mozzarella and cheddar works well.
- Make it a Complete Meal: For extra fiber and nutrients, consider adding beans (like black beans or kidney beans) to the mix.
How to Serve
This Stuffed Pepper Casserole is a complete meal on its own, but it can be served with a simple side salad or steamed vegetables to balance the richness of the casserole. It also pairs perfectly with a slice of warm, crusty bread for dipping.
Make Ahead and Storage
Storing Leftovers
Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until hot.
Freezing
To freeze, allow the casserole to cool completely, then cover tightly with plastic wrap and aluminum foil. Freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F for 20-30 minutes until heated through.
Reheating
To reheat leftovers, place them in the microwave or bake at 350°F for about 15 minutes until the casserole is heated through and the cheese is bubbly.
FAQs
- Can I use ground turkey instead of ground beef?
Yes, ground turkey or chicken can be used as a leaner alternative to ground beef. - Can I add more vegetables to the casserole?
Absolutely! Try adding zucchini, mushrooms, or spinach for more flavor and nutrients. - Can I use a different type of rice?
Yes, you can use any type of cooked rice. Brown rice, white rice, or even quinoa would work great. - Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day ahead and refrigerate it. Just bake it when you’re ready to serve. - What can I use instead of cheese?
If you’re dairy-free, you can use a dairy-free cheese alternative or simply omit the cheese. - Can I make this casserole in a slow cooker?
Yes, you can cook the beef, onions, and peppers in a skillet first, then transfer them to the slow cooker and cook on low for 4-5 hours. Add the cheese towards the end. - How can I make this casserole spicier?
Add chili powder, cayenne pepper, or diced jalapeños for a spicy twist. - Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes, but you may need to adjust the cooking time since fresh tomatoes contain more liquid. - Can I add beans to the casserole?
Yes, beans like black beans or kidney beans would be a great addition to this casserole. - Can I freeze this casserole?
Yes, this casserole freezes well for up to 3 months. Make sure to let it cool completely before freezing.
Conclusion
Stuffed Pepper Casserole is a simple, hearty, and flavorful dish that’s perfect for any night of the week. With its rich combination of ground beef, peppers, rice, and melted cheese, it’s a meal that everyone will enjoy. Plus, it’s easy to customize with your favorite ingredients and can be made ahead of time, making it a convenient option for busy families. Whether you’re cooking for a small group or a large crowd, this casserole is sure to satisfy your hunger and warm you up on even the coldest days.
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Stuffed Pepper Casserole
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This stuffed pepper casserole is a hearty and flavorful dish that combines all the elements of traditional stuffed peppers into a simple, easy-to-make casserole. With seasoned ground beef, tender bell peppers, juicy tomatoes, and gooey melted cheese, it’s a family-friendly meal that’s both satisfying and delicious.
Ingredients
- 1 lb ground beef
- 1 onion, chopped
- 2 bell peppers, chopped
- 1 can diced tomatoes (14.5 oz)
- 1 cup cooked rice
- 1 cup shredded cheese (cheddar or your preferred variety)
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, cook the ground beef and chopped onion over medium heat until the beef is browned and the onion is softened.
- Add the chopped bell peppers to the skillet and cook for 3-4 minutes, until they are tender.
- Stir in the can of diced tomatoes (including the juice), cooked rice, salt, and pepper. Mix well and cook for another 2-3 minutes.
- Transfer the beef and vegetable mixture to a baking dish and spread it out evenly.
- Top with the shredded cheese, covering the casserole.
- Bake in the preheated oven for 25 minutes, or until the cheese is melted and bubbly.
- Serve hot and enjoy!
Notes
- You can substitute ground turkey or chicken for a lighter version of the casserole.
- Feel free to use any type of cheese you prefer, such as mozzarella or a blend of cheeses.
- For extra flavor, consider adding a teaspoon of dried herbs such as oregano or Italian seasoning.
- This casserole can also be made ahead of time and stored in the fridge, then baked when ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes