Description
A hearty and comforting stuffed pepper casserole that captures all the flavors of classic stuffed peppers — without the fuss. Made with ground beef, rice, bell peppers, tomatoes, and melted cheese for an easy, family-friendly meal.
Ingredients
- 1 lb ground beef (or turkey)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), chopped
- 3 cloves garlic, minced
- 1 can (15 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup uncooked long-grain white rice
- 1 1/2 cups shredded cheddar or mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- In a large oven-safe skillet or Dutch oven, heat olive oil over medium heat. Add the ground beef and cook until browned, about 5–7 minutes. Drain excess fat if needed.
- Add onion, bell peppers, and garlic. Cook for 3–4 minutes until vegetables begin to soften.
- Stir in diced tomatoes, tomato sauce, beef broth, Italian seasoning, salt, and pepper. Mix well.
- Add the uncooked rice and stir to combine. Bring to a simmer, then cover and cook for 15–20 minutes on low heat, stirring occasionally, until rice is tender and liquid is mostly absorbed.
- Sprinkle shredded cheese evenly over the top.
- Transfer to the oven (if not already in an oven-safe skillet) and bake uncovered for 10–15 minutes, or until cheese is melted and bubbly.
- Remove from oven, garnish with chopped parsley, and let sit for 5 minutes before serving.
Notes
- Use brown rice or quinoa for a healthier option, but adjust cooking time accordingly.
- For extra flavor, substitute half the beef with Italian sausage.
- Can be made ahead and refrigerated for up to 2 days before baking.
- Freezes well for up to 3 months — thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American