Description
This Stuffed Pepper Casserole is a delicious, hearty one-pot meal that combines the classic flavors of stuffed peppers in an easy-to-make casserole form. Ground beef, bell peppers, rice, and a blend of savory herbs come together with tomato sauce and cheese, creating a comforting and satisfying dish perfect for weeknight dinners.
Ingredients
Scale
Vegetables and Aromatics
- 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)
Meat
- 1 lb lean ground beef (90-93%)
Tomatoes and Sauces
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
Seasonings
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Grains and Broth
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Dairy
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat your oven to 375 degrees F. In a 12-inch ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the minced garlic, diced onion, diced bell peppers, and lean ground beef. Sauté these ingredients together for about 10 minutes until the beef is thoroughly browned and the peppers and onions are softened.
- Add Remaining Ingredients: Stir in the tomato sauce, petite diced tomatoes, salt, pepper, dried oregano, dried basil, dried parsley, uncooked white minute rice, and beef broth. Mix everything thoroughly to combine all flavors evenly.
- Bake: Cover the skillet with aluminum foil. If your skillet is not ovenproof, transfer the mixture to a casserole dish and cover it with foil or a lid. Bake the casserole in the preheated oven at 375 degrees F for 20 minutes to allow the rice to cook and absorb the liquids.
- Add Cheese: After the initial baking time, remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top of the casserole. Return it to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and slightly browned.
- Serve: At this stage, the rice will have absorbed the liquid, and the casserole is hot and ready to serve. Scoop portions onto plates and enjoy a comforting, balanced meal that delivers the delightful flavors of stuffed peppers in a convenient casserole format.
Notes
- Use an ovenproof skillet or Dutch oven for an easy, one-pot meal and less cleanup.
- If you don’t have minute rice, you can use regular long-grain white rice but extend the baking time by about 15 minutes and check the liquid level.
- For a vegetarian version, substitute the ground beef with cooked lentils or plant-based ground meat and use vegetable broth.
- This casserole can be refrigerated for up to 3 days and reheated in the oven or microwave.
- You can customize the cheese topping with other cheese types like cheddar or Monterey Jack if desired.
