Stuffed Pepper Casserole
A hearty and comforting dish combining ground beef, bell peppers, and rice in a cheesy casserole that's perfect for family gatherings and busy nights.
Servings: 6 servings
Calories: 425kcal
Ingredients
Main Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil For sautéing
- 1 small onion, diced Adds sweetness
- 2 cloves garlic, minced Infuses warmth
- 2 large bell peppers, diced Any color
- 1.5 cups cooked white rice Binder for the casserole
- 1 can (14.5 ounces) diced tomatoes, drained Juicy and tangy
- 1 can (8 ounces) tomato sauce Brings moisture
- 2 tablespoons tomato paste Intensifies tomato flavor
- 1 tablespoon Worcestershire sauce Adds umami
- 1.5 teaspoons Italian seasoning
- to taste Salt and pepper For seasoning
- 1.5 to 2 cups shredded cheddar cheese Melty topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- In a large skillet, heat the olive oil over medium heat and sauté the diced onion for about 3–4 minutes until softened.
- Add the minced garlic and cook for an additional 30 seconds.
- Stir in the ground beef and cook until browned, draining any excess fat.
- Add the diced bell peppers and cook for another 4–5 minutes until they start to soften.
- Stir in the diced tomatoes, tomato sauce, tomato paste, Worcestershire sauce, Italian seasoning, salt, and pepper, and let simmer for 5 minutes.
- Remove from heat and fold in the cooked rice until well combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Sprinkle shredded cheddar cheese generously over the top.
- Bake in the oven for 20–25 minutes until the cheese is melted and bubbly.
- Allow to rest for a few minutes before serving.
Notes
For a vegetarian option, substitute ground beef with black beans or lentils. Leftover rice can expedite preparation. For meal prep, this dish freezes well.