Why Make This Recipe
Stuffed Pepper Casserole is a hearty and satisfying dish that brings the flavors of traditional stuffed peppers into a simple, one-pan meal. It’s perfect for busy weeknights when you want something nutritious and filling without spending hours in the kitchen. Plus, it’s great for feeding the whole family!
How to Make Stuffed Pepper Casserole
Ingredients:
- 1 pound ground beef
- 2 bell peppers, chopped
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire Sauce
- 1 (15 oz) can low sodium beef broth
- 1 (15 oz) can diced tomatoes
- 1 cup uncooked long grain white rice
Directions:
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until it’s browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet, cooking until they are softened.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, and uncooked rice.
- Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 20 minutes or until the rice is cooked.
- Transfer the mixture to a baking dish, cover with aluminum foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let it rest for a few minutes before serving.
How to Serve Stuffed Pepper Casserole
Stuffed Pepper Casserole can be served hot out of the oven. It pairs well with a simple green salad or some bread. You can sprinkle some cheese on top before serving for extra flavor.
How to Store Stuffed Pepper Casserole
To store leftovers, let the casserole cool completely. Then, place it in an airtight container and refrigerate. It can stay fresh for up to 3 days. You can also freeze it for up to 2 months. Just thaw in the fridge overnight before reheating.
Tips to Make Stuffed Pepper Casserole
- You can add more vegetables to the casserole, like corn or zucchini, for extra nutrition.
- Use different types of ground meat, such as turkey or chicken, for a lighter version.
- If you like spicy food, consider adding some diced jalapeños or pepper flakes.
Variation
If you want a vegetarian version, you can replace the ground beef with black beans or lentils. This also makes a tasty and filling meal!
FAQs
Q: Can I make this dish ahead of time?
A: Yes, you can prepare the casserole a day in advance. Just cover it and store it in the fridge before baking.
Q: What can I serve with this casserole?
A: It goes great with a green salad, garlic bread, or a side of steamed vegetables.
Q: Can I use brown rice instead?
A: Yes, but you will need to adjust the cooking time and possibly add more liquid since brown rice takes longer to cook than white rice.
Stuffed Pepper Casserole
Ingredients
Main ingredients
- 1 pound ground beef Can be switched with turkey or chicken for a lighter option.
- 2 pieces bell peppers, chopped Any color bell peppers can be used.
- 1 piece onion, finely chopped
- 3 cloves garlic, minced
- 1 Tablespoon Worcestershire Sauce
- 1 15 oz can low sodium beef broth
- 1 15 oz can diced tomatoes
- 1 cup uncooked long grain white rice
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add the chopped bell peppers, onion, and garlic to the skillet; cook until softened.
- Stir in the Worcestershire sauce, beef broth, diced tomatoes, and uncooked rice.
- Bring the mixture to a boil, then reduce the heat and cover. Simmer for about 20 minutes or until the rice is cooked.
- Transfer the mixture to a baking dish, cover with aluminum foil, and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Let it rest for a few minutes before serving.
