Stuffed Pepper Casserole

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Stuffed Pepper Casserole is the ultimate comfort food that brings together the bold flavors of bell peppers, seasoned ground beef, savory tomato sauce, and melted cheese in one delicious, one-pan meal. It takes the classic stuffed pepper and turns it into an easy, family-friendly dish that’s hearty, colorful, and full of texture. The rice soaks up the flavors beautifully while the melted cheese on top creates a crave-worthy finish.

Perfect for a weeknight dinner or meal prep for the week, this casserole is a time-saving twist on a traditional favorite. It requires less assembly than stuffing individual peppers, yet you still get all the same satisfying bites. The combination of tender veggies, seasoned meat, and gooey cheese makes it a dish that everyone will ask for again and again.

Why You’ll Love This Stuffed Pepper Casserole

• It transforms a classic dish into a faster, easier version.
• Only one skillet or pan needed—less cleanup!
• Family-friendly and customizable to taste.
• Packed with protein and veggies, making it a wholesome meal.
• Ideal for batch cooking or freezing leftovers.

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Preparation Phase & Tools to Use

To prepare Stuffed Pepper Casserole efficiently, you’ll need a large skillet or sauté pan with a lid. This is essential for browning the meat, softening the vegetables, and simmering the casserole ingredients all in one place. A wooden spoon or silicone spatula will help you stir without scratching your cookware. You’ll also need a sharp knife and cutting board for prepping the peppers and onion. If you’re planning to bake the casserole with cheese on top, an oven-safe skillet or a baking dish is a must for the final step.

These tools make the process seamless and help build layers of flavor without dirtying a mountain of dishes.

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Preparation Tips

Dice your peppers and onions evenly so they cook at the same rate. If you want deeper flavor, sauté the veggies until slightly caramelized before adding other ingredients. Use lean ground beef or turkey to keep the dish lighter, and make sure to drain excess fat after browning to avoid a greasy texture. Using cooked rice will cut down cooking time, but if you’re using uncooked rice, be sure to add additional broth and allow for more simmering time. Lastly, don’t skimp on seasoning—a mix of garlic, herbs, and just the right amount of salt brings it all together.

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Ingredients for this Stuffed Pepper Casserole

• 1 lb ground beef (or ground turkey for a leaner option)
• 1 cup uncooked white rice (or use 2 1/2 cups cooked rice)
• 1 medium onion, finely diced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes
• 1 (8 oz) can tomato sauce
• 2 cups beef broth (or chicken broth)
• 1 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground black pepper
• 1 tsp salt (adjust to taste)
• 1 1/2 cups shredded cheddar cheese (or a blend of cheddar and mozzarella)
• 2 tbsp olive oil (for sautéing)
• Fresh parsley, chopped (for garnish)

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Step 1: Sauté the Aromatics

Heat olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.

Step 2: Brown the Ground Beef

Add the ground beef to the skillet and cook until fully browned, breaking it apart with a spoon as it cooks. Drain any excess grease from the pan to avoid making the casserole oily.

Step 3: Add the Vegetables

Toss in the chopped red and green bell peppers. Stir and cook for another 3-5 minutes until the peppers begin to soften but still have some bite.

Step 4: Mix in the Tomatoes and Seasoning

Pour in the diced tomatoes (with their juices), tomato sauce, dried oregano, paprika, salt, and pepper. Stir well to evenly distribute the seasonings.

Step 5: Add Rice and Broth

If using uncooked rice, stir it in now along with the beef broth. Bring the mixture to a simmer. Cover the skillet with a lid and reduce heat to low. Let it simmer for 20-25 minutes until the rice is tender and most of the liquid is absorbed. If using cooked rice, reduce broth to 1 cup and simmer for about 10 minutes until everything is heated through and flavors meld together.

Step 6: Add Cheese

Once the rice is tender, sprinkle shredded cheese over the top. Cover and let sit for 3-5 minutes until the cheese melts. If desired, transfer the mixture to a baking dish and broil for 2-3 minutes for a bubbly, golden top.

Step 7: Garnish and Serve

Top the casserole with freshly chopped parsley and serve hot. It pairs beautifully with a light salad, crusty bread, or on its own as a satisfying main dish.

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Notes

This casserole can be easily adapted to fit your preferences. Swap the ground beef with turkey or plant-based crumbles for a lighter or vegetarian version. If you prefer brown rice or cauliflower rice, simply adjust the liquid and cooking time accordingly. Want extra flavor? Add a splash of Worcestershire sauce or a pinch of red pepper flakes to the mix.

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Watch Out for These Mistakes While Cooking

• Using too much liquid: Especially when using cooked rice, reduce broth to avoid a soupy consistency.
• Undercooking the rice: Be sure the rice is tender before topping with cheese; check it before removing from heat.
• Skipping the seasoning: The flavors rely heavily on herbs, spices, and broth—taste as you go!
• Overcrowding the skillet: Use a large enough pan to allow even cooking.
• Not draining excess fat: If using regular ground beef, drain it well to avoid greasy texture.

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Storage Instructions

Allow leftovers to cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days. To freeze, portion the casserole into freezer-safe containers or bags. Label with the date and freeze for up to 3 months. Reheat in the microwave or oven until thoroughly hot. Add a little splash of broth or water when reheating to keep it from drying out.

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Estimated Nutrition

Per serving (based on 6 servings):

• Calories: 420
• Protein: 28g
• Carbohydrates: 32g
• Fiber: 3g
• Sugars: 5g
• Fat: 20g
• Saturated Fat: 9g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Cholesterol: 70mg
• Sodium: 680mg

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Frequently Asked Questions

Can I use brown rice instead of white rice?

Yes, but it will require a longer cooking time and a bit more liquid.

Can I make this casserole vegetarian?

Absolutely. Swap the ground meat with plant-based alternatives or beans, and use vegetable broth instead of beef.

What cheese works best?

Cheddar, mozzarella, or a blend of the two work perfectly. Pepper jack adds a spicy kick.

Can I use leftover rice?

Yes! Just reduce the broth and simmering time since the rice is already cooked.

Do I have to use both red and green peppers?

Not at all. You can use whichever color you prefer or have on hand.

Can I bake this in the oven?

Yes, after mixing all ingredients, top with cheese and bake at 375°F for 10-15 minutes until bubbly.

How do I avoid mushy rice?

Use long-grain rice and avoid overcooking. Keep an eye on the simmering process.

Is this recipe freezer-friendly?

Very much so! Cool completely, portion, and freeze in airtight containers for up to 3 months.

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Conclusion

Stuffed Pepper Casserole is everything you love about classic stuffed peppers, but without the hassle. It’s a one-pan, flavor-loaded comfort dish that’s easy to prep, customize, and store. Whether you’re feeding a crowd, prepping meals ahead, or simply craving something hearty and satisfying, this casserole will never disappoint. Enjoy its savory, cheesy goodness any night of the week.

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