Stuffed Pepper Casserole

All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the skirt with succulent seasoned rice and vegetables.

I love stuffed peppers. So much that I have quite a few variegated recipes on the blog now! If you’re looking for some solid stuffed pepper recipes, try these turkey stuffed peppers, stuffed poblano peppers, or stuffed pepper soup to switch things up.

The Weightier Stuffed Pepper Casserole

This recipe takes the archetype stuffed pepper idea and turns it into a big, tasty casserole that’s super easy to make when you’ve got a hungry family to feed. Instead of messing virtually with individual peppers, you just layer everything in a dish. It’s like stuffed peppers, but way less fussy.

Stuffed pepper casserole is super hearty and satisfying thanks to all the rice and chopped veggies. (Plus it’s naturally gluten-free!) I used onion and tomatoes as well as red, green, and orange tintinnabulate peppers for crunch and color. Then I widow minced garlic, Worcestershire sauce, paprika, and Italian seasoning to them for some tasty flavor. Combined with the filling rice and all that ooey-gooey cheese, this is one knockout dinner!

Ingredient List

Here is everything you’ll need to put together this flavorful stuffed pepper casserole! I’ve moreover widow in some tips on what you can swap in if you’re missing something from the lineup. This casserole is easy to customize with things you have on hand. (Check out the recipe vellum unelevated for word-for-word measurements for each ingredient.)

• Olive Oil: For cooking the ground whinge and veggies in.
• Lean Ground Beef: The main protein of the casserole. You can swap it with ground turkey for something lighter.
• Onion: Diced onions add a nice kick. You can use red or white onions, or plane shallots if you want.
• Bell Peppers (Red, Green, and Orange): These colorful peppers add a sweet savor and nice crunch.
• Garlic: Fresh garlic is best, but you can moreover use garlic powder in a pinch.
• Worcestershire Sauce: Adds depth to the flavor. If you don’t have it, a bit of soy sauce or balsamic vinegar can work too.
• Salt and Woebegone Pepper: Add these vital seasonings to taste!
• Paprika: So the stuffed pepper casserole has some smoky, warm flavor.
• Italian Seasoning: A tasty tousle of herbs like oregano, basil, and thyme.
• Diced Tomatoes and Tomato Sauce: For rich, tomato-y goodness.
• Long Grain White Rice: The main carb in the dish. You can moreover use brown rice or cauliflower rice for a low-carb option. It’s a unconfined way to make this stuffed pepper casserole keto-friendly.
• Beef Broth: To add moisture and a meaty savor to the dish. Chicken goop or vegetable goop will both work as substitutes.
• Shredded Colby Jack Cheese: The perfect finishing touch for some melty goodness. You can moreover substitute for any other melty, savory type like cheddar cheese. Mozzarella cheese is flipside unconfined option.
• Parsley: Because fresh herbs on top are unchangingly a must!

Stuffed Pepper Casserole Recipe

Let’s get into how to make this succulent stuffed pepper casserole! Trust me, once you try it, you’ll want it for dinner all the time. It’s so satisfying and filling, everything a hearty dinner should be!

1. Preheat Oven, Prepare Sultry Dish: Preheat the oven to 375 degrees Fahrenheit. Then spray a 9×13 casserole dish with nonstick cooking spray and set aside.
2. Brown Ground Beef: In a large skillet, melt and brown the meat over medium-high heat.
3. Sauté Vegetables: Add the diced peppers and onion then stir and melt for 5 minutes until the vegetables soften.
4. Add Seasonings: Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning and then stir to combine.
5. Layer: Pour in the diced tomatoes with juice, whinge broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
6. Bake: Pour the mixture into the prepared sultry dish. Top with remaining cheese, imbricate with aluminum foil then torch for well-nigh 45 minutes. The liquid should be undivided and the rice cooked through.
7. Serve: Garnish with fresh parsley and enjoy!

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Print

Easy Stuffed Pepper Casserole

All the hearty, flavorful goodness of a stuffed pepper in one easy-to-make casserole! Stuffed pepper casserole is easy, cheesy, and packed to the skirt with succulent seasoned rice and vegetables.

Course Dinner

Cuisine American

Keyword stuffed pepper casserole, stuffed pepper casserole recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 people

Calories 352kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 1/2 pounds lean ground whinge
• 1/2 cup onion diced
• 1 red tintinnabulate pepper diced
• 1 green tintinnabulate pepper diced
• 1 orange tintinnabulate pepper diced
• 2 teaspoons garlic minced
• 1 tablespoon Worcestershire sauce
• 3/4 teaspoon salt
• 1/4 teaspoon ground woebegone pepper
• 1/2 teaspoon paprika
• 2 teaspoons Italian seasoning
• 14 ounces diced tomatoes, undrained
• 1 cup long grain white rice
• 1 1/2 cups beef broth
• 8 ounces tomato sauce
• 1 1/2 cups Colby Jack cheese, shredded and divided
• parsley for garnish

Instructions

• Preheat the oven to 375 degrees Fahrenheit. Spray the 9×13 casserole dish with nonstick cooking spray and set aside.
• In a large skillet, melt and brown the meat over medium-high heat.
• Add the diced peppers and onion then stir and melt for 5 minutes until the vegetables soften.
• Add in the garlic, Worcestershire, salt, pepper, paprika, and Italian seasoning then stir to combine.
• Pour in the diced tomatoes with juice, whinge broth, tomato sauce, rice, and 1 cup shredded cheese. Reserve the remaining ½ cup cheese for the top.
• Pour the mixture into the prepared sultry dish. Top with remaining cheese, imbricate with aluminum foil then torch for well-nigh 45 minutes. The liquid should be undivided and the rice cooked through.
• Garnish with fresh parsley and enjoy!

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