Oh, casseroles! Is there anything more comforting? I mean, seriously, after a long day, who doesn’t want a big ol’ pan of warm, cheesy goodness? And this stuffed pepper casserole? It’s like taking all the best parts of stuffed peppers – that savory beef, those tender peppers, the yummy rice – and just… simplifying it! No stuffing, no fuss. Just pure deliciousness.
We love stuffed peppers in my house. But sometimes, you know, you just don’t have the time to individually stuff a million peppers. That’s where this recipe comes in! It’s basically a deconstructed stuffed pepper. Same amazing flavors, way less work. Trust me, this stuffed pepper casserole will become a weeknight staple. You’ll be making it again and again!
Why You’ll Love This STUFFED PEPPER CASSEROLE
Okay, so why *should* you make this stuffed pepper casserole? Well, let me tell ya! It’s got a whole bunch of things going for it. Think of it as your new best friend in the kitchen. Seriously!
- Easy to make: We’re talking minimal effort, maximum flavor!
- Family-friendly: Even the pickiest eaters will gobble this up. I promise!
- Customizable: Throw in your favorite veggies, swap out the cheese – make it *yours*!
- Hearty and flavorful: This is stick-to-your-ribs comfort food at its finest. Yum!
- Great for meal prep: Make it on Sunday, enjoy it all week long. Boom!
STUFFED PEPPER CASSEROLE is Easy to Make
Seriously, if I can make it after a crazy day, you can too! It’s *that* simple.
A Family-Friendly STUFFED PEPPER CASSEROLE
My kids are obsessed, and that’s saying something. No complaints, just happy faces!
This STUFFED PEPPER CASSEROLE is Customizable
Don’t like green peppers? Use yellow! Want it spicier? Add some red pepper flakes! The possibilities are endless!
Ingredients for Your STUFFED PEPPER CASSEROLE
Alright, let’s gather our goodies! Here’s what you’ll need to whip up this amazing stuffed pepper casserole. Don’t worry if you’re missing something – it’s super flexible! But trust me, this combo is *chef’s kiss*.
- 1 medium green bell pepper, diced
- 1 ½ pounds lean ground beef
- 3 small garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 teaspoon Italian or Cajun seasoning (I usually go for Cajun!)
- 1 ½ cups beef broth
- ½ teaspoon salt
- 14 ounces canned diced tomatoes
- ¼ teaspoon ground black pepper
- 1 cup long-grain white rice
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix – I like a mix!)
- Fresh parsley for garnish (optional, but it makes it look so pretty!)
How to Make STUFFED PEPPER CASSEROLE: Step-by-Step Instructions
Okay, here’s the fun part! Let’s get cooking! Don’t worry, it’s super easy. Just follow these steps, and you’ll have a delicious stuffed pepper casserole in no time. I promise! Get ready to impress everyone (including yourself!).
Preparing the Meat and Vegetables for STUFFED PEPPER CASSEROLE
First things first, crank up that oven to 350°F (180°C). You’ll want it nice and toasty for later. Now, grab your skillet (make sure it’s oven-safe!) and drizzle in the olive oil. Heat it up over medium-high heat. Once it’s shimmering, toss in that ground beef! You’ll want to break it up with a spatula as it cooks. Keep going until it’s fully browned. And hey, don’t forget to drain any excess fat! Nobody wants a greasy casserole.
Next up, add the diced onion and both bell peppers to the skillet. Cook ’em for about 2-3 minutes, just until they start to soften a little. They don’t need to be completely cooked through, just a little tender. This step really brings out their flavor!
Combining Ingredients for the Perfect STUFFED PEPPER CASSEROLE
Alright, now for the good stuff! Stir in the minced garlic, Italian or Cajun seasoning (my personal fave!), Worcestershire sauce, salt, and pepper. Give it a good mix and let it cook for another 30 seconds. The smell will be amazing, trust me!
Now, add the canned diced tomatoes and mix everything together really well. Then, pour in the rice and beef broth. Stir it all up, making sure the rice is evenly distributed. Bring the mixture to a boil. Once it’s bubbling, cover the skillet with a lid or foil (if you’re using a casserole dish without a lid). It’s almost time to bake!
Baking and Finishing Your STUFFED PEPPER CASSEROLE
Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the rice is tender. Now, here’s a little tip: check the rice for doneness. If it’s still a bit firm, add a splash of water and bake for a few more minutes. We want perfectly cooked rice, not crunchy rice!
Once the rice is cooked, pull the skillet out of the oven (careful, it’s hot!). Sprinkle that glorious shredded cheese evenly over the top. Then, pop the skillet back under the broiler for 3-5 minutes, just until the cheese is melted, bubbly, and slightly golden brown. Mmm, cheese!
Finally, remove the skillet from the broiler (again, careful!). Garnish with fresh parsley before serving. And that’s it! Your stuffed pepper casserole is ready to devour. Get ready for some serious yumminess!
Tips for the Best STUFFED PEPPER CASSEROLE
Okay, so you’ve got the basics down, right? But here are a few extra little tricks I’ve learned over the years to make your stuffed pepper casserole *absolutely* amazing. I’m talkin’ next-level delicious!
- Don’t overcook the rice! Seriously, mushy rice is a bummer. Keep an eye on it while it’s baking and test it often.
- Adjust the seasoning to *your* taste. Not a fan of Cajun spice? Use Italian! Want more heat? Add a pinch of red pepper flakes. It’s your casserole, make it how you like it!
- Use good quality cheese. Trust me, the better the cheese, the better the casserole. I love a sharp cheddar or a creamy mozzarella. Or both!
- Let it rest for a few minutes before serving. This lets the flavors meld together and makes it easier to scoop. Plus, it cools down a bit so you don’t burn your tongue!
STUFFED PEPPER CASSEROLE Variations
Alright, so you’ve made the basic recipe, and it’s a hit! Awesome! But what if you want to mix things up a little? Well, guess what? This stuffed pepper casserole is *super* versatile! There are a million ways to tweak it and make it your own. Seriously, get creative! Don’t be afraid to experiment!
Add Different Vegetables to Your STUFFED PEPPER CASSEROLE
Want to sneak in some extra veggies? Go for it! Zucchini, mushrooms, corn – they all work great in this casserole. Just dice ’em up and toss ’em in with the onions and peppers. Easy peasy! My kids never even notice the extra veggies. It’s my little secret!
Spice Up Your STUFFED PEPPER CASSEROLE
Feeling a little daring? Add some heat! Use different types of peppers, like poblanos or jalapeños, for a spicier kick. Or, if you’re not *quite* that brave, just add a pinch of red pepper flakes. Trust me, it’ll wake up your taste buds! Just be careful not to overdo it – unless you *really* like it hot!
Serving Suggestions for Your STUFFED PEPPER CASSEROLE
Okay, so you’ve got this amazing stuffed pepper casserole, but what do you serve with it? Well, honestly, it’s pretty darn good on its own! But if you want to make it a *complete* meal, here are a few ideas. My favorite? A simple side salad and some crusty garlic bread! Yum!
Storing and Reheating Your STUFFED PEPPER CASSEROLE
Got leftovers? Lucky you! This stuffed pepper casserole is just as good (if not better!) the next day. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, you can either nuke it in the microwave (easy peasy!) or warm it up in the oven. If you’re using the oven, just cover it with foil and bake at 350°F (180°C) until heated through. Enjoy!
Nutritional Information for STUFFED PEPPER CASSEROLE
Okay, quick note: nutrition info can vary *a lot* depending on the brands and ingredients you use. So, this is just an estimate, not a guarantee! Just sayin’!
Frequently Asked Questions About STUFFED PEPPER CASSEROLE
Got questions? I got answers! I’ve been making this stuffed pepper casserole for ages, so I’ve heard it all! Here are a few of the most common questions I get. Hopefully, this clears things up! If not, just leave a comment below – I’m happy to help!
Can I Use Brown Rice in My STUFFED PEPPER CASSEROLE?
You betcha! But here’s the thing: brown rice takes longer to cook than white rice. So, you’ll need to adjust the baking time. I’d say add an extra 15-20 minutes, and make sure to check the rice for doneness. You might also need to add a little extra beef broth to keep it from drying out. Just keep an eye on it, and you’ll be golden!
Can I Freeze This STUFFED PEPPER CASSEROLE?
Absolutely! This stuffed pepper casserole freezes like a dream! Just let it cool completely, then wrap it tightly in plastic wrap and then foil. Or, you can portion it out into individual containers for easy lunches. It’ll keep in the freezer for up to 3 months. When you’re ready to eat it, thaw it in the fridge overnight, then bake it at 350°F (180°C) until heated through. You might want to add a little extra cheese on top before baking, just to freshen it up!
Make and Share Your STUFFED PEPPER CASSEROLE!
Alright, you made it! Now, go show off your amazing stuffed pepper casserole! Leave a comment, rate the recipe, and share your pics on social media! What did you change? How did it go? I wanna know!
Print
Disgustingly Easy STUFFED PEPPER CASSEROLE in 30 Minutes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
Hearty and flavorful stuffed pepper casserole with ground beef, rice, and cheese.
Ingredients
- 1 medium green bell pepper, diced
- 1 ½ pounds lean ground beef
- 3 small garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 teaspoons Worcestershire sauce
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 1 teaspoon Italian or Cajun seasoning
- 1 ½ cups beef broth
- ½ teaspoon salt
- 14 ounces canned diced tomatoes
- ¼ teaspoon ground black pepper
- 1 cup long-grain white rice
- 1 ½ cups shredded cheese (cheddar, mozzarella, or a mix)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 350°F (180°C). Warm the olive oil in a heat-resistant skillet or pan over medium-high heat. Add the ground beef and sauté, breaking it apart with a spatula, until fully browned. Drain any excess fat.
- Incorporate the diced onion and both bell peppers into the skillet. Cook for 2–3 minutes until the vegetables soften slightly.
- Stir in the minced garlic, seasoning, Worcestershire sauce, salt, and black pepper, cooking for an additional 30 seconds. Add the canned diced tomatoes and mix thoroughly.
- Pour in the rice and beef broth, stirring well. Allow the mixture to come to a boil. Cover with a lid or foil if using a casserole dish without a lid.
- Transfer the pan to the preheated oven and bake for 20–25 minutes, or until the rice is tender. Check the rice for doneness; if it’s still firm, add a splash of water and bake for a few more minutes as needed.
- Remove the skillet from the oven and evenly sprinkle the shredded cheese on top. Place the skillet back under the broiler for 3–5 minutes until the cheese is melted and bubbly.
- Garnish with fresh parsley before serving.
Notes
- Adjust seasoning to your taste.
- Use your favorite type of cheese.
- Add other vegetables as desired.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
