Description
This Stuffed Pepper Casserole recipe is a hearty, comforting dish that combines the classic flavors of stuffed bell peppers into a convenient one-pan casserole. Featuring lean ground beef, tender bell peppers, aromatic herbs, and creamy mozzarella cheese, this filling casserole is perfect for a family dinner and comes together in under an hour.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2-3 bell peppers – any color)
Meat and Dairy
- 1 lb lean ground beef (90-93%)
- ½ cup part-skim mozzarella cheese
Tomato and Seasonings
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Grains and Liquids
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Instructions
- Preheat the oven and sauté aromatics and beef: Preheat the oven to 375°F. In a 12-inch ovenproof skillet or Dutch oven, heat olive oil over medium heat. Add the minced garlic, diced onion, bell peppers, and lean ground beef. Sauté for 10 minutes or until the beef is browned and the peppers and onions are softened.
- Add remaining ingredients: Stir in the tomato sauce, petite diced tomatoes, salt, pepper, oregano, basil, parsley, uncooked minute rice, and beef broth. Mix everything thoroughly to combine all the flavors.
- Bake covered: Cover the skillet with aluminum foil. If your skillet is not ovenproof, transfer the mixture to a casserole dish and cover with a lid or foil. Place in the oven and bake at 375°F for 20 minutes to allow the rice to absorb the liquid and become tender.
- Add cheese and continue baking: Remove the cover and sprinkle the part-skim mozzarella cheese evenly over the top. Return to the oven and bake uncovered for an additional 10 minutes or until the cheese is melted and starting to brown.
- Serve and enjoy: The casserole should have absorbed all liquid by now. Serve hot as a delicious, savory meal perfect for any night of the week.
Notes
- Use any color bell peppers or a mix for a vibrant dish.
- Minute rice cooks quickly but you can substitute with long-grain white rice; adjust baking time accordingly.
- For a spicier version, add crushed red pepper flakes or hot sauce when adding seasonings.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make this recipe gluten free, confirm that your beef broth and tomato products do not contain gluten additives.
