Description
This Stuffed Pepper Casserole combines all the flavors of traditional stuffed peppers but in an easy-to-make casserole form. A hearty and comforting meal perfect for a weeknight dinner.
Ingredients
Scale
Ground Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 medium onion, diced
- 3 bell peppers (red, green, or yellow), chopped
- 3 cloves garlic, minced
Sauce and Rice:
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 cup beef or chicken broth
- 1 teaspoon Italian seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked long-grain white rice
Cheese Topping:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Optional garnish: fresh parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Ground Beef Mixture: Heat olive oil in a large oven-safe skillet or Dutch oven. Cook ground beef and onion until beef is browned. Add bell peppers and garlic; cook for a few minutes.
- Add Sauce and Rice: Stir in tomato sauce, diced tomatoes, broth, Italian seasoning, smoked paprika, salt, pepper, and rice. Bring to a boil, then simmer until rice is tender.
- Add Cheese Topping and Bake: Remove from heat, top with mozzarella and Parmesan cheeses. Bake uncovered for 10–12 minutes until cheese is melted.
- Serve: Garnish with fresh parsley before serving.
Notes
- For a lower-carb version, use cauliflower rice and reduce the broth.
- This casserole can be made in advance and refrigerated for up to 3 days before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion (about 1 1/2 cups)
- Calories: 410
- Sugar: 9 g
- Sodium: 820 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg
