Stuffed Pepper Casserole
This Stuffed Pepper Casserole is an easy, family-friendly dinner made with ground beef, peppers, rice, and melted cheese.
Servings: 6
Equipment
- skillet
- 9x13 baking dish
Ingredients
- 1 pound ground beef or ground turkey/chicken for lighter option
- 1 small sweet onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 3 garlic cloves minced
- 1 (14.5-ounce) can diced tomatoes (with juices)
- 1 (15-ounce can) tomato sauce
- 1 (4-ounce can) diced green chiles (optional for mild heat)
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 ½ cups cooked rice white, brown, or cauliflower rice
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F
- Cook the meat: In a large skillet over medium heat, brown the ground beef until no longer pink. Drain excess grease.
- Sauté vegetables: Add onion, red pepper, green pepper, and garlic. Cook for 4-5 minutes, until softened.
- Add sauces & seasonings: Stir in diced tomatoes, tomato sauce, green chiles, Italian seasoning, paprika, salt, and pepper. Simmer for 5-7 minutes.
- Mix in rice: Stir the cooked rice into the skillet mixture until evenly coated.
- Assemble casserole: Transfer to a greased 9x13 baking dish. Sprinkle mozzarella and cheddar cheese on top.
- Bake: Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly.
Notes
Tips & Variations
- Low carb option: Replace rice with cauliflower rice.
- Add beans: Black beans or kidney beans make it extra hearty.
- Switch proteins: Try ground turkey, chicken, or even sausage.
- Spice it up: Use pepper jack cheese or add crushed red pepper.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Wrap tightly and freeze up to 3 months. Thaw overnight before reheating.
- Reheat: Warm in the oven at 350°F until heated through, or microwave single portions.
