Stuffed Pepper Casserole

This stuffed pepper casserole combines ground beef, bell peppers, rice, and a rich tomato sauce into a hearty, comforting one-dish meal inspired by classic stuffed peppers.

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Course: Main Course

Cuisine: American

Prep Time: 15

Cook Time: 30

Rest Time (minutes): 5

Total Time: 50

Servings: servings

Calories: 430kcal

Author: Lucy

Cost: $8

Equipment

9x13-inch baking dish
Large Skillet
mixing spoon
Knife
Cutting board

Ingredients

1 lb ground beef
3 bell peppers, diced
1 medium onion, diced
3 cloves garlic, minced
1 can diced tomatoes (14.5 oz), undrained
1 can tomato sauce (8 oz)
2 tbsp tomato paste
2 cups cooked rice
1 tbsp Italian seasoning
1 tsp smoked paprika
1 tbsp Worcestershire sauce
1 cup shredded cheddar cheese
1/2 cup additional cheddar cheese (for topping)
salt and pepper to taste
2 tbsp fresh parsley, chopped (optional)

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a large skillet, brown ground beef over medium-high heat, breaking it apart as it cooks.
Add diced onion and cook until softened, then stir in garlic.
Add diced bell peppers and cook until slightly tender.
Stir in tomato paste and cook for 1 minute.
Add diced tomatoes, tomato sauce, Worcestershire sauce, Italian seasoning, smoked paprika, salt, and pepper.
Simmer mixture for 5 minutes to blend flavors.
Stir in cooked rice and 1 cup shredded cheese.
Transfer mixture to prepared baking dish and spread evenly.
Top with remaining cheese.
Bake uncovered for 25–30 minutes until bubbly and cheese is melted.
Let rest for 5 minutes, garnish with parsley, and serve.

Notes

Drain excess fat after browning beef to avoid a greasy casserole. Do not overcook peppers before baking to maintain texture. Let casserole rest 5 minutes before serving. This dish freezes well for up to 3 months.

Nutrition