Stuffed Bell Pepper Casserole Recipe

Craving the flavors of stuffed bell peppers but don’t have the time or patience to make them individually? This Stuffed Bell Pepper Casserole is the perfect solution! It’s a delicious, deconstructed version of the classic stuffed peppers, all baked in one dish for an easy, family-friendly dinner. Packed with seasoned ground beef, tender rice, tomatoes, and, of course, sweet bell peppers, this casserole will become a go-to weeknight meal. Read on for the full recipe, tips, and ways to make it your own!

What is a "Stuffed Bell Pepper Casserole"?

Stuffed Bell Pepper Casserole is essentially a simplified version of traditional stuffed peppers, where instead of stuffing each individual pepper with a filling of rice, ground meat, and vegetables, you combine all the ingredients in one baking dish. This casserole has all the flavors of the original but is much easier and quicker to prepare. It’s the perfect comfort food, combining juicy ground beef, soft rice, tangy tomatoes, and the sweetness of roasted bell peppers, all topped with melted cheese.

Let’s gather the ingredients you’ll need to make this delicious casserole.

Ingredients List for Stuffed Bell Pepper Casserole

Here’s everything you’ll need for this flavorful one-dish meal:

• 1 pound ground beef (or ground turkey for a lighter option)
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 large bell peppers, diced (any color—red, green, yellow, or orange)
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 can (8 oz) tomato sauce
• 1 tablespoon tomato paste
• 1 cup uncooked white or brown rice
• 2 cups beef broth (or chicken broth)
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper to taste
• 1 ½ cups shredded cheddar cheese (or mozzarella for a milder taste)
• Fresh parsley (optional, for garnish)

These ingredients work together to bring you all the familiar tastes of stuffed bell peppers, without the hassle of stuffing each pepper. Let’s look at some ways you can change up the recipe with substitutions or variations.

Substitutions and Variations

This recipe is highly adaptable to suit different tastes and dietary preferences. Here are a few ways to customize it:

• Ground beef substitute: You can swap out ground beef for ground turkey, chicken, or even plant-based meat crumbles if you prefer a vegetarian or lower-fat option.
• Vegetarian version: For a meatless casserole, simply omit the ground beef and replace it with additional vegetables like mushrooms, zucchini, or even lentils.
• Rice options: White rice works great, but you can use brown rice for a heartier, whole grain option. If you want a quicker-cooking dish, use pre-cooked rice, quinoa, or even cauliflower rice for a low-carb alternative.
• Cheese: Cheddar is classic for stuffed peppers, but you can also use Monterey Jack, mozzarella, or even a spicy pepper jack for a bit of heat.
• Extra vegetables: Feel free to add extra veggies like corn, black beans, or spinach to make the dish even more wholesome and filling.
• Spice it up: If you like things spicy, toss in a pinch of red pepper flakes or chopped jalapeños to add some heat.

Now that you’ve got your ingredients and ideas for variations, let’s walk through the cooking process.

Step-by-Step Cooking Instructions

Follow these simple steps to make your Stuffed Bell Pepper Casserole.

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with a little olive oil or non-stick cooking spray.

Step 2: Brown the Ground Beef

In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until it’s browned and fully cooked through, about 6-8 minutes. Be sure to break up the beef into small pieces as it cooks. Drain any excess fat.

Step 3: Sauté the Vegetables

In the same skillet, add the diced onion and minced garlic, and sauté for 3-4 minutes until softened and fragrant. Next, add the diced bell peppers and continue to cook for another 5-6 minutes, or until the peppers start to soften.

Step 4: Add the Tomatoes and Seasonings

Stir in the diced tomatoes (with their juices), tomato sauce, and tomato paste. Mix in the Italian seasoning, garlic powder, onion powder, smoked paprika (if using), salt, and pepper. Let everything simmer together for about 5 minutes, allowing the flavors to meld.

Step 5: Add Rice and Broth

Next, add the uncooked rice and pour in the beef broth. Stir well to combine everything. Bring the mixture to a boil, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally. This helps the rice absorb some of the flavors before baking.

Step 6: Assemble the Casserole

Transfer the beef, pepper, and rice mixture into the greased baking dish. Spread it out evenly. Cover the dish with aluminum foil.

Step 7: Bake

Place the casserole in the preheated oven and bake for 35-40 minutes, or until the rice is cooked through and tender. Remove the foil, sprinkle the shredded cheddar cheese over the top, and return the dish to the oven for an additional 5-7 minutes, or until the cheese is melted and bubbly.

Step 8: Let It Rest

Once baked, let the casserole rest for about 5 minutes before serving. This helps the layers set and makes it easier to serve.

How to Cook Stuffed Bell Pepper Casserole: A Step-by-Step Guide

1. Preheat the oven to 350°F and grease a baking dish.
2. Brown the ground beef in a skillet and drain excess fat.
3. Sauté the vegetables (onion, garlic, and bell peppers) until softened.
4. Add tomatoes and seasonings and simmer to combine flavors.
5. Add uncooked rice and broth, bring to a boil, and let simmer.
6. Transfer to a baking dish, cover with foil, and bake for 35-40 minutes.
7. Top with cheese and bake uncovered until melted and bubbly.
8. Let it rest for a few minutes before serving.

Now let’s discuss some common mistakes to avoid for the perfect Stuffed Bell Pepper Casserole.

Common Mistakes to Avoid

• Not draining the ground beef: Make sure to drain the excess fat after browning the beef. Leaving too much grease in the dish can make the casserole oily.
• Undercooking the rice: Make sure the rice is fully cooked before serving. If you find that the rice is still too firm, you can cover the casserole again and bake for an additional 5-10 minutes.
• Overbaking: Keep an eye on the casserole while it bakes. Overbaking can dry out the dish, so be sure to remove it from the oven as soon as the rice is tender.
• Skipping the cheese topping: The melted cheese adds a creamy and indulgent layer to the casserole, so don’t skip this step!

Serving and Presentation Tips

This Stuffed Bell Pepper Casserole is a complete meal on its own, but if you’re looking to round out the meal, here are a few serving ideas:

How to Serve Stuffed Bell Pepper Casserole

• Serve the casserole with a simple side salad for a fresh contrast to the rich, hearty dish.
• Pair it with garlic bread or crusty bread to soak up any leftover sauce.
• A side of roasted vegetables, like green beans or Brussels sprouts, can add color and additional nutrition to your plate.

Presentation Ideas for Stuffed Bell Pepper Casserole

• Garnish the top of the casserole with fresh parsley or chopped green onions to add a pop of color.
• Serve in individual bowls or ramekins for a more personalized and elegant presentation.
• Top with a dollop of sour cream or guacamole for a creamy finish that complements the flavors of the casserole.

Stuffed Bell Pepper Casserole Recipe Tips

• Make ahead: This casserole can be assembled ahead of time. You can prepare the dish up to the point of baking, then cover it and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if starting from cold.
• Freezer-friendly: This casserole freezes well. To freeze, assemble the casserole, but don’t bake it. Wrap it tightly in plastic wrap and then foil. Freeze for up to 3 months. When ready to bake, thaw overnight in the fridge and bake as directed.
• Leftovers: Leftover casserole can be stored in an airtight container in the fridge for up to 3-4 days. Reheat individual portions in the microwave or oven.

Frequently Asked Questions (FAQs)

Can I use instant rice?

Yes, you can use instant rice to save time. If using instant rice, reduce the baking time by about 10 minutes since it cooks much faster than regular rice.

Can I make this casserole gluten-free?

This casserole is naturally gluten-free as long as you use a gluten-free broth. Just double-check the labels on your ingredients to ensure they are free of gluten.

Can I make it in advance?

Absolutely! You can assemble the casserole ahead of time and refrigerate it before baking. When ready to serve, simply bake it as directed, adding a few extra minutes if the dish is cold from the fridge.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat portions in the microwave or in the oven until warmed through.

Conclusion

This Stuffed Bell Pepper Casserole is a comforting, hearty dish that’s perfect for busy weeknights or even as a meal prep option. By deconstructing classic stuffed peppers, this recipe brings all the familiar flavors in a much easier and quicker format. Packed with seasoned beef, tender rice, and roasted bell peppers, this casserole is sure to satisfy even the pickiest eaters. Whether you serve it for dinner or freeze it for later, this casserole is bound to become a family favorite. Enjoy!

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