Description
This Stuffed Bell Pepper Casserole is a hearty, flavorful dish perfect for family dinners. Combining savory ground beef or turkey with rice, diced tomatoes, and melted cheddar cheese, this casserole reimagines classic stuffed peppers in an easy-to-make baked format. With simple ingredients and straightforward steps, it’s a comforting one-dish meal that’s sure to satisfy.
Ingredients
Scale
Vegetables and Fresh Ingredients
- 4 large bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- Fresh parsley for garnish (optional)
- Chopped tops of the bell peppers (from removing seeds)
Protein and Dairy
- 1 pound ground beef or turkey
- 1 cup shredded cheddar cheese
Pantry Items and Spices
- 1 cup cooked rice (white or brown)
- 1 can (15 ounces) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Prepare the Bell Peppers: Cut the tops off the bell peppers and remove all seeds. Chop some of the removed tops to use later in the filling.
- Cook the Meat and Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion, minced garlic, and chopped bell pepper tops. Sauté until the vegetables are softened and fragrant.
- Brown the Meat: Add the ground beef or turkey to the skillet with the vegetables. Cook until the meat is browned and fully cooked through. Drain any excess fat if necessary to prevent greasiness.
- Mix in Remaining Ingredients: Stir in the cooked rice, diced tomatoes, Italian seasoning, salt, and black pepper into the meat mixture. Let everything cook together for about 5 minutes while stirring occasionally to combine the flavors.
- Fill the Peppers: Spoon the meat and rice mixture into each hollowed bell pepper, packing it down lightly to fit as much filling as possible.
- Arrange in Dish: Place the stuffed bell peppers upright in a baking dish. If you want extra stability, you can arrange the peppers in a muffin tin to keep them standing during baking.
- Top with Cheese: Generously sprinkle shredded cheddar cheese over the tops of each stuffed pepper to create a delicious cheesy crust.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for another 10 minutes to melt and lightly brown the cheese on top.
- Garnish and Serve: After baking, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm for a comforting meal.
Notes
- You can substitute ground turkey for beef to make the dish leaner.
- For a vegetarian version, replace meat with cooked lentils or a plant-based ground substitute.
- Using a muffin tin to bake can help the peppers stay upright and prevent filling from spilling.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Feel free to use any color bell peppers for a vibrant presentation.
