Description
This Stuffed Pepper Casserole is a hearty and flavorful one-pan meal combining the classic stuffed pepper ingredients in an easy-to-make casserole. Ground beef, bell peppers, rice, and tomato sauce simmered together and baked with melted mozzarella cheese on top make for a comforting, family-friendly dish ready in under an hour.
Ingredients
Scale
Vegetables & Aromatics
- 1 tablespoon olive oil
- 1/2 cup onion, diced (1 small onion)
- 1 tablespoon fresh garlic, minced (4 cloves)
- 3 cups diced bell peppers (2-3 bell peppers – any color)
Meat
- 1 lb lean ground beef (90-93%)
Tomato & Seasonings
- 8 oz canned tomato sauce
- 1 (14.5 oz) can petite diced tomatoes
- ½ teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
Rice & Liquid
- 2 cups white minute rice, uncooked
- 2 cups beef broth, low or no salt
Dairy
- ½ cup part-skim mozzarella cheese
Instructions
- Preheat and Sauté: Preheat your oven to 375°F (190°C). In a 12-inch ovenproof skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, minced garlic, and diced bell peppers along with 1 lb of lean ground beef. Sauté everything together for about 10 minutes, stirring occasionally until the beef is browned and the peppers and onions have softened.
- Add Remaining Ingredients: Pour in the 8 oz of tomato sauce, the entire 14.5 oz can of petite diced tomatoes, ½ teaspoon salt, 1 teaspoon pepper, dried basil, oregano, parsley, uncooked white minute rice, and 2 cups low or no salt beef broth. Stir thoroughly to combine all ingredients evenly in the skillet or Dutch oven.
- Bake: Cover the skillet tightly with aluminum foil. If your skillet isn’t ovenproof, transfer the mixture to a casserole dish and cover with a lid or foil. Bake in the preheated oven at 375°F for 20 minutes, allowing the rice to absorb the liquid and flavors.
- Add Cheese: Remove the foil or cover carefully. Sprinkle ½ cup of part-skim mozzarella cheese evenly over the casserole. Return the dish to the oven and bake uncovered for an additional 10 minutes or until the cheese has melted completely and starts to turn golden brown.
- Serve: Once the cheese is melted and bubbly, the casserole is ready. The rice should have absorbed most of the liquid, making a cohesive and delicious meal. Serve hot and enjoy your flavorful stuffed pepper casserole!
Notes
- Use any color combination of bell peppers for a vibrant and tasty dish.
- If you prefer, substitute ground turkey or chicken for a leaner protein option.
- Minute rice cooks quickly and absorbs the broth well, but regular white rice can be used if cooked beforehand.
- Covering during baking ensures the rice cooks through and stays moist.
- Feel free to add extra vegetables like mushrooms or zucchini to customize the casserole.
- For a spicier kick, add crushed red pepper flakes or hot sauce to the tomato mixture.
