Description
This Stuffed Pepper Casserole is a comforting, flavorful dish that combines lean ground beef, bell peppers, rice, and a rich tomato sauce, all topped with melted mozzarella and cheddar cheeses. Perfect for a hearty weeknight dinner, this casserole is baked to bubbling perfection and garnished with fresh parsley for a bright finish.
Ingredients
Scale
Meat and Vegetables
- 1 lb lean ground beef
- 3 large bell peppers (red, green, or yellow), diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
Grains
- 1 cup cooked white or brown rice
Tomato Base
- 1 (15 oz) can diced tomatoes, undrained
- 1 (8 oz) can tomato sauce
Seasonings
- 1 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
Cheeses
- 2 cups shredded mozzarella cheese (divided)
- 1 cup shredded cheddar cheese
Other
- 2 tbsp olive oil
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Sauté Onion and Garlic: Heat olive oil over medium heat in a large skillet. Add chopped onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
- Cook Ground Beef: Add the lean ground beef, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Drain excess fat to keep the dish lean.
- Add Bell Peppers: Stir in diced bell peppers and cook for 3-4 minutes until they soften slightly, adding a fresh flavor to the mix.
- Combine Ingredients: Add cooked rice, diced tomatoes (with juice), tomato sauce, Italian seasoning, salt, and black pepper. Stir well to evenly combine all ingredients.
- Simmer Mixture: Reduce heat to low and let the mixture simmer for 10 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Add Cheese Into Mixture: Remove skillet from heat and stir in 1 cup of shredded mozzarella cheese to add creaminess inside the casserole.
- Prepare Baking Dish: Transfer the mixture into a greased 9×13 inch baking dish, spreading it evenly to ensure uniform cooking.
- Add Cheese Topping: Sprinkle the remaining 1 cup mozzarella cheese and 1 cup cheddar cheese evenly over the top of the casserole.
- Cover and Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes to heat through and melt the cheese.
- Uncover and Brown: Remove the foil and bake for an additional 10 minutes, until the cheese is bubbling and beginning to brown slightly for that perfect crust.
- Rest Before Serving: Take the casserole out of the oven and let it sit for 5 minutes so it sets and is easier to serve.
- Garnish: Sprinkle with freshly chopped parsley if desired to add a touch of color and freshness.
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- Brown rice adds extra fiber and nutrients, but white rice works well too.
- Adjust the cheese amounts to taste, or use a blend of your favorite cheeses.
- Adding a little crushed red pepper can add a spicy kick if preferred.
- This casserole can be made ahead and refrigerated; bake when ready to serve.
- Leftovers store well in the refrigerator for up to 3 days.
