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stuffed bell pepper casserole

stuffed bell pepper casserole

This stuffed bell pepper casserole combines the classic flavors of stuffed peppers in a hearty, comforting dish. It's easy to prepare and perfect for busy weeknights. Enjoy the combination of ground meat, rice, and vegetables baked in a savory tomato sauce topped with melted cheese.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x13 inch baking dish
  • 1 large skillet
  • 1 measuring cups and spoons
  • 1 wooden spoon or spatula
  • 1 cutting board
  • 1 aluminum foil (optional)

Ingredients
  

  • 1 lb ground beef or turkey
  • 1 cup uncooked rice
  • 1 15 oz can diced tomatoes
  • 1 8 oz can tomato sauce
  • 1 cup bell peppers, diced Any color.
  • 1 cup onion, diced
  • 1 cup corn Frozen or canned.
  • 2 cups shredded cheese Cheddar, mozzarella, or a blend.
  • 2 cups chicken or vegetable broth
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • to taste salt and pepper

Instructions
 

  • Preheat your oven to 350°F (175°C).
  • In a large skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
  • Add the diced onions and bell peppers to the skillet and sauté for about 5 minutes until softened.
  • Stir in the uncooked rice, diced tomatoes (with juice), tomato sauce, corn, broth, garlic powder, paprika, Italian seasoning, salt, and pepper. Mix well to combine all ingredients.
  • Bring the mixture to a simmer, cover, and cook for about 15-20 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
  • Once cooked, remove from heat and stir in 1 cup of the shredded cheese until melted and combined.
  • Transfer the mixture to a greased 9x13 inch baking dish. Spread it out evenly.
  • Top with the remaining 1 cup of shredded cheese.
  • Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
  • Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
  • Let the casserole cool for a few minutes before serving.

Notes

You can customize this casserole by adding other vegetables like zucchini or mushrooms.
For a spicier version, add diced jalapeños or a sprinkle of chili flakes.
This dish can be made ahead of time and stored in the fridge before baking. Just add a few extra minutes to the cooking time if baking from cold.
Leftovers can be stored in an airtight container in the fridge for up to 4 days.