Stuffed Pepper Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
434 kcal
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Course
Main Course, Dinner
Stuffed Pepper Casserole
Description
Stuffed Pepper Casserole blends lean ground beef cooked with diced onions and garlic, combined with a mix of bell peppers and rice simmered in beef broth and tomato sauces. Italian seasoning adds herbaceous notes throughout. The slow simmering tenderizes the rice and melds the flavors into a cohesive dish topped with melted mozzarella for a creamy, cheesy finish.
The flavor profile is savory and balanced, with the sweetness of bell peppers and acidity of canned tomatoes complementing the rich beef. The texture is hearty with tender rice that absorbs the flavorful broth, softened vegetables, and gooey cheese on top.
This casserole is convenient for weeknight dinners and reheats well as leftovers, maintaining moisture and flavor. It serves as a filling main dish and can be accompanied by simple sides or a green salad.
Leftovers can be stored in the fridge up to four days or frozen for two months, making it practical for meal prep. Thaw frozen portions overnight before reheating.
Ingredients
- 1 pound ground beef lean
- 1 onion diced
- 2 cloves garlic minced
- 2 to 2 ¼ cups bell pepper red, green and/or yellow, diced
- 2 cups beef broth more as needed
- 14.5 ounces diced tomatoes with juices, 1 can, canned
- 1 ½ cups tomato sauce
- 3 tablespoons tomato paste
- 1 cup basmati rice uncooked
- 2 teaspoons Italian seasoning
- salt to taste
- black pepper to taste
- 1 cup mozzarella cheese shredded
Instructions
- In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.
- Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.
- Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).
- Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.
Notes
- Store leftovers in an airtight container refrigerated for up to 4 days.
- Freeze individual portions in zippered bags for up to two months for longer storage.
- When reheating frozen portions, thaw overnight in the fridge first for even warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 434 kcal
% Daily Value*
| Calories | 434 | 22% |
| Carbohydrates | 41g | 14% |
| Protein | 24g | 48% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 68mg | 23% |
| Sodium | 763mg | 32% |
| Potassium | 1035mg | 22% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 2422IU | 48% |
| Vitamin C | 86mg | 96% |
| Calcium | 172mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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