Stuffed Pepper Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Servings
6 servings
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Calories
424 kcal
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Course
Main Course
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Cuisine
Mexican
Stuffed Pepper Casserole
Description
This casserole begins by browning ground beef in an oven-safe skillet and seasoning it with a blend of spices including garlic powder, chili powder, cumin, oregano, and smoked paprika. After draining excess fat, diced bell peppers, canned diced tomatoes, rinsed long grain white rice, and beef broth are stirred in. The mixture is heated until it just simmers, ensuring the rice starts to absorb liquid.
Covering the skillet with foil, the dish bakes at 350°F for 35 minutes, allowing the rice to cook through and flavors to meld. After removing the foil, shredded cheddar cheese is sprinkled on top and the casserole returns to the oven for an additional 10 minutes. This melts the cheese and creates a rich, savory topping.
The casserole can be served as a satisfying main course that combines the familiar tastes of stuffed peppers with the convenience of a baked rice dish. It can be accompanied by a light salad or steamed vegetables for a complete meal.
You can swap ground beef for turkey or chicken and use brown rice if preferred. The casserole can be prepared ahead, frozen before baking, and baked from frozen at a slightly lower temperature for about an hour. Leftovers store well in the refrigerator for up to four days.
Ingredients
- 1 lb ground beef
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp oregano dried
- ¼ tsp smoked paprika
- 2 bell pepper diced
- 1 diced tomatoes 15 oz can
- 1 cup white rice long grain; thoroughly rinsed
- 2 cups beef broth
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 350F. Heat a large oven safe skillet over medium heat.
- Add the ground beef to the pan. Break into crumbles as you brown it for about 8 minutes. Drain off any excess oil and season with the salt, garlic powder, chili powder, cumin, oregano, and smoked paprika.
- Pour the diced peppers, diced tomatoes, rice, and beef broth into the pan. Stir together and continue heating on the stove until the mixture just begins to simmer.
- Remove from heat and cover with foil. Bake at 350F for 35 minutes covered.
- Remove foil, add cheese and bake for another 10 minutes. Remove from oven, allow to cool slightly and enjoy!
Notes
- Ground chicken or turkey can replace ground beef for a leaner option.
- Brown rice may be used instead of white rice but may require longer cooking time.
- For freezer storage, freeze the unbaked casserole, then bake covered at 325°F for one hour from frozen.
- Refrigerated leftovers keep up to four days and reheat well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 33g | 11% |
| Protein | 22g | 44% |
| Fat | 22g | 34% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 73mg | 24% |
| Sodium | 962mg | 40% |
| Potassium | 608mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1728IU | 35% |
| Vitamin C | 57mg | 63% |
| Calcium | 193mg | 19% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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