Stuffed Pepper Casserole Recipe
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Prep Time
15 mins
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Cook Time
1 hr
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Additional Time
10 mins
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Total Time
1 hr 25 mins
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Servings
8
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Calories
421 kcal
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Course
Main Course
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Cuisine
American
Stuffed Pepper Casserole Recipe
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This hearty and flavorful casserole is made with ground beef, rice, peppers, tomatoes, and cheddar cheese. It is easy to make and can be customized to your liking. Simply brown the ground beef, cook the vegetables, add the seasoning, rice, and tomatoes, top with cheese, and bake until the cheese is melted and bubbly.
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Ingredients
- 1 pound lean ground beef
- 2 tablespoons olive oil
- 1 cup red bell peppers diced
- 1 cup green bell peppers diced
- 1 cup medium onion diced
- 3 cloves garlic (1 teaspoon garlic, minced)
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 cups uncooked long-grain white rice
- 1 (14.5 oz can) diced tomatoes with juices (about 1 1/2 cups)
- 4 cups beef broth or chicken broth
- 2 cups shredded cheddar cheese
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Instructions
- Preheat your oven to 375°F and then grease a 9x13-inch casserole dish and set aside.
- In a large skillet over medium heat, add olive oil and cook the ground beef until it is browned and crumbled, this will take about 5-7 minutes. Drain any excess grease.
- Add the diced red bell peppers, green peppers, and onions. Cook them for about 5 minutes, stirring occasionally, until veggies become tender.
- Stir in your minced garlic, Italian seasoning, salt, pepper, and smoked paprika. Cook for 2 more minutes.
- Add in the rice, diced tomatoes with juices, and broth. Stir until the mixture is fully combined.
- Transfer the mixture to the prepared baking dish and spread it evenly using a spatula.
- Cover the casserole dish tightly with aluminum foil.
- Bake for 45 minutes, and then remove the foil, stir gently, recover, and bake for 15 more minutes.
- Remove the foil and top the casserole evenly with shredded cheddar cheese. Return it back to the oven and bake uncovered for 10-15 minutes more or until the cheese melts.
- Let it sit for 10 minutes before serving. Feel free to garnish your cheesy stuffed pepper casserole with parsley, cilantro, green onions, red pepper flakes, or sour cream.
Equipments used:
Notes
- Go Fresh: Use fresh and high-quality ingredients, season it to your liking, bake until the rice is fully cooked, and top this easy casserole with plenty of cheese.
- Go Spicy: You can adjust the level of spiciness by adding more or less red pepper flakes or cayenne pepper or using a milder tomato sauce.
- Storage: Store your leftover Stuffed Pepper Casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: You can freeze this stuffed pepper casserole for up to 3 months. When ready to eat, thaw the casserole overnight in the fridge and bake it.
Nutrition Information
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Calories
421kcal
(21%)
Carbohydrates
42g
(14%)
Protein
24g
(48%)
Fat
17g
(26%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
0.2g
Cholesterol
63mg
(21%)
Sodium
964mg
(40%)
Potassium
454mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1066IU
(21%)
Vitamin C
41mg
(46%)
Calcium
242mg
(24%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 421 kcal
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 42g | 14% |
| Protein | 24g | 48% |
| Fat | 17g | 26% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 964mg | 40% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1066IU | 21% |
| Vitamin C | 41mg | 46% |
| Calcium | 242mg | 24% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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