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Stuffed Pepper Casserole Recipe

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.

Prep Time
15 mins
Cook Time
1 hr
Additional Time
10 mins
Total Time
1 hr 25 mins
Servings: 8
Calories: 421 kcal
Course: Main Course
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 375°F and then grease a 9x13-inch casserole dish and set aside.
  2. 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.
  3. Add the diced red bell peppers, green peppers, and onions. Cook them for about 5 minutes, stirring occasionally, until veggies become tender.
  4. Stir in your minced garlic, Italian seasoning, salt, pepper, and smoked paprika. Cook for 2 more minutes.
  5. Add in the rice, diced tomatoes with juices, and broth. Stir until the mixture is fully combined.
  6. Transfer the mixture to the prepared baking dish and spread it evenly using a spatula.
  7. Cover the casserole dish tightly with aluminum foil.
  8. Bake for 45 minutes, and then remove the foil, stir gently, recover, and bake for 15 more minutes.
  9. 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.
  10. 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.

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

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

% 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.