This Stuffed Bell Pepper Casserole takes all the classic flavors you love and bakes them into an easy, comforting dish. It’s perfect for a weeknight meal and a real crowd-pleaser!
Key Ingredients & Substitutions:
- Bell Peppers: Use any color you like! Green, red, yellow, or orange all work beautifully.
- Ground Meat: Ground beef is traditional, but ground turkey or chicken can be substituted for a lighter option.
- Rice: Cooked white or brown rice is great. Quinoa can also be used.
- Tomato Sauce: Essential for that classic flavor. A can of crushed tomatoes can be used in a pinch.
- Cheese: Cheddar or mozzarella melts wonderfully, but any good melting cheese will do.
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 pound ground beef (or ground turkey/chicken)
- 3 bell peppers (any color), chopped into 1-inch pieces
- 2 cups cooked rice
- 1 (15 ounce) can tomato sauce, divided
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
- 1 cup shredded cheddar or mozzarella cheese
How Much Time Will You Need?
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
- Total Time: 50-55 minutes
- Servings: 6
- Tools Needed: Large skillet, 9×13 inch baking dish
Step-by-Step Instructions:
1. Sauté the Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. This builds a great flavor base for your stuffed bell pepper casserole.
2. Brown the Meat
Add the ground beef to the skillet with the onions. Break it up with a spoon and cook until browned, draining any excess grease. This step ensures your casserole has a rich, savory taste.
3. Combine the Filling
Stir in the chopped bell peppers, cooked rice, about two-thirds of the tomato sauce, diced tomatoes (with their juice), Italian seasoning, garlic powder, salt, and pepper. Mix well to combine all the ingredients for your stuffed bell pepper filling.
4. Assemble the Casserole
Pour the mixture into a 9×13 inch baking dish. Spread the remaining tomato sauce evenly over the top. This layer keeps the casserole moist and adds extra tomato goodness.
5. Bake and Cheese
Bake the stuffed bell pepper casserole in a preheated oven at 375°F (190°C) for 20 minutes. Then, sprinkle the shredded cheese evenly over the top and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
Storage Instructions:
Store leftover Stuffed Bell Pepper Casserole in an airtight container in the refrigerator for up to 3-4 days. To reheat, microwave individual portions until hot or cover and bake in a 350°F (175°C) oven until warmed through.
Frequently Asked Questions (FAQ):
Q: Can I make this Stuffed Bell Pepper Casserole ahead of time?
A: Yes! You can assemble the casserole completely, cover it, and refrigerate for up to 24 hours before baking. Add an extra 10-15 minutes to the baking time if baking from cold.
Q: Do I need to pre-cook the bell peppers?
A: No, chopping them and baking them in the casserole allows them to soften and cook perfectly within the dish.
Q: What kind of rice should I use?
A: Any cooked rice works! White rice, brown rice, or even a wild rice blend are all delicious in this stuffed bell pepper casserole.
Q: Can I add other vegetables?
A: Absolutely! Diced zucchini, mushrooms, or corn would be great additions to the filling.
Q: How do I make this casserole spicier?
A: Add a pinch of red pepper flakes to the meat mixture, or a dash of hot sauce when serving.
Q: Is this dish freezer-friendly?
A: Yes, you can freeze the cooked and cooled casserole in an airtight, freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.