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Quick and Simple Stuffed Pepper Casserole Recipe

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Ingredients
 

  • 1 pound ground beef or ground turkey for a lighter option
  • 3 bell peppers any color, diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 cup rice white, brown, or a mix; see note below on cooking
  • 1 can 14.5 ounces diced tomatoes, undrained
  • 1 can 8 ounces tomato sauce
  • 2 cups beef broth or chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon paprika optional for added flavor
  • 1 1/2 cups shredded cheddar cheese or a blend of your favorite cheeses
  • Chopped parsley for garnish optional

Instructions

  • Pre-Cook Rice: (Skip if using leftover or pre-cooked rice.)
  • Cook 1 cup of rice according to the package instructions. Set aside. Note: The rice can be slightly undercooked since it will continue to cook in the oven.

Preheat Oven and Prepare the Beef:

  • Preheat your oven to 350°F (175°C). In a large skillet over medium heat, cook the ground beef until browned. Drain excess fat.

Add Vegetables:

  • To the same skillet, add the diced bell peppers, onion, and garlic. Cook until the vegetables are just tender, about 5 minutes.

Combine Ingredients:

  • Add the diced tomatoes, tomato sauce, beef broth, salt, pepper, oregano, and paprika to the skillet. Stir to combine. Bring to a simmer and then mix in the cooked rice. Simmer for a few more minutes until everything is well combined.

Transfer to Baking Dish:

  • Transfer the mixture to a 9x13-inch baking dish. Spread evenly.

Bake:

  • Cover with foil and bake in the preheated oven for 25 minutes. Remove the foil, sprinkle the shredded cheese on top, and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

  • Garnish with chopped parsley, if desired, before serving.