Stuffed Pepper Casserole
If you love stuffed bell peppers, you’re going to love this stuffed pepper casserole. Made with ground beef, bell peppers, rice, spices, and ooey-gooey mozzarella cheese, this casserole is a one-pan meal the whole family is sure to love. Not to mention, it makes plenty of servings so you’ll have leftovers for days to come.
Stuffed Bell Pepper Casserole
Perhaps it’s the cold winter weather, but I’ve been making a lot of casseroles lately. Not only are they the stick-to-your-ribs kind of food I crave when the temperature drops, but they are so easy to make and make so many servings in one simple dish. Just whip up a casserole, slice it up, serve it up and store leftover servings in the fridge or freezer so they are ready to go whenever you need them.
Although casseroles get a bad rap for being high-carb, high-fat, or a little extra indulgent, that is certainly not the case. Of course, the canned soup casseroles of the 70s and 80s are not the most ideal choices, given they are mostly made of processed food, but real food-based casseroles, like this stuffed bell pepper casserole, can be a healthy and well-balanced meal. In fact, this stuffed pepper casserole is high in protein, rich in fiber, and filled with healthy fats making it a great choice for lunch or dinner.
More Healthy Casserole Recipes:
Stuffed Pepper Casserole
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Mains
- Method: Baked
Description
This stuffed pepper casserole is a one-pan version of stuffed bell peppers. Although this recipe is made with ground beef it could easily be made with ground turkey or ground chicken as well.
Ingredients
- 1 lb. ground beef
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 bell peppers, mixed colours, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon chili flakes
- 1 teaspoon salt
- 1 cup white rice, basmati or jasmine, dry
- 15 oz can diced tomatoes
- 15 oz can crushed tomatoes
- 2 cups beef broth
- 150 grams mozzarella cheese, grated
Instructions
- Preheat the oven to 400°F.
- In a cast-iron skillet or large pan, warm olive oil on medium-high heat. Add ground beef and cook for 5-6 minutes, until mostly browned with a few pink bits remaining, then add onion and garlic and cook until the beef is completely browned and cooked through.
- Once cooked, transfer the meat mixture to a large baking dish (I used 9 x 13 inch) along with diced bell peppers, rice, oregano, basil, chili flakes and salt and, using a wooden spoon or spatula, stir to combine. Add diced tomatoes, crushed tomatoes and beef broth and stir again until everything is well incorporated.
- Cover the baking dish with aluminium foil and then transfer to the oven to bake for 50-60 minutes or until all of the liquid is absorbed.
- Once complete, remove baking dish from the oven, remove the aluminium foil, and sprinkle with grated mozzarella cheese.
- Return the baking dish to the oven for a final 5-10 minutes until cheese has melted and is slightly golden.
- The casserole can be served immediately or cooled completely and then stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 342 calories
- Sugar: 11 grams
- Fat: 6 grams
- Carbohydrates: 43 grams
- Fiber: 5 grams
- Protein: 31 grams
Keywords: bell pepper, green pepper, red pepper, undone, easy
This was very easy to make and quite tasty. I used regular rice and u it turned out fine. Found it a bit liquid so would drain the diced tomatoes. Lots leftover
Will definitely make again.
★★★★★
Easy to make & super delicious!
I added ground sausage and eliminated the crushed tomatoes & it turned out perfectly.
We’ve made this at least three times now and I’ve shared the recipe with all my friends and family.
Huge hit!
★★★★★
I’m not a fan of stuffed peppers but this recipe is DELICIOUS! It’s a deconstructed version and very yummy, especially the day after. There is some time to be spent chopping veggies, cooking the mean and putting it all together before it spends another 75 minutes in the oven. I will make this one again. It was a hit with the whole family.
★★★★★
We REALLY enjoyed this fast and easy recipe.
★★★★★
My family really enjoys this dish, I make it regularly. I use spicy cheese on the top.
★★★★★
I used this recipe twice now. The outcome was delicious, however it seemed to take longer to bake then mentioned In the directions. Both times the rice was hard and the casserole was not done. ( this was done in 2 different ovens, so I don’t think the oven was off. Also I double checked the ingredients to make sure I didn’t make any mistakes ). I turned the oven up to 425 and removed the aluminum foil to get the casserole to absorb the juices. It took another 1/2 hour to complete, before adding the cheese. Next time I plan to use minute rice as I know it will done. Other than that, the casserole was delicious!
★★★★
This is delicious! I did find I needed to cook it longer than indicated in the recipe, and will keep that in mind for next time. My 3.5 and 1 year old loved it as well! Can’t wait to make it again.
★★★★★
I’ve made this twice. It’s very good! I changed a few things: used fire roasted tomatoes and stewed Italian tomatoes instead of diced & crushed, and added a can of corn. I used minute rice, so there is quite a bit of excess liquid, even after 60 minutes in the oven. I just uncovered it and baked it another 30 minutes then put the cheese on it and baked it awhile more till the cheese turned gold. Makes two nice sized casseroles.
★★★★★
Amazing!! I added a can of corn to mine. I also cooked it covered for an additional 20 minutes as the rice wasn’t quite done and there was a lot of liquid. I will definitely make it again. If you like meat, I would double the ground beef. I’m going to try that next time. Great recipe!
★★★★★
This was great! I also found that it needed about an extra 45 min to make sure the rice was cooked and liquid absorbed, but still delicious! Also added some chopped Zuchinni for a few extra veggies. Will for sure make again!
★★★★★
Thanks for sharing! The additional cooking time required will likely have been due to the addition of the zucchini, given they have a high water content and therefore added additional liquid that needed to be absorbed, but happy it turned out and you enjoyed it!
I made 4 of these casseroles and froze for when we had a baby! Super awesome and simple
★★★★★
I’m so happy to hear it and I hope you enjoy it when the baby comes! (And congratulations!)